Step 1 — Prepare the shrimp

1. Heat butter and olive oil in a pan.
   

2. Add onion, cook until soft.
   

3. Add garlic, cook until fragrant.
   

4. Add chopped shrimp, paprika, salt, pepper.
   

5. Cook 3 to 4 minutes until shrimp is just done.
   

6. Set aside and let cool slightly.
   

Step 2 — Make the creamy sauce

1. In a clean pot, melt butter.
   

2. Add flour, whisk until smooth (1 minute).
   

3. Slowly add milk and heavy cream.
   

4. Cook until the sauce thickens.
   

5. Add parmesan, salt, pepper, and nutmeg.
   

6. Turn off heat and keep warm.
   

Step 3 — Mix the cheese filling

1. In a bowl combine:
   • ricotta
   • mozzarella
   • parmesan
   • parsley
   

2. Mix in half of the cooked shrimp.
   

3. Add 3 to 4 tablespoons of your cream sauce for smoothness.
   

4. Stir until well combined.
   

Step 4 — Pre-cook or soak lasagna sheets
Follow the package instructions:
• No-boil: Use directly
• Regular sheets: Parboil for 6 minutes until flexible

Step 5 — Build the lasagna
In a baking dish layer in this order:

1. Thin layer of cream sauce
   

2. Lasagna sheets
   

3. Shrimp-cheese filling
   

4. Spoonful of cream sauce
   

5. Lasagna sheets
   

6. Remaining shrimp
   

7. More sauce
   

8. Lasagna sheets
   

9. Top with mozzarella + parmesan
   

Make sure the top is covered with sauce so noodles don't dry out.

Step 6 — Bake

1. Preheat oven to 375°F (190°C).
   

2. Cover with foil (leave space so cheese doesn’t stick).
   

3. Bake 25 minutes.
   

4. Remove foil.
   

5. Bake another 10 to 12 minutes until golden and bubbly.
   

Step 7 — Rest and serve

1. Let the lasagna rest 10 minutes before cutting.
   

2. Garnish with parsley.
   

3. Serve warm. Perfect with garlic bread or a light salad.