Lasagna Shrimp Florentine

If you're craving classic Italian/American comfort food with a twist, Shrimp Florentine Lasagna with Tomato Sauce brings together a rich gourmet meal

This recipe is bursting with cheesy layers you love in lasagna with the delicate flavor of shrimp, spinach, and freshly made red wine tomato sauce.

This savory dish is perfect for seafood lovers and a crowd-pleaser for any special occasion, Sunday dinner, or even holiday gatherings.

It's hearty, satisfying, and easy to make ahead, plus the sauce recipes included are White Bechamel or Red Sauce, both fantastic in flavor for this shrimp lasagna recipe.

I still make Mom's traditional Bari-style all made from-scratch recipe around the holiday, but this can be made in no time all week long and is a nice change!

Mom always had shortcut meals we loved like her Italian Goulash, Leftover Meat, Pasta and Beans Sausage with Pasta East End Style, and a favorite Mom's Ricotta Penne Pasta.
If you hate to cook, just follow this simple guideline and shortcuts of suggestions, and let's get cooking!

Scroll down to the recipe card for tips and printable suggestions.

Why You'll Love This Recipe!

1. Seafood Meets Gourmet Yet Still Comfort Food: A luxurious yet approachable twist on traditional lasagna.
2. Spinach and Cheese Packed: Get your greens in while still enjoying a cheesy, indulgent meal.
3. Freezer-Friendly: Great for meal prep or saving individual leftovers for busy nights.
4. Customizable: Easily swap shrimp for lobster, crab, or scallops, plus you can also add mushrooms for more earthy flavor.
5. Tomato Sauce Option: A lighter, tangier alternative to heavy cream-based seafood dishes, but as a bonus, we added the bechamel sauce for those who prefer it.

Tips and Suggestions:

1. Use any kind of frozen meatballs or make your own seasoned hamburger.
2. Adding a little fennel seed ( around 1 teaspoon) will make the ground meat taste more like sausage.
3. I usually layer my lasagna the day before, then bake it when it's almost time to serve, and the flavors are enhanced.
4. Buy the no-boil lasagna, or this casserole is made with broken-up regular lasagna noodles.
5. If you use ziti or bow ties, even regular egg noodles, this is referred to as poor man's lasagna, but they all work.
6. Lasagna can be time-consuming for sure, and these shortcuts will help save loads of time.
7. Ravioli can be used for the easiest method, and layered with or without ricotta cheese.
8. For vegetarian lovers, add a layer of thin-sliced zucchini, eggplant, or peppers seafood
9. Don’t overcook the shrimp; it's already cooked, so they just need to be heated. They finish cooking the sauce.
10. Using frozen spinach? Drain spinach well to avoid soggy layers.
11. Add crushed red pepper flakes for a slight kick.
12. Use bottled sauce to save time.
13. Use fresh herbs if available for a flavor boost. 
14. Try gluten-free noodles for dietary needs.

Our Final Thoughts

Shrimp Florentine Lasagna with Tomato Sauce is a deliciously creative way to blend seafood with Italian comfort food.

Whether you're serving it at a dinner party or simply treating your family, it’s a dish that feels both special and approachable.

The combination of tender shrimp, savory spinach, creamy cheese, and freshly made tomato sauce creates a lasagna that’s as flavorful as it is satisfying and memorable.

Add this to your dinner rotation if you have seafood lovers in your family; you’ll be very glad you did!

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Seafood Lasagna, Shrimp Florentine , Spinach Lasagna, Italian Seafood Recipes Easy Dinner Ideas, Make Ahead Meals, Tomato Based Lasagna , Shrimp Recipes, Pasta Bake, Family Dinners

shrimp recipes, lasagna recipes, seafood lasagna, seafood recipes

Italian, American

Yield: 12

Author: Claudia Lamascolo

Lasagna Shrimp Florentine

Shrimp Florentine Lasagna with Tomato Sauce brings together the rich, cheesy layers you love in lasagna with the delicate flavor of shrimp and gourmet

Prep time: 25 MinCook time: 55 MinTotal time: 1 H & 20 M

Ingredients

• Filling for Lasagna
• 1 egg beaten
• 15-ounce container of whole milk ricotta cheese
• 1 teaspoon garlic powder
• salt, pepper to taste
• Red Sauce Recipe
• 1 pound large shrimp, peeled, deveined already cooked tails off
• 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 to 2 tablespoons
• 6 cloves of garlic minced
• 2 lb fresh plum tomatoes, or when not available, use 1 (28) can whole tomatoes, put through a food processor, leave a little chunky
• 1 cup red wine (Cabernet or Merlot)
• 1/4 teaspoon dried oregano leaves
• 3 tablespoons chopped fresh Italian parsley leaves
• 3 tablespoons chopped fresh basil leaves
• White Sauce Bechamel
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups milk
• 1/2 cup Pecorino Romano cheese, freshly grated
• 1/2 teaspoon salt
• Filling
• 1 1/2 cups of whole milk Ricotta cheese
• 8 ounces of spinach sautéed in garlic and olive oil, cooled, and set aside
• 1/2 cup Provolone, Mozzarella blended cheese, shredded
• 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, 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 provolone blended with mozzarella cheese, shredded
• grated Pecorino Romano cheese

Instructions

1. Red Sauce:
2. Puree the tomatoes in the food processor, leaving small chunks ( you can remove the skins first or leave them on (see notes below).
3. Add the garlic with 1 tablespoon more oil to the skillet.
4. Pour in the tomatoes, wine, garlic, and oregano.
5. Simmer for around 10 minutes or until the sauce thickens.
6. You can stir in the shrimp ( I grilled it first and skewered mine) just to reheat, since it is already cooked.
7. Stir in the parsley and basil, cooked shrimp, and spinach until wilted.
8. Filling:
9. Mix the ricotta, salt, pepper, and egg and set aside.
10. Layering:
11. Add a little sauce with shrimp and spinach on the bottom of a 13 x 9 casserole pan. cooked lasagna, then a layer of filling, no sauce, grated cheese, shredded cheese, and more noodles, and repeat, making sure you end with noodles.
12. Garnish with freshly grated Pecorino Romano cheese and season with freshly cracked black pepper, more salt if needed, and red pepper flakes.
13. White Sauce Directions:
14. Preheat oven to 350 degrees and grease a 9 x 13-inch baking dish and set aside.
15. In a skillet, add the butter over medium heat.
16. Whisk in the flour and cook for one minute.
17. Whisk in the milk and simmer gently until thickened.
18. Stir in grated cheese remove from the heat.
19. Make the Ricotta filling by adding all the ingredients, mixing, and setting aside.
20. Seasoned the shrimp with salt, pepper, and the herbs.
21. Add some bechamel sauce to the bottom of your baking dish.
22. Layer with filling, shredded cheese, noodles, and more sauce, then repeat.
23. Bake the lasagna for 35 minutes. If the tops are browning too quickly, add some parchment paper on top and bake until the cheese is melted.

Notes

Removing Skins on Fresh Tomatoes:

1. Note: for removing skins on fresh tomatoes:
2. Just make an X on the bottom of your tomatoes and throw them into a pot of boiling water for no more than a minute. 
3. Remove them from the water with a slotted spoon, plunge them into a bowl of cold water (or an ice bath), lift them directly back out, and peel back the skin with a knife or your fingers. It will slip off easily.

Tips and Suggestions:

1. Use any kind of frozen meatballs or make your own seasoned hamburger.
2. Adding a little fennel seed ( around 1 teaspoon) will make the ground meat taste more like sausage.
3. I usually layer my lasagna the day before, then bake it when it's almost time to serve, and the flavors are enhanced.
4. Buy the no-boil lasagna, or this casserole is made with broken-up regular lasagna noodles.
5. If you use ziti or bow ties, even regular egg noodles, this is referred to as poor man's lasagna, but they all work.
6. Lasagna can be time-consuming for sure, and these shortcuts will help save loads of time.
7. Ravioli can be used for the easiest method, and layered with or without ricotta cheese.
8. For vegetarian lovers, add a layer of thin-sliced zucchini, eggplant, or peppers seafood
9. Don’t overcook the shrimp; it's already cooked, so they just need to be heated. They finish cooking the sauce.
10. Using frozen spinach? Drain spinach well to avoid soggy layers.
11. Add crushed red pepper flakes for a slight kick.
12. Use bottled sauce to save time.
13. Use fresh herbs if available for a flavor boost.
14. Try gluten-free noodles for dietary needs.

Nutrition Facts

Calories

670

Fat (grams)

45 g

Sat. Fat (grams)

16 g

Carbs (grams)

25 g

Fiber (grams)

2 g

Net carbs

23 g

Sugar (grams)

5 g

Protein (grams)

38 g

Sodium (milligrams)

703 mg

Cholesterol (grams)

190 mg

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.

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Mom's Tuna Casserole
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Update in 2025, originally posted in 2010