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| General Category : Main Course |
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| Food Group : Seafood-Shellfish, Cheese/Other Dairy |
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| Elegant but easy, this lasagna is as great for entertaining as it is for a family supper. Freeze individual portions of any leftover lasagna for quick microwaveable dinners on busy nights. |
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Ingredients
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3 cups (750 mL) 35% whipping cream |
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1 cup (250 mL) grated Parmesan cheese |
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2 tsp (10 mL) finely grated lemon peel |
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½ tsp (2 mL) salt |
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¾ tsp (4 mL) pepper |
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12 precooked lasagna noodles |
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1 lb (500 g) frozen raw shrimp,shelled and thawed |
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1 pkg (300 g) thawed, frozen chopped spinach, squeezed dry |
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1-¼ cups (300 mL) shredded mozzarella cheese |
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2 tsp (10 mL) finely chopped parsley |
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Preparation
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Preheat oven to 350F (180C). Combine cream, lemon peel, Parmesan, salt and pepper in a saucepan set over medium-high heat. Heat, stirring often, until bubbles form around edge of pan. Reduce heat and simmer for 2 minutes or until sauce is slightly thickened. Chop shrimp if large.
Spread approximately 1/2 cup (125 mL) of sauce in the bottom of a 3L lasagna pan. Top with 3 noodles. Spoon one quarter of the remaining sauce over and sprinkle with one third of the shrimp and one third of the spinach. Repeat twice and top with last three noodles.
Sprinkle with mozzarella cheese and pour remaining sauce evenly over top. Sprinkle with parsley. Cover with foil and bake for 45 to 55 minutes. Remove cover and broil for 2 to 3 minutes or until golden. Let stand for 10 minutes before slicing. Makes 8 servings.
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Nutritional information
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Per Serving: 556 cal, 42 g fat, 23 g carb, 23 g protein, 2 g fibre, 553 mg sodium. Excellent source vit A, niacin, calcium. Good source thiamin, riboflavin, folate, iron.
Make-ahead: Can be made at least 8 hrs. ahead. |
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Calories : 556
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