I love Lasagna and shrimp, so I figured that I would look for a recipe that could contain both! I found this recipe on Pinterest and I gave it a “GO”! I decided on a cream sauce rather than using spaghetti sauce. This recipe is definitely my favorite and it was definitely worth the 60-70 minute cooking time. Please enjoy and I hope you like it! Feedback is wonderful!
Makes: 8 servings (11×7) 12 servings (13×9)
Cook Time: 60-70 minutes (depends on the size of the baking dish)
Here’s what you’ll need for the Shrimp Mixture:
1/8 cup olive oil
1 onion, diced
3 cloves garlic, minced
1/2 cup white wine
1 Tbsp dried oregano
1 can (15 oz.) diced tomatoes
1 1/2 pounds raw shrimp (peeled, deveined, and medium sized)
9 NO-BOIL lasagna sheets
Directions for Shrimp Mixture:
Pre Heat oven to 350 degrees. Lightly grease an 11×7-inch baking dish (or 13×9-inch depends on the serving size that you prefer).
Heat olice oil in a large skillet. Add onions and cook for 5 minutes….
Add minced garlic and cook for another 2 minutes….
Add wine to onions and garlic to deglaze the pan, reduce until liquid is almost gone….
Add diced tomatoes and oregano cook for 5 minutes….
Add raw shrimp and cook until shrimp is pink and firm….
And then set aside….
Here’s what you’ll need for the Cream Mixture:
2 Tbsp butter
3 Tbsp all-purpose flour
3 cups heavy cream or half and half
1 tsp ground nutmeg
2 tsp basil leaves (dried)
3 Tbsp parmesan cheese (forgot to put it in the picture…oops!)
Directions for Cream Mixture:
Melt Butter in a small sauce pan over medium heat….
Add flour and whisk until smooth, add cream a little at a time….
After each addition of cream, whisk until it begins to thicken then add more cream, continue whisking until all 3 cups of cream have been poured into the sauce pan then add the ground nutmeg, continue stirring….
Mix in parmesan cheese and basil and then set aside….
Here’s what you’ll need for the Cheese Mixture:
3 Tbsp Parmesan cheese
15 ounces ricotta cheese
2 cups shredded italian blend cheese (I didn’t use the fresh mozzarella shown in the picture)
1 Tbsp dried parsley
1/2 tsp black pepper
Directions for Cheese Mixture:
Mix together in a small bowl, the ricotta, the egg, the parmesan cheese, 1/4 cup shredded italian blend cheese, parsley, and black pepper….
Set the ricotta mixture aside.
Now, lets layer the lasagna so we can get this baby in the oven and get to eatin! Here we go:
Place a small amount of ricotta mixture and shrimp mixture in the bottom of the baking dish…
Add (NO-BOIL) noodles….
Add cream sauce….
Add ricotta mixture, shrimp mixture, and also add a layer of shredded cheese….
Repeat layers (should total 3 layers)…and end with cream sauce and cheese on top….
Before placing into the oven, I rub butter along the edges of the baking dish, helps the lasagna not to boil over while baking. You can see it in the picture above. This is our other baby, Libby and she loves it when I cook too, she waits at my feet patiently for me to drop something…such a cutie 🙂
Anyway, enough about my baby girl, lets get back to the lasagna….Bake at 350 degrees for 40 minutes covered with foil, then after the 40 minutes uncover and continue baking for another 20-30 minutes…making sure it is completely baked through and the top is browned….
We served this masterpiece up with garlic bread and a great glass of riesling! We sure hope you enjoy!
** Josh never made it to the dining room to eat. It was that good! 😉