Ingredients
• 9 no-boil lasagna noodles (or regular, parboiled)
• 12 oz (340g) peeled shrimp, deveined & chopped
• 8 oz (225g) cooked salmon, flaked
• 1 tbsp olive oil
• 3 garlic cloves, minced
• 1 tsp lemon zest + 1 tbsp juice
• 2 cups (480g) whole-milk ricotta
• 1 large egg
• ½ cup grated Parmesan
• 3 cups low-sodium marinara (or tomato-basil sauce)
• 1½ cups shredded mozzarella
• 2 tbsp fresh parsley, chopped
• Salt, pepper, and pinch of red pepper flakes (optional)
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13″ baking dish.
- Sauté shrimp in olive oil over medium heat 2–3 min until pink; add garlic, lemon zest, and juice—cook 30 sec. Cool slightly. Mix with flaked salmon.
- In a bowl, combine ricotta, egg, ¼ cup Parmesan, parsley, salt, pepper, and red pepper flakes (if using).
- Assemble: Spread ½ cup marinara in dish. Layer: 3 noodles → ⅓ ricotta → ½ seafood mix → ¾ cup marinara. Repeat. Top with final noodle layer, remaining marinara, mozzarella, and remaining Parmesan.
- Cover tightly with foil. Bake 25 min. Uncover; bake 15–20 min more until bubbly and golden. Rest 15 min before slicing (essential for clean cuts!).
PREP TIME & NUTRITION (per serving, serves 8):
Prep Time: 25 min | Cook Time: 45 min | Total Time: 1 hr 25 min | Servings: 8 | Calories: 420 | Net Carbs: 38g | Fats: 18g | Protein: 28g