Tuesday, March 9, 2010

Lasagna Shrimp Florentine

Shrimp, Spinach, Ricotta in a Lasagna all surrounded in a delicate tomato and white wine sauce.
The crushed tomatoes blended with white wine was just the right liquid and kept it from drying out while cooking. This meal took very little time to prepare after I worked a 12 hour day.

The combinations of shrimp, spinach and ricotta blended nicely together and the seasonings were perfect.We were all very happy with the results. This was a first time trial for all of us, and I will definitely be making this again soon. I was a little worried with my crowd, we are a little out numbered by meat lovers here. My two sons and husband, were amazed how much they liked this with the shrimp, and spinach instead of meat and ricotta as our usual, this was a nice change.




This is ready to go into the oven, smothered in lots of cheese. Put in a hot oven, 350. Bake for about an hour and half.


Sauce is on top of the noodles, add shrimp, salt pepper, I sprinkle a little garlic powder and more red pepper for a spicier shrimp, top with more noodles next add sauce and mozzarella.


Add the seasoned spinach, then mozzarella, more noodles and sauce, mozzarella.


After spreading sauce on this layer its ready for the spinach filling.


The first layer is ricotta that is mixed with egg, parsley and cheese. I like to leave this layer white so I put some sauce on the bottom of the pan, spread the noodles, then ricotta, more noodles then sauce.

You will need mix some of these ingredients in separate bowls to prepare for layering, so they are seasoned before cooking all together.


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

Take the two cans of sauce add half the spices ( except red pepper flakes) add wine and one tablespoon of 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.

25 comments:

Federica said...

Very original and very very appetizing your lasagna. I loke it ^_^ Bye

HoneyB said...

Oh, we definitely love shrimp and lasagna...looks like a winner to me!

Ruth said...

Love the mix of flavours!! what a great way to use seafood!!

5 Star Foodie said...

A very unique lasagna! I love the shrimp in it!

Drick said...

Wednesday is always shrimp day for me and this must be the forth shrimp recipe I've seen today ... can't ever get enough and this one is so different, really a great dish Claudia, thanks for posting it

Claudia said...

Oh so lovely. Adore shrimp Adore spinach. Like the ease. I'm hooked.

Pam said...

Oh my gosh! This looks and sounds delicious!!! Love that lasagna and your mix of ingredients! Yum!

Cajun Chef Ryan said...

Now this is one lasagna I would love to eat. When will the next batch be ready Claudia?

redkathy said...

Claudia, please deliver one pan right away, I will email you my address!!! This is a fabulous lasagna recipe friend!

Bridgett said...

This is an incredible combination of flavors. The shrimp must add a richness to it that has to be incredible. Great recipe!

-bcgw. said...

Mmm looks fantastic, not an ingredient I would have thought to put in lasagna, will have to try it ;]

Nina's Recipes said...

Your shrimp lasagna looks so rich...
I love lasagna a lot but never made it with shrimp! thanks for passing by and comment! XOXO

Gera @ SweetsFoodsBlog said...

OMG!! Lasagna I eat it yesterday!! ...but not with shrimp, very creative :)

Cheers,

Gera

Tania said...

I'm happy for the result but I would be happier if I had eaten it!

Nicole said...

I never thought to put shrimp in lasagne. I usually just made traditional, but this is a great spin...especially a great change from beef. as always looks amazing!hows your back?

Cinnamon-Girl said...

What a delicious looking lasagna! And so unique! I love it.

Trix said...

No way! You made this after a 12 hour day??? You are my HERO. That's incredible. I would have collapsed and warmed up a can of soup. You know, I never preferred meat lasagne even when I ate it, I much prefer the veggie kind, so this would be right up my alley.

alison said...

so delicious your lasagna,claudia!

kathyvegas said...

Another awesome masterpiece from your kitchen!

shaaronie said...

I just made this but am not a great cook and so I added all of the sauce to the first layer. It also doesn't say when to add the shrimp (or did it). So I added it between layers. I used a store bought sauce on the top layer and just took it out of the oven. Other than that I followed the exact instructions (whomp, whomp). I will let you know how it turned out after it is cool enough to eat. It looks fantastic. Also I used raw shrimp (whomp, whomp).

shaaronie said...

Well I promised to follow up... this was absolutely fabulous even with my mistakes! My family including my 3 very picky grandchildren gobbled it up. It was restaurant worthy! I will be making this often and of course next time will make it correctly. Thanks for a wonderful recipe.

pegasuslegend said...

Thank you so much Shaaronie for tryng this recipe...so glad you enjoyed it!~

December said...

I just made this, and like shaaronie, I made the mistake of adding all the sauce in the first layer. Whoops! I havent tried it yet, but Ill let you know how it fairs! Thank you:)

December said...

So, I tasted this finally. OMGOSH, it turned out fantastic. Despite some of the changes I had to make and that I chose to make to tweak to my taste, this was a brilliant recipe. I was overwhelmed by how good it was, and would recommend it to anyone. Thanks again for the share!

December said...

Also, I made this open-faced to reduce the amount of pasta. Rather than top the shrimp with sauce, I topped them with stewed tomatoes and the cheese as per the recipe. It worked wonderfully! Incase anyone is interested.

Cheers!