When Lasagna Met the Beach (You Gotta Try This!)

Okay, let me spill: I made this garlic butter shrimp scampi lasagna the first time when my sister was visiting, and—good grief—I basically set off the smoke alarm (don’t ask). Now, it’s turned into one of those dishes. You know, the bold, creamy one somebody in the family always requests for holidays or those “I need something delicious and unapologetically buttery” Mondays. I mean, classic lasagna is great, but toss in shrimp and garlic butter? Now we’re talking. Also, my nephew calls it “fancy noodles with beach vibes”—that’s pretty much it.

I’ll just admit it: the first time I tried, I had to scrape the edges off the casserole with one of those plastic spatulas because I forgot to lower the rack. True story. But now I’ve (mostly) got it down and, yeah, there’s nothing subtle about the flavor here. So let’s get into the mess—er, magic—of seafood lasagna.

Why You’ll Actually Want to Make This (Seriously)

I make this when I want to get some oohs and ahhs (or when the week’s been a bit pants and I need flavours that don’t hold back)
My family goes nuts for this because it’s rich, with all the best stuff: garlicky shrimp, melty cheese, and tons of noodles. (No leftovers ever, which is nice except when you want a midnight snack—ugh.)
It just feels kind of special, you know? Like, “Oh wow, you made seafood lasagna?!” type special. —Even though it’s really not that fancy to make (unless you actually burn the edges like I do when I’m not watching).
If you love scampi and also love creamy casseroles, well, it’s basically a happy marriage right here (boat shoes optional).

Here’s What You’ll Need (I Swear This Is Most of It)

About 2 lbs large shrimp, peeled and deveined. (I grab frozen sometimes when I can’t find fresh…just be sure to thaw!)
10–12 lasagna noodles (I usually use the no-boil kind for less faff, but my sister swears by classic Barilla—honestly, run with it.)
6-8 big garlic cloves, minced or smashed. I cheat and use the jar sometimes…shhh.
1/2 cup unsalted butter (Grandma always said “Land O’Lakes or bust,” but I just use whatever’s not rock hard)
1/2 cup dry white wine (Pinot Grigio lives in my fridge, but veg broth works if you’re avoiding booze. It’s…fine. Not quite the same, but fine.)
2 cups whole milk ricotta (Full-fat, honestly, otherwise it gets a bit dry)
1 cup grated Parmesan (Or Asiago in a pinch, which I weirdly prefer sometimes?)
2 cups shredded mozzarella
Zest of one lemon plus half the juice (Skip the zest if you only have bottled—no judgment)
A handful fresh parsley, chopped (but dried works in a pinch—it just looks less posh)
Salt, black pepper (plus a pinch of chili flakes if you like a little kick)

Garlic Butter Shrimp Scampi Lasagna – A Bold Seafood Casserole

Let’s Make Some Garlic Butter Shrimp Scampi Lasagna

Sort the noodles: If using the regular kind, get a big pot of salted water rolling and cook ‘em till just shy of al dente. Drain, rinse with cold water (they really do stick together otherwise, ugh), and set aside. For no-boil, just have them ready to go.
Garlic butter time: In a massive skillet (or just the biggest pan you’ve got), melt butter over medium. Toss in the garlic and just let it sizzle for about a minute—don’t let it brown. (This is where I always inhale deeply and get hungry). Slide in the shrimp, season with salt, lots of pepper, and a squeeze of lemon. Cook ‘em till pink and barely opaque. That’s fast—just a couple mins each side.
Add the wine: Pour it in with the shrimp. Simmer 2–3 minutes, scraping up the garlic, until it smells…kinda dangerous and delicious. Grab a shrimp if no one’s watching. This is research.
Set shrimp aside: Scoop shrimp onto a cutting board (save the garlic-buttery magic in the pan). Chop half the shrimp into big chunks, leave some whole for drama.
Ricotta filling: Mix ricotta, half the Parmesan, lemon zest, a bunch of parsley, and a smidge of salt together in a bowl. I always taste it (with clean hands… most of the time). If you want extra garlic, toss a bit more in—no rules!
Layer up! In a big ol’ lasagna tray: Splash a bit of the leftover pan sauce on the bottom so nothing sticks. Lay down noodles, then spread some ricotta mix, scatter a handful of shrimp with buttery pan juices, then a layer of mozzarella. Repeat. Finish with noodles, a thin layer of ricotta, and the rest of the mozzarella and Parmesan.
Bake it up: Cover lightly with foil. Bake at 375°F (190°C) for about 20 mins, then uncover and finish for another 12–15 mins so the cheese gets golden and bubble. Let it sit. Seriously. Like, at least 15 mins so it doesn’t slop everywhere. (It’ll still slop. Oh well.)

Stuff I Learned the Hard Way (Notes)

If you rush the baking, the center will totally collapse when you slice it—I’ve done it enough times to be an expert here.
Don’t skip the rest after baking! Actually, I find it works better if you let it hang for 20 or even 30 minutes while you sort the salad or, in my case, tidy the kitchen disaster.
If it seems too soupy right out of the oven, give it a minute. It thickens as it cools (like soup turning into stew, really).

Things I’ve Tried—Some Better Than Others (Variations)

I once swapped crab for shrimp (pricey, but wow). Also, scallops make for a posh version—just slice them in half so they cook fast.
My neighbor suggested adding peas for color, which…wasn’t bad? On second thought, though, maybe just spinach. Peas felt a tad sweet for my taste, but hey, maybe you’ll love it.
I tried a gluten-free noodle. It was fine until I overcooked it and it turned to mush, so, you know, watch your time there.

What You’ll Need in the Kitchen (But Not Always)

Baking dish (the deeper the better, but you can totally get away with a foil tray in a pinch; I have, more than once)
Big skillet or frying pan
Mixing bowls
Colander (but one time I just used the pot lid—with one hand, which, don’t do that)
Something to zest a lemon; I use a basic grater (but, in a pinch, just peel the skin off and chop it super fine—good enough if you ask me)

How to Store This (Not That You’ll Need To…)

Okay, in theory, you can cover leftovers (if there are any) with foil or pop them in an airtight box. Fridge for up to two days. It reheats best in the oven, covered, but the microwave works if you’re desperate. Honestly, in my house it never lasts overnight (I blame my brother-in-law. He says it’s perfect with a late-night movie.)

What to Serve With Your Bold Seafood Casserole

I love this with a crunchy green salad (try this Caesar recipe that’s actually not boring) and, if I’m being real fancy, garlicky pull-apart bread—yes, double garlic is a good life choice. My family splits a cheap bottle of white alongside, though honestly, club soda with lemon holds its own too. Oh, and sometimes we finish off with those lemon sorbets you get in the freezer aisle—no shame.

What I Wish Someone Told Me (Pro Tips)

I once tried to broil the top really quick for “extra golden cheese” and just about burnt the lot—don’t do that, just be patient.
Layering too much sauce at the bottom basically makes it boil, not set. Use a splash, not a puddle.
Actually, I find using more lemon in the filling gives it a fresher flavor the next day (if there ever is a next day… see above!)

Real Questions—Straight from My DMs (FAQ)

“Can I use pre-cooked shrimp?” Eh, you can, but it barely soaks up flavor. If you gotta, add them at the very end so they don’t get rubbery!
“No wine in the house—help?” Broth (even vegetable) works, or a splash of extra lemon juice with a pinch of sugar. Oh, once I used apple juice, but…eh, stick to broth if you can.
“How do I keep the noodles from sticking?” Oil, and cold water rinse. Or drape them over the edge of the pot. Or, just buy no-boil, which is a win in my book.
“What’s the best cheese to swap for mozzarella?” I’ve used provolone, and even Havarti (sounds weird, tastes fab). Use what calls your name.
“Is it freezer friendly?” Oddly, it sort of is—but the shrimp’s texture goes a bit…odd. Probably best just to make fresh, but if you do freeze, wrap tight and expect the top to get a bit more chewy, not that it’s a dealbreaker for me.

Want to see more seafood adventures, or need to brush up on shrimp prep? I found this shrimp cleaning guide super helpful when I first started (it even fixes those weird shrimp-cleaning myths). For a classic scampi primer, check out Simply Recipes’ shrimp scampi post—they get right to the magic of garlic butter without too much fuss.

Anyway, however you make it, just have fun. And if your pan gets messy or the edges are crispy? Call it rustic. Worked for me!

Garlic Butter Shrimp Scampi Lasagna – A Bold Seafood Casserole