1 lb large shrimp, peeled and deveined

2 tablespoons olive oil

4 cloves garlic, minced

1/4 cup white onion, finely chopped

1/2 teaspoon red pepper flakes (optional)

Juice and zest of 1 lemon

Salt and pepper, to taste

2 tablespoons unsalted butter

1/4 cup unsalted butter

1/4 cup all-purpose flour

3 cups whole milk

1 cup grated Parmesan cheese

Salt and pepper to taste

Pinch of nutmeg (optional)

9 lasagna noodles, cooked and drained

2 cups shredded mozzarella cheese

1 cup ricotta cheese

Fresh parsley for garnish

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In a large skillet, heat olive oil over medium heat. Add chopped onions and garlic, and sauté until softened, about 2-3 minutes. Add shrimp, season with salt, pepper, and red pepper flakes, cooking until shrimp is opaque, about 2-3 minutes per side. Stir in butter, lemon juice, and zest, cook for another minute, and then chop shrimp into bite-sized pieces.
For the béchamel sauce: In a saucepan, melt butter over medium heat. Add flour and whisk to form a roux. Cook for 1-2 minutes. Gradually add milk, whisking constantly, and cook until thickened, about 5-7 minutes. Stir in Parmesan cheese, salt, pepper, and nutmeg. Continue cooking until smooth.
Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish. Spread a layer of béchamel sauce on the bottom of the dish. Add a layer of lasagna noodles, followed by ricotta cheese, shrimp filling, and mozzarella. Repeat layers, finishing with béchamel sauce and mozzarella on top.
Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 15 minutes, or until bubbly and golden.
Let the lasagna rest for 10-15 minutes before slicing. Garnish with freshly chopped parsley and serve hot.

For extra flavor, add sautéed spinach, mushrooms, or zucchini to the layers.

Swap shrimp for scallops, lobster, or a combination of seafood.

Increase the red pepper flakes or add hot sauce to the shrimp filling for a spicier version.

For a dairy-free version, use dairy-free butter and milk, and vegan cheese.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

To reheat, microwave or warm in the oven at 350°F (175°C) for 20 minutes.