Shrimp Lasagna With Creamy Tomato Sauce Recipes

Steps:

• Prepare Tomato-Cheese Sauce (recipe is posted next). Cover with foil and keep warm.
• Preheat oven to 350.
• Melt butter in a large nonstick skillet over medium-high heat. Add onion, and cook 5 minutes or until translucent, stirring occasionally.
• Stir in garlic and cook 2 minutes.
• Add spinach, and cook 1 minute.
• Remove skillet from heat, and stir in cream and shrimp.
• In a separate bowl, whisk together ricotta cheese, eggs, and salt. Stir ricotta mixture into shrimp mixture.
• Spraed a cup of Tomato-Cheese Sauce in bottom of a greased 13x9 inch baking pan.
• Arrange 4 noodles over sauce, top with half of shrimp mixture.
• Place 4 more noodles over shrimp mixture, and top evenly with 3/4 cup sauce.
• Top with remaining shrimp mixture and noodles.
• Spread remaining sauce over lasagna, and sprinkle with Parmesan cheese.
• Bake 40 to 45 minutes or until lightly browned.
• Remove from oven, and let stand 15 minutes before serving.

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, saute the shrimp, garlic and pepper flakes in oil until shrimp turn pink. Stir in the spaghetti sauce, Alfredo sauce, butter, salt and pepper; heat through., Drain pasta; serve with shrimp mixture. Sprinkle with parsley.

Steps:

• Preheat oven to 350 degrees.
• Heat oil in a large pan, add onions and cook for 5 minutes, add garlic and chipotles cook for 2 minutes.
• Add wine to onions and deglaze pan, reduce to till almost no liquid remains. Add oregano and tomatoes cook for 5 minutes then add shrimp and just toss to coat ingredients. Remove from heat and set aside.
• Meanwhile melt butter in a microwave oven add flour and mix till smooth. Add the cream and microwave for 4 -5 minutes, whisking every minute till thick.
• Add nutmeg to cream sauce. Mix in Parmesan and set aside.
• Mix together ricotta, mozzarella, egg and parsley, and black pepper set aside.
• Lightly oil a 9x13 pan.
• Place 2 sheet noodles on dish top with 1/3 cheese mixture then 1/3 shrimp mixture and then 1/3 cream mixture. Repeat 2 more times ending with cream.
• Top with shredded cheese and bake for 30 minutes.

Steps:

• Heat oven to 350°F. Cook noodles as directed on package.
• Meanwhile, in 3-quart saucepan, melt butter over medium heat. Add onion and garlic; cook 2 to 3 minutes, stirring occasionally, until onion is crisp-tender. Stir in flour; cook and stir until bubbly. Gradually stir in half-and-half, broth, sherry, salt and pepper. Heat to boiling, stirring constantly. Boil and stir 1 minute. Remove from heat and set aside.
• In medium bowl, mix egg, Parmesan cheese, ricotta cheese and 1/4 cup parsley; set aside.
• Drain noodles. In ungreased 13x9-inch (3-quart) glass baking dish, spread 3/4 cup of the sauce. Top with 3 noodles. Spread half of the crabmeat and half of the shrimp over noodles; spread with 3/4 cup of the sauce. Sprinkle with 1 cup of the mozzarella cheese; top with 3 noodles. Spread ricotta mixture over noodles; spread with 3/4 cup of the sauce. Sprinkle with 1 cup of the mozzarella cheese; top with 3 noodles. Spread with remaining crabmeat, shrimp and sauce. Sprinkle with remaining 1 cup mozzarella cheese.
• Bake 40 to 45 minutes or until cheese is light golden brown. Let stand 15 minutes before cutting. Sprinkle with 1 tablespoon parsley.

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 refridgate overnight.
• Remove from fridge, uncover and let it come to room temperature 30 minute Reheat at 350 for 30-40 minute Cover loosely if it gets too brown around the edges.