Shelly's Recipe

LASAGNA SHRIMP FLORENTINE

Category: Pasta - Baked

1 box of no boil lasagna noodles or regular lasagna noodles boiled and cooled per package directions
1 (10 oz) pkg frozen chopped spinach, thawed, drained and squeezed dry
1 lb Ricotta
2 tbsp minced garlic
1 tsp oregano, garlic powder, basil, pepper, red pepper flakes
1 tbsp parsley
1/4 cup grating cheese
2 eggs
2 (16 oz) cans crushed tomatoes
4 cups mozzarella shredded cheese
1 cup white wine
1/4 cup olive oil
2 cups more, frozen medium or jumbo size shrimp cleaned and deveined no tails on (I used frozen cooked shrimp)

Combine the crushed tomatoes and half the spices (except red pepper flakes). Add wine and 1 tbsp 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.