Instructions:
Preheat your oven to 375°F (190°C). Cook lasagna noodles following the package instructions, drain, and set aside.
In a large skillet, melt butter with olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until aromatic.
Add shrimp and cook for 3-4 minutes until pink. Stir in white wine (if using), red pepper flakes, salt, black pepper, and parsley. Continue cooking for another 2 minutes, then remove from heat and set aside.
For the white sauce, melt butter in a separate saucepan. Stir in the flour and cook for 1 minute, forming a roux.
Gradually add milk and heavy cream while whisking constantly until the sauce thickens. Season with salt, pepper, and nutmeg, then remove from heat.
To assemble the lasagna, spread a thin layer of white sauce on the bottom of a 9×13-inch baking dish. Lay down 3 cooked lasagna noodles.
Layer the filling: Spread 1/3 of the ricotta cheese, 1/3 of the shrimp mixture, and 1/3 of the spinach (if using) over the noodles. Sprinkle with mozzarella and Parmesan.
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