Artichoke, Spinach, and Shrimp Lasagna with Bacon

Name: Artichoke, Spinach, and Shrimp Lasagna with Bacon
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6 servings
Ingredients: 10 ounces Frozen leaf spinach; 1 pound Shrimp; 14 ounces can quartered artichoke hearts; 16 ounces jar Alfredo Sauce; 12 sheets no-cook oven ready lasagna; 6 slices Bacon; 3 tablespoons pine nuts; 8 ounces shredded Mozzarella cheese; 4 tablespoons grated Parmesan cheese; salt and pepper; olive oil; chopped fresh parsley; additional Parmesan cheese

User Reviews

5.0

3 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr
Servings
6 servings
Calories
911 kcal
Course
Main Course
Cuisine
American

Artichoke, Spinach, and Shrimp Lasagna with Bacon

Iris Warren

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A non-traditional lasagna featuring artichoke hearts, spinach, shrimp, bacon, and Ragu Light Parmesan Alfredo sauce.

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Ingredients

Servings

10 ounces Frozen leaf spinach
1 pound Shrimp peeled and deveined
14 ounces can quartered artichoke hearts well drained
16 ounces jar Alfredo Sauce recommended: Ragu® Light Parmesan Alfredo sauce
12 sheets no-cook oven ready lasagna
6 slices Bacon cooked and crumbled
3 tablespoons pine nuts
8 ounces shredded Mozzarella cheese
4 tablespoons grated Parmesan cheese
salt and pepper
olive oil for serving
chopped fresh parsley for serving
additional Parmesan cheese for serving

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Instructions

Cook the frozen spinach according to the package directions. Drain the spinach very well removing as much liquid as possible. Set aside until needed for assembly.
Bring about 2 quarts of salted water to a boil and add the shrimp. Leave the shrimp in the water for one minute only. Drain and set aside until needed for assembly.
Preheat the oven to 350 degrees.
In a 13” x 9” baking dish, place a small amount of Ragu Light Parmesan Alfredo sauce. Top with three lasagna sheets. Make a layer of ingredients in this order: 1/3 of the shrimp, 1/3 of the artichoke hearts, 1/3 of the bacon, 1/3 of the spinach, 1/3 of the pine nuts (sprinkle lightly with salt and pepper), 1/4 the remaining Alfredo sauce, 1/4 of the shredded mozzarella, and 1/4 of the Parmesan.
Create two more layers as outlined above.
Top with the remaining 3 sheets of lasagna, Alfredo sauce, mozzarella and Parmesan cheeses.
Cover with aluminum foil and bake for 30 minutes. Remove the foil and bake for additional 10-12 minutes or until the top begins to brown.
Remove from the oven and allow to cool for 10-15 minutes before serving.
Top individual servings with a drizzle of olive oil, chopped fresh parsley, and additional grated Parmesan cheese.

Notes

Nutrition Information

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Serving 1 Calories 911kcal (46%) Carbohydrates 29g (10%) Protein 54g (108%) Fat 66g (102%) Saturated Fat 31g (155%) Polyunsaturated Fat 28g Trans Fat 2g Cholesterol 327mg (109%) Sodium 2547mg (106%) Fiber 7g (28%) Sugar 6g (12%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 911 kcal

% Daily Value*

Serving	1
Calories	911kcal	46%
Carbohydrates	29g	10%
Protein	54g	108%
Fat	66g	102%
Saturated Fat	31g	155%
Polyunsaturated Fat	28g	165%
Trans Fat	2g	100%
Cholesterol	327mg	109%
Sodium	2547mg	106%
Fiber	7g	28%
Sugar	6g	12%