Lasagna Shrimp Florentine

Shrimp, Spinach, Ricotta in a Lasagna all surrounded in a delicate tomato and white wine sauce. The crushed tomatoes blended with white wine was just the right liquid and kept it from drying out while cooking. This meal took very little time to prepare after I worked a 12 hour day.

Lasagna Shrimp Florentine Pin for later

The combinations of shrimp, spinach and ricotta blended nicely together and the seasonings were perfect.We were all very happy with the results. This was a first time trial for all of us, and I will definitely be making this again soon.

 I was a little worried with my crowd, we are a little out numbered by meat lovers here. My two sons and husband, were amazed how much they liked this with the shrimp, and spinach instead of meat and ricotta as our usual, this was a nice change.


This is ready to go into the oven, smothered in lots of cheese. Put in a hot oven, 350. Bake for about an hour and half.

Sauce is on top of the noodles, add shrimp, salt pepper, I sprinkle a little garlic powder and more red pepper for a spicier shrimp, top with more noodles next add sauce and mozzarella.



Add the seasoned spinach, then mozzarella, more noodles and sauce, mozzarella. Add the seasoned spinach, then mozzarella, more noodles and sauce, mozzarella.

After spreading sauce on this layer its ready for the spinach filling. The first layer is ricotta that is mixed with egg, parsley and cheese. I like to leave this layer white so I put some sauce on the bottom of the pan, spread the noodles, then ricotta, more noodles then sauce.

You will need mix some of these ingredients in separate bowls to prepare for layering, so they are seasoned before cooking all together.

Author: Claudia Lamascolo       

Lasagna Shrimp Florentine

instructions:

1 box of no boil lasagna noodles or regular lasagna noodles boiled and cooled per package directions

1 package 10 oz spinach thawed and water squeezed out

1 lb of Ricotta

2 tablespoons minced garlic

1 teaspoon oregano, garlic powder, basil, pepper, red pepper flakes

1 tablespoon parsley

1/4 cup grating cheese

2 eggs

2 16 oz cans of crushed tomatoes

4 cups of mozzarella shredded cheese

1 cup of white wine

1/4 cup of olive oil

2 cups of more, frozen medium or jumbo size shrimp cleaned and deveined no tails on (I used frozen cooked shrimp)

Take the two cans of sauce add half the spices ( except red pepper flakes) add wine and one tablespoon of minced garlic, stir together. Stir to combine. Set aside.

In a large separate bowl, mix ricotta, parsley and eggs set aside season with salt and pepper.

Thaw spinach and drain, squeezing out water. In a bowl add 1 tablespoon minced garlic, olive oil and red pepper flakes mix together set aside.

In a 13x9 pan that is oil sprayed, line with lasagna noodles. Spread the ricotta mixture on the top. Add another layer of noodles laying in opposite directions, top with sauce and mozzarella. Add spinach next, more cheese and grating cheese, red pepper flakes, then more sauce. Add noodles next, again change direction placement of noodles ,add on this layer mozzarella then shrimp . Finish last with remaining noodles on top, add more sauce then grating cheese. Sprinkle with parsley, oregano, basil and rest of mozzarella cheese. Bake at 350 for an 1 1/2 hours cover in foil for the first hour. Remove foil and let the cheese brown for the last half hour.