Creamy Shrimp Lasagna

Not for those on a diet, but a calorie filled lasagna thats a slice of heaven. My neighbour served this to me during the holidays and i asked her for the recipe. Some one notified me that this is a recipe from 2007 chatalaine magazine.

Steps

Heat oven to 350.

Place shrimp in a strainer and rince under cold water if you are using frozen shrimp.

Pat dry and remove the tails.

In a bowl stir the pasta sauce with the cream , basil and oregano.

Taste and add more seasonings if needed.

Stir ricotta with dill in a small bowl.

Grate cheeses then stir together.

Spread about 1 / 2 cup of sauce in the bottom of a 9 x 13 pan , top with 3-5 lasagna noodles , try not to overlap them.

Spread 1 / 2 of the ricitta mixture.

Cover with 1 / 2 of the tomatae sauce.

Scatter 1 / 2 of the shrimp on top.

Then comes 1 / 2 of the cheese over the shrimp.

Put more noodles , then layer again.

Ending whith a layer of noodles , the rest of the sauce and then topped with cheese.

Baked uncovered in the centre of the onen until sauce is bubbly.

Takes about 1 hour and let stand for 10 minute before serving.

When you have finished your meal -- run around the block.

This can be made a head just bake it for 30 minutes.

Let cool ,.

Cover and .

Ingredients

shrimp, pasta sauce, whipping cream, basil, oregano, ricotta cheese, dill weed, mozzarella cheese, parmesan cheese, lasagna noodles