Creamy Shrimp Lasagna Ingredients 12 lasagna noodles, cooked and drained 1.5 lbs large shrimp, peeled, deveined, and chopped (leave a few whole for topping) 3 cups ricotta cheese 3 cups shredded mozzarella cheese 1 cup grated Parmesan cheese 3 tablespoons unsalted butter 3 cloves garlic, minced 3 tablespoons all-purpose flour 2.5 cups whole milk 1 teaspoon Italian seasoning 1 teaspoon salt 1/2 teaspoon black pepper 2 tablespoons fresh parsley or dill, chopped (for garnish) Instructions Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish. Prepare the creamy sauce in a large saucepan by melting the butter over medium heat, adding the minced garlic, and stirring in the flour to form a paste. Whisk in the whole milk gradually until smooth, and simmer until thickened. Season with half the salt and black pepper. Cook the shrimp in a separate skillet with a touch of butter for 2 to 3 minutes until pink, setting the whole shrimp aside for the top layer and mixing the chopped shrimp into a blend with the ricotta cheese, Parmesan cheese, Italian seasoning, and remaining salt. Assemble the lasagna in the prepared baking dish by layering sauce, lasagna noodles, the ricotta and shrimp mixture, and a sprinkle of mozzarella cheese, repeating until all ingredients are used. Top the final layer of noodles with remaining sauce, a heavy layer of mozzarella cheese, and arrange the reserved whole shrimp on top. Bake for 35 to 40 minutes, or until the lasagna is bubbly and the cheese topping is deeply golden brown. Garnish and serve warm after letting it rest for 10 minutes, topped with fresh parsley or dill to enjoy the incredible cheese pull. - @amberrecipe