SHRIMP LASAGNA WITH RED SAUCE RECIPES

SHRIMP LASAGNA WITH CREAMY TOMATO SAUCE RECIPE | MYRECIPES

Shrimp Lasagna with Creamy Tomato Sauce Recipe | MyRecipes image

Want to make this seafood lover's dream-come-true dish even more spectacular? Substitute chopped fresh lobster meat for half the shrimp.

Provided by Marge Perry and David Bonom

Total Time 1 hours 40 minutes

Prep Time 35 minutes

Cook Time 10 minutes

Yield Makes 12 servings

Number Of Ingredients 12

Ingredients

4 cups Tomato-Cheese Sauce
1 tablespoon butter
1 large sweet onion, chopped
4 garlic cloves, minced
1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
¾ cup heavy cream
1?½ pounds fresh shrimp, peeled, deveined, and coarsely chopped
1 (15-ounce) container part-skim ricotta cheese
3 large eggs, lightly beaten
½ teaspoon salt
12 no-cook lasagna noodles (about 8 ounces)
½ cup grated Parmesan cheese

Steps:

Prepare Tomato-Cheese sauce; cover with foil, and keep warm.
Preheat oven to 350 °. Melt butter in a large nonstick skillet over medium-high heat. Add onion, and cook 5 minutes or until translucent, stirring occasionally. Stir in garlic, and cook 2 minutes. Add spinach, and cook 1 minute. Remove skillet from heat, and stir in cream and shrimp. In a separate bowl, whisk together ricotta cheese, eggs, and salt. Stir ricotta mixture into shrimp mixture.
Spread 1 cup Tomato-Cheese Sauce in bottom of a greased 13- x 9-inch baking dish. Arrange 4 noodles over sauce; top with half of shrimp mixture. Place 4 more noodles over shrimp mixture, and top evenly with 3/4 cup sauce. Top with remaining shrimp mixture and noodles. Spread remaining sauce over lasagna, and sprinkle with Parmesan cheese. Bake 40 to 45 minutes or until lightly browned. Remove from oven, and let stand 15 minutes before serving.

CREAMY SHRIMP LASAGNA RECIPE - FOOD.COM

Creamy Shrimp Lasagna Recipe - Food.com image

Not for those on a diet, but a calorie filled lasagna thats a slice of heaven. My neighbour served this to me during the holidays and I asked her for the recipe. Some one notified me that this is a recipe from 2007 Chatalaine Magazine.

Total Time 1 hours 30 minutes

Prep Time 30 minutes

Cook Time 1 hours

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

1 1/2 lbs peeled shrimp
3 cups pasta sauce
1/2 cup whipping cream
1/2 teaspoon basil
1/2 teaspoon oregano
2 cups smooth ricotta cheese
1 teaspoon dill weed
3 cups grated mozzarella cheese
1 cup grated parmesan cheese (optional)
12 -15 lasagna noodles

Steps:

Heat oven to 350. Place shrimp in a strainer and rince under cold water if you are using frozen shrimp. Pat dry and remove the tails.
In a bowl stir the pasta sauce with the cream, basil and oregano. Taste and add more seasonings if needed.
Stir ricotta with dill in a small bowl.
Grate cheeses then stir together.
Spread about 1/2 cup of sauce in the bottom of a 9 x 13 pan, top with 3-5 lasagna noodles,try not to overlap them.
Spread 1/2 of the ricitta mixture.
Cover with 1/2 of the tomatae sauce.
Scatter 1/2 of the shrimp on top .
Then comes 1/2 of the cheese over the shrimp.
Put more noodles , then layer again .Ending whith a layer of noodles , the rest of the sauce and then topped with cheese.
Baked uncovered in the centre of the onen until sauce is bubbly. Takes about 1 hour and let stand for 10 minute before serving.
When you have finished your meal -- run around the block.
This can be made a head just bake it for 30 minutes. Let cool ,.
cover and refridgate overnight.
Remove from fridge, uncover and let it come to room temperature 30 minute Reheat at 350 for 30-40 minute Cover loosely if it gets too brown around the edges.

Nutrition Facts : Calories 564.8, FatContent 26.5, SaturatedFatContent 14.7, CholesterolContent 250.6, SodiumContent 963.6, CarbohydrateContent 39.3, FiberContent 1.5, SugarContent 9.6, ProteinContent 40.6

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