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Shrimp & Spinach Rustic Round Lasagna

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.

#TheMcCallumsShamrockPatch #Rustic #Recipe #Shrimp #Spinach #LasagnaI 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
  1. Preheat oven to 375 degrees F
  2. You will need a 10 – 12-inch large springform pan for lasagna.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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)
  8. 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.
  9. To complete top with 6-8 ounces of grated mozzarella cheese, evenly distribute the remainder of spinach.
  10. Top with 3 tomato slices, cover with foil and place on a baking sheet in 375-degree oven for about 45 minutes.
  11. Carefully remove the foil after placing on a heat-safe area after about 10 minutes.
  12. Garnish with 3 slices of shrimp if desired before placing on the table.


Recipe DisclosureThough 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.


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  • Reply
    KC Kahn the Kitchen Chopper
    November 19, 2014 at 9:52 am

    I always have shrimp in the freezer. This lasagna looks like a delish way of using it! Pinned, SU and YUM’d.

  • Reply
    Michelle De La Cerda
    November 19, 2014 at 12:29 am

    Seriously Heidy, this is fantastic. I love it. I can imagine how delicious this is! Gre

    • Reply
      Heidy L. McCallum
      December 1, 2014 at 11:35 pm

      Thank you Michelle—-Shrimp & Spinach Rustic Round Lasagna is a wonderful meal and looks so wonderful too! Thanks for the comments!

  • Reply
    April J Harris (@apriljharris)
    November 18, 2014 at 8:36 pm

    This sounds SO good, Heidy! Love the spinach and shrimp combination and the shape is really unique. What a fantastic lasagna!

  • Reply
    November 18, 2014 at 9:04 am

    This is such a pretty lasagna!

    • Reply
      Heidy L. McCallum
      December 1, 2014 at 11:35 pm

      Thank you Tara, glad you enjoyed Shrimp & Spinach Rustic Round Lasagna

  • Reply
    November 18, 2014 at 8:24 am

    I love the idea of a spring form pan for this! It gives me a lot of new ideas, too!! And your flavor choice is fantastic Heidy! <3 it!!!

  • Reply
    Sophia @ NY Foodgasm
    November 17, 2014 at 11:40 pm

    Mmmmmm this is such a fun twist on the classic lasagna!

  • Reply
    November 17, 2014 at 10:37 pm

    Love the idea of using a springform pan! Now I have to go get one! We love spinach and shrimp together…never tried them in a lasagna though. I imagine it would be a big hit here!

    • Reply
      Heidy L. McCallum
      December 1, 2014 at 11:36 pm

      Thanks Michelle, let me know how your Shrimp & Spinach Rustic Round Lasagna turns out!!

  • Reply
    November 17, 2014 at 10:27 pm

    Awesome picture as always!!! Definitely going to make this sounds delicious!!!

  • Reply
    November 17, 2014 at 9:54 pm

    What a unique and fun twist on the traditional lasagna!

    • Reply
      Heidy L. McCallum
      November 17, 2014 at 10:02 pm

      I have to give credit to Taste of Home for the presentation idea— I must be miles off sometimes because I had never noticed the idea before lol

  • Reply
    Nicole Neverman
    November 17, 2014 at 9:40 pm

    This sounds like the perfect lasagna. I love recipes that deviate from the traditional and this is wonderful. Count me in for some shrimp and spinach! YUM!

    • Reply
      Heidy L. McCallum
      November 17, 2014 at 10:03 pm

      Loved it Nicole, you definitely have to try it too if you like shrimp and spinach!!

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