Okay to all you cooks/Chefs out there...it says shrimp but stretch a little. Try crab, fish, eel, mussels, scallops, blanched calamar, blanched puplo, roe...who knows. Let your imagination run wild.
9 - oven ready lasagna noodles
1 lb peeled and deveined shrimp. Any size but save jumbo or colassal for the grilling or stuffing!
2 small cans or jars sliced mushrooms. Drain and reserve the juice/water.
1 large jar of spicy pasta sauce. Do not throw away lid!
8 oz bag of shredded Italian cheese blend.
15 oz container of ricotta cheese.
8 oz washed baby spinach leaves.
1 ea yellow & zichinni squash very thinly sliced.
non-stick spray.
9 - oven ready lasagna noodles
1 lb peeled and deveined shrimp. Any size but save jumbo or colassal for the grilling or stuffing!
2 small cans or jars sliced mushrooms. Drain and reserve the juice/water.
1 large jar of spicy pasta sauce. Do not throw away lid!
8 oz bag of shredded Italian cheese blend.
15 oz container of ricotta cheese.
8 oz washed baby spinach leaves.
1 ea yellow & zichinni squash very thinly sliced.
non-stick spray.
- Spray inside of pan with non-stick spray 7 set aside.
- Combine 6 oz. shredded cheese withthe ricotta cheese.
- Spread 1 cup pasta sauce in bottom of pan, cover with 3 noodles. Do not overlap noodles or touch side of pan, as they will expand during cooking.
- Layer 1/4 of cheese over noodles and put 1/2 lb shrimp over cheese.
- Cover with spinach leaves and then squash & 'shrooms.
- 1 cup of sauce over all, 3 more noodles and build another layer.
- Top with 3 noodles. Spread last of sauce over all. Add 'shroom juice into sauce jar put lid back on tightly & shake to mix last of sauce out. Pour this arund perimeter of top layer. Sprinkle over all with last of shredded cheese.
- Cover with foil and bake at 375'F for about 40 minutes. Noodles should be fork tender.
- Remove and let stand uncovered for 10 minutes.
