Ingredients for Creamy Shrimp Lasagna
- 1 pound shrimp, peeled and deveined
- 24 ounces pasta sauce
- Whipping Cream
- 2 tablespoons chopped fresh basil
- 1 teaspoon dried oregano
- Ricotta Cheese
- Dill Weed
- Mozzarella Cheese
- Parmesan Cheese
- 9-12 lasagna noodles (enough to layer the pan)
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How to Make Creamy Shrimp Lasagna
- Preheat oven to 350°F (175°C).
- If using frozen shrimp, rinse 1 pound of shrimp under cold water in a strainer. Pat dry and remove tails.
- In a medium bowl, combine 24 ounces of your favorite pasta sauce, 1 cup heavy cream, 2 tablespoons chopped fresh basil, and 1 teaspoon dried oregano. Taste and adjust seasonings as needed.
- In a separate small bowl, combine 15 ounces ricotta cheese with 1 tablespoon chopped fresh dill.
- Grate 2 cups of mozzarella cheese and 1 cup of Parmesan cheese. Stir together.
- Spread about 1/2 cup of the tomato sauce in the bottom of a 9x13 inch baking pan. Layer with 3-5 lasagna noodles (adjust as needed to fit the pan), ensuring minimal overlap.
- Spread half of the ricotta mixture evenly over the noodles.
- Top with half of the tomato sauce, then half of the shrimp.
- Sprinkle half of the cheese mixture over the shrimp.
- Repeat layers: noodles, ricotta, tomato sauce, shrimp, cheese.
- Finish with a final layer of noodles, the remaining tomato sauce, and the remaining cheese.
- Bake uncovered in the preheated oven for 50-60 minutes, or until the sauce is bubbly and the cheese is golden brown.
- Let stand for 10 minutes before serving.
- For make-ahead instructions: Assemble the lasagna as directed, then bake for 30 minutes. Let cool completely, cover, and refrigerate overnight. Before serving, remove from the refrigerator, uncover, let come to room temperature for 30 minutes, then reheat at 350°F (175°C) for 30-40 minutes, covering loosely if it browns too quickly.
Nutrition Information (Approximate per serving)
Sodium
40 g
Sugar
38g
Fat
73g
Carbs
13g
