firecracker shrimp lasagna

How To Make firecracker shrimp lasagna

• Step 1
  Bring a large pot of lightly salted water to a boil. Cook the lasagna noodles in the boiling water for 8 to 10 minutes. Drain the noodles and rinse with cold water.
• Step 2
  Heat the olive oil and margarine in a large skillet over medium heat. Add the diced red bell pepper and sliced vidalia onion. Saute for 8 minutes until tender. Stir in ranch seasoning and 2 Tbsp Parmesan cheese. Remove from the heat and set aside.
• Step 3
  In a medium bowl, combine the ricotta cheese, egg whites, cream cheese and remaining Parmesan cheese. Whisk together until blended. Set aside.
• Step 4
  Preheat the oven to 375 degrees F. Coat a 9x13-inch baking dish with cooking spray.
• Step 5
  In a medium saucepan, heat the canola oil over medium-low heat. Add the shrimp, season with Old Bay seasoning and saute for 5 minutes or until golden brown. Remove from heat.
• Step 6
  In a large bowl, combine the honey mustard, Italian salad dressing, Sriracha, ground ginger, brown sugar and red pepper flakes; whisk together until blended.
• Step 7
  Transfer the cooked shrimps into the sauce mixture and mix together. Set aside.
• Step 8
  To assemble, top with 3 cooked lasagna noodles in the bottom of the prepared baking dish. Spoon half the firecracker shrimps over the lasagna noodles. Add half the sauteed bell pepper mixture onto the shrimp. Spread half the ricotta mixture on top.
• Step 9
  Repeat the layers. Top with shredded colby jack cheese. Cover with aluminum foil.
• Step 10
  Bake in preheated oven for 25 minutes. Remove the foil and bake an additional 25 minutes. Cool for 15 minutes before serving.
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