Creamy Tomato Sauce Seafood Lasagna Recipe

Ingredients:

2 and 1/2 cups (700 ml) tomato pasta sauce
1/2 cup (125 mL) table cream 18%
1/3 cup (75 ml) chopped fresh basil
2 cups (500 mL) light Ricotta
1/2 cup (125 mL) grated carrots (about 1 carrot)
2 c. tablespoons (30 ml) chopped fresh dill
1/4 tsp (1 mL) pepper
12 no-boil lasagna noodles
1 to 1/2 lb. (750 g) medium sized shrimp, peeled, deveined and strained
1/2 cup (125 mL) grated Parmesan cheese
1 1/2 cups (375 mL) grated Swiss cheese

Recipe for 6-8 portions

Instructions

1) Preheat oven to 375 °F (190 °C). Grease the lasagna baking dish that you will be using.

2) In a bowl, mix the tomato sauce with the cream and basil. In another bowl, mix the ricotta, grated carrot, dill and pepper.

3) Pour 1/2 cup (125 ml) tomato sauce and cream at the bottom of the baking dish. Place four lasagna noodles over, forming one layer, cut them if needed to fit the dish without the noodles overlapping. Spread half of ricotta-carrot mixture over the noodles, add half the shrimp, one third of the tomato sauce and cream and half the Parmesan.

4) Then place remaining 4 noodles, the other part of the Ricotta mixture, the remaining shrimp, half the remaining creamy tomato sauce and and the rest of the Parmesan. Top with remaining noodles and tomato sauce and cream. Sprinkle the top layer with the grated Swiss cheese.

5) Bake for 40 minutes, covered with foil during the first 25 minutes. Remove the foil and bake for 15 minutes, or until noodles are tender but firm and sauce is bubbly. Let stand 15 min. before serving.