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1
Heat oven to 350. Place shrimp in a strainer and rince under cold water if you are using frozen shrimp. Pat dry and remove the tails.
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2
In a bowl stir the pasta sauce with the cream, basil and oregano. Taste and add more seasonings if needed.
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3
Stir ricotta with dill in a small bowl.
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4
Grate cheeses then stir together.
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5
Spread about 1/2 cup of sauce in the bottom of a 9 x 13 pan, top with 3-5 lasagna noodles,try not to overlap them.
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6
Spread 1/2 of the ricitta mixture.
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7
Cover with 1/2 of the tomatae sauce.
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8
Scatter 1/2 of the shrimp on top .
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9
Then comes 1/2 of the cheese over the shrimp.
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10
Put more noodles , then layer again .Ending whith a layer of noodles , the rest of the sauce and then topped with cheese.
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11
Baked uncovered in the centre of the onen until sauce is bubbly. Takes about 1 hour and let stand for 10 minute before serving.
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12
When you have finished your meal -- run around the block.
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13
This can be made a head just bake it for 30 minutes. Let cool ,.
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14
cover and refridgate overnight.
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15
Remove from fridge, uncover and let it come to room temperature 30 minute Reheat at 350 for 30-40 minute Cover loosely if it gets too brown around the edges.
