If you’re in the mood for a comforting dish that merges classic Italian and American flavors, look no further than this Shrimp Florentine Lasagna with Tomato Sauce. This recipe delivers the cheesy goodness you love in lasagna, while introducing delectable shrimp, fresh spinach, and a zesty tomato sauce made with a hint of red wine.

This savory creation is ideal for seafood enthusiasts and is guaranteed to impress your guests at any special event, Sunday dinner, or holiday gathering. It’s filling, satisfying, and can easily be prepped in advance. Whether you choose the creamy White Bechamel or the vibrant Red Sauce, both elevate this shrimp lasagna recipe to new culinary heights.

While I enjoy making my mom’s traditional Bari-style lasagna during the holidays, this shrimp version is a quick and delightful change the rest of the year. If you’re someone who’s not particularly fond of spending long hours in the kitchen, don’t worry! This guide is simple to follow, with several handy shortcuts. Let’s get cooking!

For extra tips and a printable version of the recipe, just scroll down to the recipe card at the end.

Why You’ll Love This Recipe!

1. Seafood Meets Gourmet: Enjoy a luxurious yet approachable twist on classic lasagna.
2. Spinach and Cheese Packed: Get your veggies while indulging in a cheesy meal.
3. Freezer-Friendly: Perfect for meal prep or saving individual servings for busy weeknights.
4. Customizable: Swap out shrimp for lobster, crab, or scallops, and add mushrooms for an earthy twist.
5. Tomato Sauce Option: A lighter, zestier alternative to heavy cream-based seafood dishes, with the bonus of including a delicious Bechamel sauce for those who prefer it.

Tips and Suggestions:

1. Feel free to use frozen meatballs or whip up your own seasoned ground meat.
2. A teaspoon of fennel seed can give the ground meat a sausage-like flavor.
3. For enhanced flavors, consider assembling the lasagna a day ahead and baking it just before serving.
4. You can go with no-boil lasagna sheets or even broken regular lasagna noodles for this recipe.
5. Using ziti, bowties, or even regular egg noodles? It’s often called “poor man’s lasagna,” and it works just as well!
6. To save time, consider layering pre-made ravioli instead of traditional noodles.
7. For vegetarian lovers, feel free to add layers of thinly sliced zucchini, eggplant, or bell peppers.
8. Be cautious not to overcook the shrimp; they only need to be warmed through as they’re pre-cooked.
9. If you opt for frozen spinach, make sure to drain it thoroughly to prevent soggy layers.
10. Add crushed red pepper flakes for a touch of heat if desired.
11. To save on time, you can use store-bought tomato sauce.
12. Using fresh herbs? They provide an incredible flavor boost!
13. Consider using gluten-free noodles to accommodate dietary restrictions.

Ingredients

• For the Lasagna Filling:
• 1 egg (beaten)
• 15-ounce container of whole milk ricotta cheese
• 1 teaspoon garlic powder
• Salt and pepper to taste
• For the Red Sauce:
• 1 pound large shrimp, peeled, deveined, and tails removed (cooked)
• 12-ounce package of fresh spinach
• Salt to taste, plus additional for pasta water
• Freshly cracked black pepper to taste
• 1 teaspoon dried crushed red pepper flakes
• 3 tablespoons olive oil, plus 1 or 2 tablespoons for sautéing
• 6 cloves of garlic (minced)
• 2 pounds fresh plum tomatoes, or use 1 (28-ounce) can of whole tomatoes processed to a chunky texture
• 1 cup red wine (Cabernet or Merlot)
• 1/4 teaspoon dried oregano leaves
• 3 tablespoons chopped fresh Italian parsley
• 3 tablespoons chopped fresh basil
• For the White Sauce (Béchamel):
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups milk
• 1/2 cup grated Pecorino Romano cheese
• 1/2 teaspoon salt
• For Lasagna Assembly:
• 1 1/2 cups whole milk ricotta cheese
• 8 ounces of sautéed spinach (with garlic and olive oil), cooled
• 1/2 cup shredded blended Provolone and Mozzarella cheese
• 1 large egg (beaten)
• 1 teaspoon chopped fresh flat-leaf parsley
• 1/2 teaspoon salt
• 1 pound medium-cooked shrimp (cleaned and tails off)
• 1 teaspoon olive oil
• Salt and pepper to taste
• Optional: a sprinkle of red pepper flakes
• 1 teaspoon fresh parsley
• 8 ounces of lasagna noodles (fresh or packaged, cooked al dente)
• 1/2 cup shredded Provolone and Mozzarella blend
• Grated Pecorino Romano cheese for topping

Instructions

1. Prepare the Red Sauce:
2. Start by pureeing the tomatoes in a food processor until slightly chunky (remove the skins first if desired).
3. Heat 1 tablespoon of olive oil in a skillet and add the minced garlic.
4. Pour in the pureed tomatoes, along with the red wine, garlic, and oregano.
5. Simmer for approximately 10 minutes until the sauce thickens.
6. Add the shrimp just to warm it through, then stir in the parsley and basil along with the spinach until wilted.
7. Prepare the Filling:
8. In a bowl, combine the ricotta, salt, pepper, and beaten egg; set aside.
9. Layering the Lasagna:
10. Start by adding a little red sauce with shrimp and spinach to the bottom of a 13 x 9-inch casserole dish.
11. Layer with cooked lasagna noodles, followed by a layer of filling (no sauce), then a sprinkle of grated cheese and shredded cheese. Repeat this process, finishing with noodles on top.
12. Top with freshly grated Pecorino Romano cheese, cracked black pepper, and if desired, more salt and a sprinkle of red pepper flakes.
13. Prepare the White Sauce (Béchamel):
14. Preheat your oven to 350°F (175°C) and grease a 9 x 13-inch baking dish.
15. In a skillet, melt the butter over medium heat.
16. Whisk in the flour and cook for one minute.
17. Gradually whisk in the milk and simmer until thickened, then stir in the grated cheese and remove from heat.
18. Combine all the ingredients for the Ricotta filling in a separate bowl.
19. Season the shrimp with salt, pepper, and herbs.
20. Add a layer of béchamel sauce to the bottom of the baking dish, then alternate layers of filling, shredded cheese, and noodles until all components are used up.
21. Bake the lasagna for 35 minutes. If the top begins to brown too quickly, cover it with parchment paper until the cheese has melted.

Notes

Removing Skins from Fresh Tomatoes: For easier peeling, create an “X” on the bottom of each tomato and briefly plunge them into boiling water for no more than a minute. Quickly transfer them to a bowl of cold water (or an ice bath). The skins should slip off effortlessly!

FAQ

Can I make this lasagna ahead of time?

Absolutely! You can prepare it a day in advance and store it in the fridge until you’re ready to bake.

Is there a vegetarian version of this recipe?

Yes! You can easily substitute the shrimp with vegetables like zucchini, eggplant, or mushrooms.

Can I freeze leftover lasagna?

Yes! This lasagna freezes well. Just make sure to cover it tightly to prevent freezer burn.

What other seafood can I use instead of shrimp?

You could try lobster, crab, or even scallops for a different flavor profile!

How do I know when my lasagna is done baking?

The cheese should be bubbly and golden brown, and the lasagna should be heated evenly throughout.