Total Time
1hr 30mins
Prep 30 mins
Cook 1 hr

Not for those on a diet, but a calorie filled lasagna thats a slice of heaven. My neighbour served this to me during the holidays and I asked her for the recipe. Some one notified me that this is a recipe from 2007 Chatalaine Magazine.

Ingredients Nutrition


  1. Heat oven to 350. Place shrimp in a strainer and rince under cold water if you are using frozen shrimp. Pat dry and remove the tails.
  2. In a bowl stir the pasta sauce with the cream, basil and oregano. Taste and add more seasonings if needed.
  3. Stir ricotta with dill in a small bowl.
  4. Grate cheeses then stir together.
  5. Spread about 1/2 cup of sauce in the bottom of a 9 x 13 pan, top with 3-5 lasagna noodles,try not to overlap them.
  6. Spread 1/2 of the ricitta mixture.
  7. Cover with 1/2 of the tomatae sauce.
  8. Scatter 1/2 of the shrimp on top .
  9. Then comes 1/2 of the cheese over the shrimp.
  10. Put more noodles , then layer again .Ending whith a layer of noodles , the rest of the sauce and then topped with cheese.
  11. Baked uncovered in the centre of the onen until sauce is bubbly. Takes about 1 hour and let stand for 10 minute before serving.
  12. When you have finished your meal -- run around the block.
  13. This can be made a head just bake it for 30 minutes. Let cool ,.
  14. cover and refridgate overnight.
  15. Remove from fridge, uncover and let it come to room temperature 30 minute Reheat at 350 for 30-40 minute Cover loosely if it gets too brown around the edges.


Most Helpful

WOW!!! What an easy and superb tasting lasagna. Never has lasagna been so easy to fix! I can't wait to try this with chicken, beef, or veggies. SOOOO good! Made for Zingo, ZWT4. (-: Thanks.

A Good Thing July 11, 2008

Delicious! It tastes like you put a ton of effort this dish, when in fact it is a snap to prep! I almost always have the ingredients on hand for this and will be making it again. I used fresh dill, basil, and oregano from my herb garden. I thought the Dill/Ricotta mixture was brilliant! The only tiny change I might make is to add a little galic and/or garlic salt. I would also like to try the addition of crab meat which another reviewer mentioned. Thanks so much for sharing this recipe. P.S-. DH also gave you 2 thumbs up ! Made for Zingo ZWT4

Brenda. July 04, 2008

"Make this again, Mom," said my 12yo son. "This is very good," added my husband, "the more I eat it, the more I like it." Even picky 3yo son declared it good! Thanks! Reviwed for Aus/NZ Recipe Swap 16

mliss29 May 26, 2008

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