Pacific Shrimp & Ricotta Lasagna

Ingredients

• 9-12 oven-ready lasagna noodles
• 1 TBS olive oil
• 1 lb large shrimp, peeled, deveined, tails off, roughly chopped
• 3 cloves garlic, minced
• 1/2 cup finely diced shallot
• 5 oz fresh spinach, roughly chopped
• 15 oz whole milk ricotta cheese
• 1/2 cup grated Parmesan cheese, plus extra for topping
• 1 large egg
• 2 TBS fresh lemon juice
• 3 TBS Salted Perfection South Beach Select Blend
• 1 cup heavy cream
• 2 cups shredded mozzarella cheese
• 1/4 cup fresh dill, chopped, for garnish

Instructions

1. Preheat your oven to 375°F (190°C). Grab a 9x13 inch baking dish, 'cause we're buildin' a masterpiece.
2. In a large skillet, heat the olive oil over medium heat. Toss in the minced garlic and diced shallot, cook until softened and fragrant, about 2-3 minutes. Don't let it burn, capiche?
3. Add the chopped shrimp to the skillet. Season with 1 TBS of Salted Perfection South Beach Select Blend. Cook for 2-3 minutes, just until the shrimp starts to turn pink. Stir in the chopped spinach and cook until wilted, about 1-2 minutes. Remove from heat and set aside.
4. In a large bowl, combine the ricotta cheese, 1/2 cup grated Parmesan, the egg, fresh lemon juice, and the remaining 2 TBS of Salted Perfection South Beach Select Blend. Mix well until everything is smooth and incorporated. This is your flavor bomb, so make it good!
5. Pour the heavy cream into the bottom of your prepared 9x13 inch baking dish, spreading it evenly. This helps prevent sticking and adds moisture. Place a single layer of lasagna noodles over the cream.
6. Spread about a third of the ricotta mixture over the noodles. Follow with half of the shrimp and spinach mixture, then sprinkle with about a third of the shredded mozzarella.
7. Repeat the layering: noodles, another third of the ricotta, the remaining shrimp and spinach, and another third of the mozzarella.
8. Finish with a final layer of noodles, the last of the ricotta mixture, and top generously with the remaining mozzarella and a sprinkle of extra Parmesan cheese.
9. Cover the baking dish loosely with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden brown. Let it rest for 10-15 minutes before slicing – this is crucial for neat slices, trust me.
10. Garnish with fresh chopped dill before serving. This isn't just a meal, it's an experience!
11. Visit www.saltedperfection.com and leave a Five Star review. DUNZO!