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    Shrimp Lasagna with Three Cheeses

    Source of Recipe


    List of Ingredients

    8 ounces dry lasagna noodles
    1 Tbsp. olive oil
    1 large onion, chopped
    3 cloves garlic, minced
    3 cans (14 1/2 oz.) tomatoes, chopped and drained
    2 Tbsp. minced basil or 2 tsp. dried
    1 Tbsp. minced oregano or 1 tsp. dried
    Salt and freshly ground pepper
    1 carton (15 oz.) low-fat ricotta cheese
    1 cup grated mozzarella
    2 egg whites or 1 whole egg, beaten
    1/4 cup minced parsley
    1 1/2 pounds medium shrimp, peeled, deveined
    and coarsely chopped
    1/2 cup grated Parmesan cheese


    Bring 4 quarts of salted water to a boil in a large pan over high heat. Add the lasagna noodles and boil until tender, about 10 minutes. Drain, rinse with cold water and drain again. Lay the noodles on paper towels and set aside.

    Heat the olive oil in a large saucepan over medium-high heat. Add the onion and garlic and sauté until tender, about 6 minutes. Add the drained tomatoes, basil and oregano with a pinch of salt and pepper. Reduce the heat to low and simmer until slightly thickened, about 15 minutes. Taste the sauce for seasoning, adding more salt and pepper to taste.

    In a medium bowl, stir together the ricotta, mozzarella, egg whites and parsley. Preheat the oven to 350°F.

    To assemble the lasagna, place one third of the pasta in a 9- x 13-inchbaking pan. Layer with half of the cheese mixture and one third of the tomato sauce. Scatter half of the chopped shrimp over. Repeat with the same layers of pasta, cheese, tomato sauce and shrimp. Top with a final layer of pasta and spread with the remaining tomato sauce. Sprinkle with Parmesan cheese and cover the dish with foil. (The lasagna can be refrigerated for up to24 hours. Add cooking time if the lasagna is cold.)

    Bake the lasagna for 25 minutes. Remove the foil and continue baking until bubbly, about 25 minutes longer. Let stand 10 minutes before serving.




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