Shrimp Lasagna

(Agador from “The Birdcage” came to mind,

“I don’t know! I made it up! I made it up!”)

It has been a long time since I posted any kitchen experiments. Although I planned shrimp ravioli, my zucchini was not large enough to make ravioli noodles. Therefore, I improvised, and ravioli became lasagna.

This is a completely thrown together recipe.

This is how I made it:

Layer 1 – raw zucchini, thinly sliced to make the lasagna noodles (I used the setting on my hand-held cheese grater.)

Layer 2 – 2 small containers of ricotta cheese, shrimp, and fresh spinach (I did not measure anything. The cheese was left over from another meal, and I just tore up fresh spinach leaves until I was happy with the amount.)

Layer 3 – tomato sauce

Layer 4 – shredded parmesan cheese (I like it much better than the mozzarella.)

I cooked it at 350 degrees Fahrenheit for approximately 45 minutes. As the last picture shows, the lasagna was very runny, and we ate it with spoons instead of forks. Garlic bread would be wonderful with this. I did not make any because I am trying to cut down on carbs a bit – not completely, but a little.

Anyway, this was delicious! Everyone loved it, and the kids did not even complain about the spinach or zucchini. To be honest, I am not sure they even knew the noodles were zucchini. I love sneaking healthy meals into their diet.