Shrimp Scampi Lasagna

You will need:
1 lb large shrimp, peeled and deveined
4 tbsp butter
4 cloves garlic, minced
1/ 2 cup chicken broth
2 tbsp lemon juice
1/ 4 cup fresh parsley, chopped
Salt and pepper to taste
For the White Sauce
4 tbsp butter
4 tbsp all-purpose flour
4 cups milk
1 cup grated Parmesan cheese
Salt and pepper to taste

For Assembly
12 lasagna noodles, cooked
2 cups ricotta cheese
1 egg
2 cups shredded mozzarella cheese
Fresh Parsley, chopped for garnish
Method:
Preheat oven to 375 degrees. In a large skillet, melt 4 tablespoons of butter over medium heat.
Add minced garlic and saute until fragrant. Add the shrimp and cook until pink, about 2-3 minutes per side. Stir chicken broth, lemon juice, chopped parsley, salt and pepper. Cook for an additional minute, then remove from heat and set aside.
To make the white sauce: In a separate pan, melt 4 tablespoons of butter over medium heat. Stir in flour and cook for about 1 minute.
Gradually whisk in milk and simmer until the sauce thickens, abut 5-7 minutes. Stir in Parmesan cheese, salt and pepper. Mix until smooth and set aside.
To prepare ricotta mixture, in a bowl mix the ricotta cheese with the egg until smooth. Assemble the lasagna by spreading a thin layer of white sauce in the bottom of a 9”x13” baking dish. Layer 4 cooked lasagna noodles over the sauce. Spread half of the ricotta mixture over the noodles. Add half of the shrimp scampi over the ricotta. Repeat the layers: while sauce, noodles, ricotta mixture and shrimp scamp. Finish with a layer of shredded mozzarella cheese on top. Bake in the oven for 25-30 minutes, or until the lasagna is golden and bubbly. Let the lasagna cook slightly before slicing. Garnish with fresh parsley and enjoy.