Shrimp And Four Cheese Lasagna


  • 2 pounds fresh shrimp, peeled, deveined, tails removed
  • 8-10 lasagna sheets, cooked and cooled
  • 1 cup ricotta cheese
  • 1 cup grated Parmesan, divided
  • 3 cups mozzarella cheese, shredded
  • 1 cup fontina cheese, grated
  • 1 large egg
  • ½ tablespoon lemon zest
  • 1 tablespoon lemon juice
  • ½ cup fresh parsley, chopped
  • 1 teaspoon kosher salt
  • ½ teaspoon pepper
  • 2 tablespoons olive oil


  1. Preheat oven to 450°F. Generously grease a 2-quart baking dish with cooking spray.
  2. Mix egg, ricotta, ¼ cup parmesan, lemon zest, salt, and pepper in a medium bowl. Fold in ½ cup mozzarella and 1 cup fontina cheese.
  3. Place a layer of cooked lasagna sheets into prepared baking dish. Spread 1/2 of the cheese mixture over top. Repeat with the second layer of lasagna and 1/2 of the cheese. Finish with a third layer of lasagna.
  4. Top with 1 cup of mozzarella cheese and remaining parmesan cheese. Cover with foil and bake for 18-20 minutes.
  5. Remove from oven. Toss shrimp in lemon juice then scatter over the top of lasagna. Top with remaining mozzarella cheese, chopped fresh parsley, and 2 tablespoons olive oil.
  6. Bake for 6-8 minutes or until shrimp are fully cooked and cheese has melted.
  7. Remove lasagna from oven to cool and set, 5-7 minutes, before serving. Enjoy!

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