Shrimp & Spinach Rustic Round Lasagna has a wonderful presentation with an awesome list of Italian ingredients that combine the idea of lasagna noodles, shrimp, fresh or frozen spinach, homemade sauce, all buried in rich creamy Ricotta, Romano cheese, smoked provolone, and mozzarella cheese.
I want to tell you while perusing around at my job the other day, I came across a Taste of Home Magazine laying around in the employee lounge with an extremely interesting “Springform Pan Lasagna” — thought Great Idea! Who is the genius person that originated this idea? I must be miles behind the crowd sometimes — today I noticed tons of recipes on the net using the idea going clear back to 2004 after taking a fast gander.
I love the taste of my Shrimp and Spinach Lasagna and thought it would be more interesting looking if I used the “Springform idea” idea-Hindsight being 20/20 I would have done a few things a little different and have incorporated those tips in the recipe that will follow below so yours will go a little faster and smoother.
Shrimp & Spinach Rustic Round Lasagna
- 16 Lasagna noodles, cooked al dente
- 4 cups homemade or favorite brand of sauce
- 24 ounces of whole milk ricotta cheese
- 4 ounces or 1/2 cup of grated Romano cheese
- 4 ounces smoked provolone shredded
- 1 tablespoon chopped fresh basil
- 1/2 teaspoon dry oregano
- kosher salt
- fresh ground black pepper
- small dash nutmeg
- 1 egg, beaten
- 18 ounces organic frozen spinach, thawed and drained, reserve 1/4
- 1 and 1/2 pounds shrimp, cleaned, deveined, and cooked reserve 3
- 6-8 ounces mozzarella grated
- 3 tomato slices, optional garnish
- olive oil cooking spray
- Preheat oven to 375 degrees F
- You will need a 10 – 12-inch large springform pan for lasagna.
- Cook the lasagna noodles until al dente –follow instructions on your brand. Rinse cooked noodles in cold water, add a touch of olive oil if desired to hinder sticking after draining and reserve.
- Meanwhile, in a large glass mixing bowl thoroughly combine 24 ounces whole milk ricotta cheese, 4 ounces grated Romano cheese, 4 ounces of grated smoked provolone, 1 tablespoon of chopped fresh basil, 1/2 teaspoon dry oregano, kosher salt, ground black pepper, and a small dash of nutmeg with 1 beaten egg.
- Roughly chop 1 and 1/2 pounds (Reserve 3 for garnish if desired) of cleaned, deveined, and already cooked shrimp — frozen already cooked and thawed shrimp can be used if short on time. Add roughly chopped shrimp to above cheese mixture.
- Be sure all water is drained of organic frozen spinach by wringing in a clean towel and combine 3/4 of with above cheese mixture.
- Place a large sheet of wax paper down on the counter and lay 4 Lasagna noodles side by side, using springform bottom and a sharp knife or kitchen shears cut noodles to fit pan (4 times)
- Spray large Springform pan with olive oil cooking spray, add a ladle of either homemade sauce or favorite brand name sauce in the bottom then place 4 pre-cut noodles down in pan add 1/3 of ricotta cheese mixture containing spinach and chopped shrimp to noodles and distribute as evenly as possible. Ladle a little more sauce and start another layer follow exact directions. There will be 4 layers –Be to remember to serve a little sauce for the top noodle layer.
- To complete top with 6-8 ounces of grated mozzarella cheese, evenly distribute the remainder of spinach.
- Top with 3 tomato slices, cover with foil and place on a baking sheet in 375-degree oven for about 45 minutes.
- Carefully remove the foil after placing on a heat-safe area after about 10 minutes.
- Garnish with 3 slices of shrimp if desired before placing on the table.
Recipe Disclosure: Though this recipe is one of my own creations and solely belongs to The McCallum’s Shamrock Patch Blog, the idea for the “Springform Pan” presentation comes via The Taste of Home Magazine.