1In a food processor place shrimp pulse just enough to chop. Don’t overdo it you want some texture to this. Once this is done remove to a bowl.
2Place onion, peppers and celery in the food processor and pulse till you have a fine dice.
3Heat a skillet over medium heat add butter. Once butter is melted add the vegetables and sauté until they are translucent. Add the vegetables to the shrimp and then add salt, pepper, thyme, pepper flakes and oregano. Mix to combine.Now add bread crumbs , egg, green onions and parsley and mix completely.
4Bring a pot of salted water to a boil and add the lasagna noodles. Cook long enough to become soft but not completely cooked. Just enough to handle with out breaking.
5In a 8x8 baking dish spoon just enough alfredo sauce to lightly coat the bottom. Then place a layer of noodles in dish. Spread some of the shrimp mixture over the noodles add enough sauce to just cover the shrimp mixture. Sprinkle with some cheese. Repeat each layer till you have used all the noodles and shrimp. Make sure you save some of the sauce and cheese for the top. Finish with remaining sauce and cheese. Cover baking dish and place in a 300 degree oven for 35 minutes. Uncover and sprinkle with Parmesan cheese