This is by far my favorite recipe. Lasagna gets a bad rap because a lot of people believe the preparation for it is time consuming. However, I have a treat for y’all. This is a pretty quick lasagna recipe…at least to me.
The first time I made this lasagna it was a personal pan size since the kid and I are the only ones eating meat in the house. Bear has been on a vegetarian diet for the past few weeks now, so I made him a separate pan of Caramelized Mushroom Lasagna which was really good by the way.
What I love about this recipe is everything is pretty much already prepared, unless you’re one of those people who likes to make everything from scratch. I suggest you check out this recipe for homemade alfredo sauce, but I can’t help you with everything else. However, I can remove a step that we are all so familiar with. No boil pasta!! That’s right…you don’t have to boil the lasagne pasta first. I was so excited when I saw Barilla’s Oven Ready Lasagne, they even have a gluten free option. SCORE!
I love the simplicity of this dish, and how good was, so much I decided to visit my parents and cook it for them. Where I also indulged in its glorious taste.. again. It was even easier to prepare the next time.
Give it a shot. Let me know what you think. You can even customize it by using chicken instead of shrimp, or add some other seafood options as well. I’m sure crab would be really good. Yumm – I’ll actually have to try that next.
– 1bx Oven Ready Lasagne (I used about 12 sheets)
– 22oz Alfredo Sauce
– 15 oz Ricotta Cheese
– 2 eggs
– 2lb Mozzarella, shredded
– 2lb Parmesan, shredded
– 1 C Italian Seasoning, divided
– 2 Tbsp Crushed Red Pepper Flakes, optional
– 4 C Fresh Spinach
– 2# Shrimp, peeled & deveined
– 1/2 C Onion, diced
– 2 Tbsp Garlic, minced
– 2 Tbsp Grapeseed Oil or Olive Oil
Preheat oven to 350ºF
In a sauté pan, heat oil and cook onions until translucent. Add shrimp, garlic, and 1/2 italian seasoning. Cook until shrimp is light pink, about 3-4 mins. Set Aside.
In a small bowl, combine ricotta cheese, eggs, remaining 1/2 of italian seasoning and crushed red pepper flakes. Set Aside.
Spray a deep 9×13 in pan with non-stick spray.
Now cover the bottom of the pan with a thin layer of alfredo sauce.
Lay flat 3 lasagne sheets in an even layer across the bottom.
Next, top with about a 1/4 of the ricotta mixture.
Next, a layer of spinach,
Then a layer of shrimp,
Then some mozzarella and parmesan,
Top with more alfredo sauce and repeat.
(Lasagne sheets, ricotta mix, spinach, shrimp, cheeses, alfredo, repeat.)
Finish top layer ends with 3 remaining sheets of lasagne, alfredo sauce, and remaining cheese.
Bake in oven covered with foil for 30-45 mins.
Then make additional 10 mins uncovered.
Cheese should be slightly browned on top and bubbling on the sides. Let set for about 5 mins before cutting into it.
Serve hot with salad and bread.