Is sitting down to dinner together something that your family routinely does? I hope so! It’s such a great time to relax together and talk about things that happened during the day. plus it gives parents and children time to focus on each other and simply enjoy each other’s company. Of course, not every family can dine together every night, but hopefully you manage it more often than not.
Having dinner (or as we called it, supper) together was a nearly nightly event for my family. Even though my sisters and I were all going in different directions and both my parents worked, we still found that little pocket of time for dinner together on most nights. It wasn’t always a grand production, but it was always delicious. My mama, like me, never minded taking a shortcut to get dinner on the table. Good quality products are often a blessing in the kitchen when time is short.
And quality products like those produced by Ragu are perfect for family dinners. Ragu offers a huge range of authentic Italian sauces with rich tastes and aromas. And there’s so much more than tomato sauces! For instance, in the Artichoke Spinach and Shrimp Lasagna with Bacon recipe that I’m sharing today, I chose to use Ragu® Light Parmesan Alfredo sauce. Yum. This one will draw your family to the table like moths to a flame! I mean, really, just think of artichoke and spinach dip with shrimp and bacon thrown in for good measure. Wow.
Cook the frozen spinach according to the package directions. Drain the spinach very well removing as much liquid as possible. Set aside until needed for assembly. Bring about 2 quarts of salted water to a boil and add the shrimp. Leave the shrimp in the water for one minute only. Drain and set aside until needed for assembly.
Preheat the oven to 350 degrees.
In a 13” x 9” baking dish, place a small amount of Ragu Light Parmesan Alfredo sauce.
Top with three lasagna sheets.
Make a layer of ingredients in this order: 1/3 of the shrimp, 1/3 of the artichoke hearts, 1/3 of the bacon, 1/3 of the spinach, 1/3 of the pine nuts (sprinkle lightly with salt and pepper), continued below…
1/4 the remaining Alfredo sauce, continued below…
1/4 of the shredded mozzarella, and 1/4 of the Parmesan.
Create two more layers as outlined above.
Top with the remaining 3 sheets of lasagna, Alfredo sauce, mozzarella, and Parmesan cheeses.
Cover with aluminum foil and bake for 30 minutes. Remove the foil and bake for additional 10-12 minutes or until the top begins to brown.
Remove from the oven and allow to cool for 10-15 minutes before serving.
Top individual servings with a drizzle of olive oil, chopped fresh parsley, and additional grated Parmesan cheese.
Enjoy!
Artichoke, Spinach, and Shrimp Lasagna with Bacon
Ingredients
- 10 oz. frozen leaf spinach
- 1 lb. shrimp, peeled and deveined
- 14 oz. can quartered artichoke hearts, well drained
- 16 oz. jar Ragu® Light Parmesan Alfredo sauce
- 12 sheets no-cook, oven ready lasagna
- 6 slices bacon, cooked and crumbled
- 3 tblsp. pine nuts
- 8 oz. shredded mozzarella cheese
- 4 tblsp. grated Parmesan cheese
- Salt and pepper
- Olive oil (for serving)
- Chopped fresh parsley (for serving)
- Additional Parmesan cheese (for serving)
Instructions
- Cook the frozen spinach according to the package directions. Drain the spinach very well removing as much liquid as possible. Set aside until needed for assembly.
- Bring about 2 quarts of salted water to a boil and add the shrimp. Leave the shrimp in the water for one minute only. Drain and set aside until needed for assembly.
- Preheat the oven to 350 degrees.
- In a 13” x 9” baking dish, place a small amount of Ragu Light Parmesan Alfredo sauce. Top with three lasagna sheets. Make a layer of ingredients in this order: 1/3 of the shrimp, 1/3 of the artichoke hearts, 1/3 of the bacon, 1/3 of the spinach, 1/3 of the pine nuts (sprinkle lightly with salt and pepper), 1/4 the remaining Alfredo sauce, 1/4 of the shredded mozzarella, and 1/4 of the Parmesan.
- Create two more layers as outlined above.
- Top with the remaining 3 sheets of lasagna, Alfredo sauce, mozzarella and Parmesan cheeses.
- Cover with aluminum foil and bake for 30 minutes. Remove the foil and bake for additional 10-12 minutes or until the top begins to brown.
- Remove from the oven and allow to cool for 10-15 minutes before serving.
- Top individual servings with a drizzle of olive oil, chopped fresh parsley, and additional grated Parmesan cheese.
Notes
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More non-traditional lasagna recipes you might enjoy from around the internet:
- Butternut Squash and Spinach Lasagna from Julia’s Album
- Cheesy Brussels Sprout Lasagna from How Sweet It Is
- Spinach Zucchini Noodle Lasagna from Inspiralized
- Vegetable Lasagna from Inspired Taste
- White Mushroom Lasagna from The View From Great Island
I don’t get Ragu products where I am but I could make something like this with a cheesy bechamel. I love the pairing of shrimp, bacon, and spinach and putting it all into a white lasagna. Scrumptious!
You most definitely could, Jamie!
Like Jamie, I’m smitten with this pairing. Love the idea of lasagna with a lighter, non-tomato sauce. And using spinach and shrimp together is so tempting. I have a local store that has fresh lasagna noodles – they would be fabulous in this recipe.
Fresh lasagna would be heavenly in this, Laura!
Looks good! Will try doing this! Thanks a lot for sharing this recipe. :)
What a wonderful flavor combination. Those classic pairings are always the best. Love the idea to use Ragu’s sauce as a time saver!
Miss P
When you boil the shrimp are we boiling it from frozen or thawed?
They should be thawed first.
Thank you so much! My family is very excited to try this for my thanksgiving dish!
I hope you and your family enjoy it, John!