A delightful twist on the classic lasagna, featuring succulent shrimp and aromatic herbs for a creamy and flavorful dish.
Preheat your oven to 350°F (175°C).
Ensure the oven is fully preheated for even cooking.
If using frozen shrimp, thaw them under cold running water, then pat dry and remove the tails.
Dry shrimp thoroughly to avoid excess moisture in the dish.
In a bowl, mix the pasta sauce with the heavy cream, basil, and oregano. Adjust seasoning to taste.
Taste the sauce and adjust the herbs to your preference.
In another bowl, combine the ricotta cheese with the dill weed.
Mix until the dill is evenly distributed in the ricotta.
Spread a thin layer of the sauce mixture in the bottom of a 9x13 baking dish. Place a layer of lasagna noodles on top.
Ensure the noodles are evenly spaced and not overlapping.
Spread half of the ricotta mixture over the noodles, followed by half of the shrimp, and then a layer of the shredded mozzarella and grated parmesan.
Distribute the ingredients evenly for consistent layers.
Repeat the layers with sauce, noodles, ricotta mixture, shrimp, and cheeses. Finish with a top layer of noodles, the remaining sauce, and a generous sprinkle of cheese.
Press down gently to compact the layers and ensure even cooking.
Bake uncovered in the preheated oven for about 1 hour, or until the sauce is bubbly and the cheese is golden brown.
Cover loosely with foil if the top browns too quickly.
Let the lasagna rest for 10 minutes before slicing and serving.
Resting allows the layers to set for easier slicing.
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