Shrimp Lasagna 1 box lasagna noodles 1 lb raw medium shrimp, peeled, deveined, and cut into thirds 1 14 oz can diced tomatoes 1 (15 oz.) part-skim ricotta cheese 2 eggs 3 tbsp fresh parsley, chopped 1/4 tbsp ground pepper 2 tbsp grated parmesan 6 to 8 oz shredded mozzarella cheese, divided 1 tbsp butter 1 tbsp olive oil 1 jar prepared Alfredo sauce Cook noodles according to directions. Combine ricotta, 2 lightly beaten eggs, parsley, pepper and parmesan. Saute shrimp in butter and olive oil until just done; stir in Alfredo sauce. Layer in a 13x9" baking dish as follows: the diced tomatoes, one-third of the noodles, the ricotta mixture, half of the shrimp mixture, another 1/3 of the noodles, mozzarella (set aside 1/4 cup), remaining shrimp mixture, remaining noodles and the 1/4 cup mozzarella. Cover with foil and bake in preheated 350 degree oven for 50-60 minutes. Remove foil and let sit for 5 minutes before cutting and serving. Serves 6
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