FLORENTINE SHRIMP LASAGNA

FLORENTINE SHRIMP LASAGNA image

Yield 8 servings

Number Of Ingredients 9

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1 (10-oz.) package chopped frozen spinach, thawed and squeezed dry
1 (8-oz.) container low-fat ricotta cheese
1/2 (8-oz.) package grated Italian 3-cheese blend, divided
1/4 cup chopped fresh basil
1 egg, beaten
2 (3.53-oz.) pouches Chicken of the Sea® Premium Shrimp Pouch
1 (8-oz.) container refrigerated roasted garlic Alfredo sauce
1/4 cup pesto sauce
8 lasagna noodles, cooked according to package directions

Steps:

Preheat oven to 350 degrees F. In a medium bowl combine, spinach, ricotta cheese, 3/4 cup cheese blend, basil and egg. Fold in one pouch of Chicken of the Sea® Shrimp; set aside spinach mixture. In saucepan, combine Alfredo sauce and pesto sauce; add remaining shrimp. Pour 1/3 of the sauce into a greased 11x7x2-inch baking dish; set aside. Spread filling over each noodle. Roll into a wheel and place in baking dish. Bake covered, for 25 minutes. Just before serving, heat sauce until hot. Pour over shells. Sprinkle with more basil if desired.