Creamy Shrimp Lasagna



30 min


8 servings

* PLUS Baking Time: 50 minutes


  • 2 340-g pkgs fresh or frozen peeled cooked shrimp
  • 3 cups tomato sauce
  • 1/2 cup 35% cream
  • 1/2 tsp dried basil
  • 1/2 tsp dried oregano
  • 475-g container extra-smooth ricotta , about 2 cups
  • 1 tsp dried dill
  • 3 cups grated mozzarella
  • 1 cup grated parmesan
  • 12 to 15 oven ready lasagna sheets


  • Preheat oven to 350F (180C). If using frozen shrimp, place in a sieve and rinse under cold running water to remove any ice crystals. Pat dry with paper towels. Remove and discard shrimp tails. In a bowl, stir pasta sauce with cream, basil and oregano. Taste and add more seasonings, if needed.
  • In a small bowl, stir ricotta with dill. Grate cheeses, then stir together. Spread about 1/2 cup (125 mL) tomato mixture to barely cover bottom of a 9×13-in (3-L) baking dish. Top with 3 to 5 noodles. (It’s okay to break some to fit. Just don’t overlap them.) Spread with half of ricotta mixture. Cover with 1/3 of tomato mixture. Scatter half of shrimp overtop, then 1/3 of grated cheese. Top with 3 to 5 noodles, remaining ricotta mixture, 1/2 of remaining tomato mixture, remaining shrimp and 1/2 of remaining cheese. Finish with a layer of noodles, remaining tomato mixture and remaining cheese.
  • Bake, uncovered, in centre of oven until sauce is very bubbly around edges, 50 to 60 min. Let stand 10 min before serving.

Nutrition (per serving)

  • Calories
  • 565,
  • Protein
  • 40 g,
  • Fat
  • 25 g,
  • Fibre
  • 2 g,
  • Sodium
  • 878 mg.

We’ve rolled the traditional fish and pasta courses into one: a decadent, shrimp-laden lasagna.


Prepare and bake lasagna. Let cool 30 min. Cover and refrigerate overnight. Remove from fridge. Uncover and leave at room temperature 30 min. Reheat at 350F (180C) for 30 to 40 min. Loosely cover if lasagna starts to get too dark on top.