Creamy Shrimp Lasagna

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.

• Ready In: 1 hr 30 mins
• Serves: 8

Ingredients

• 1 1⁄2 lbs  peeled shrimp
• 3  cups  pasta sauce
• 1⁄2 cup  whipping cream
• 1⁄2 teaspoon basil
• 1⁄2 teaspoon oregano
• 2  cups  smooth ricotta cheese
• 1  teaspoon dill weed
• 3  cups  grated mozzarella cheese
• 1  cup  grated parmesan cheese (optional)
• 12 -15  lasagna noodles

Directions

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.