1. Heat oven to 375 F.
2. Empty spaghetti sauce into pan; simmer for 10 minutes until thickened and reduced to about 3 cups; stir in shrimp.
3. Combine ricotta cheese, Parmesan cheese, parsley and pepper in a small bowl.
4. To assemble lasagna, place half of the cooked noodles in an 8-by-8-inch casserole dish. Top with half the seafood mixture. Drop half of the ricotta mixture by small teaspoons on top. Sprinkle with half of the mozzarella cheese. Repeat layers.
5. Bake in a 375 F oven for 35 minutes or until bubbly. Let stand 10 minutes before cutting.
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|Serving Size: 1 Serving (344g)|
|Recipe Makes: 6|
|Calories from Fat: 117 (27%)|
|Amt Per Serving||% DV|
|Total Fat 13g||17 %|
|Saturated Fat 6.1g||30 %|
|Monounsaturated Fat 3.3g|
|Polyunsanturated Fat 2.6g|
|Cholesterol 320.8mg||99 %|
|Sodium 1141.8mg||39 %|
|Potassium 763.3mg||20 %|
|Total Carbohydrate 30.3g||9 %|
|Dietary Fiber 3.4g||14 %|
|Sugars, other 26.9g|
|Protein 45.1g||64 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 429
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