INGREDIENTS
2 pounds fresh shrimp, peeled, deveined, tails removed
8-10 lasagna sheets, cooked and cooled
1 cup ricotta cheese
1 cup grated Parmesan, divided
3 cups mozzarella cheese, shredded
1 cup fontina cheese, grated
1 large egg
½ tablespoon lemon zest
1 tablespoon lemon juice
½ cup fresh parsley, chopped
1 teaspoon kosher salt
½ teaspoon pepper
2 tablespoons olive oil
PREPARATION
Preheat oven to 450°F. Generously grease a 2-quart baking dish with cooking spray.
Mix egg, ricotta, ¼ cup parmesan, lemon zest, salt, and pepper in a medium bowl. Fold in ½ cup mozzarella and 1 cup fontina cheese.
Place a layer of cooked lasagna sheets into prepared baking dish. Spread 1/2 of the cheese mixture over top. Repeat with the second layer of lasagna and 1/2 of the cheese. Finish with a third layer of lasagna.
Top with 1 cup of mozzarella cheese and remaining parmesan cheese. Cover with foil and bake for 18-20 minutes.
Remove from oven. Toss shrimp in lemon juice then scatter over the top of lasagna. Top with remaining mozzarella cheese, chopped fresh parsley, and 2 tablespoons olive oil.
Bake for 6-8 minutes or until shrimp are fully cooked and cheese has melted.
Remove lasagna from oven to cool and set, 5-7 minutes, before serving. Enjoy!