Ingredients

The following ingredients have 6 Servings
  • 10 oz. frozen leaf spinach
  • 1 lb. shrimp (peeled and deveined)
  • 14 oz. can quartered artichoke hearts (well drained)
  • 16 oz. jar Alfredo sauce (recommended: Ragu® Light Parmesan Alfredo sauce)
  • 12 sheets no-cook (oven ready lasagna)
  • 6 slices bacon (cooked and crumbled)
  • 3 tblsp. pine nuts
  • 8 oz. shredded mozzarella cheese
  • 4 tblsp. grated Parmesan cheese
  • Salt and pepper
  • Olive oil (for serving)
  • Chopped fresh parsley (for serving)
  • Additional Parmesan cheese (for serving)

Instruction

  • 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.