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Nutrition Facts
Serving Size 271 g
(Approx. 12 Servings)
Amount Per Serving
Calories 590 Calories From Fat 290
% Daily Value*
Total Fat 32 g 49%
Saturated Fat 9 g 45%
Trans Fat 0.0 g
Cholesterol 105 mg 35%
Sodium 1000 mg 42%
Total Carbohydrate 50 g 17%
Dietary Fiber 5 g 20%
Sugars 4 g
Protein 24 g
Vitamin A 50% Iron 10%
Vitamin C 35% Calcium 30%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Shrimp & Spinach Lasagna
Prep Time
15 minutes
Cook Time
45 minutes
Total Time
1 hour
Serves
12  People

Ingredients

Recipe makes 12 Servings

2 cup(s) white onion, small diced
1 1/2 Tbsp fresh garlic, minced
1/2 cup(s) olive oil
1 1/2 cup(s) pine nuts
1 cup(s) dried cranberries
1 Lb Argentinian shrimp, peeled, deveined and chopped
2 Tbsp Adams Reserve White Wine Garlic Seasoning
6 Oz baby spinach
15 fl oz ricotta cheese
1 Lb lasagna noodles, prepare pasta according to package instructions
24 fl oz H-E-B Tomato Garlic Marinara
1 1/2 cup(s) shredded Pecorino Romano
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Instructions

1
In a large skillet, over medium heat sauté onions and garlic with olive oil 3 minutes. Add pine nuts and cranberries, stir and cook another 1 minute. Add shrimp and white wine garlic seasoning and continue cooking 3 to 4 more minutes. Set aside.
2
Using a large mixing bowl, mix spinach and ricotta cheese.
3
Assemble lasagna in a 9x13-inch baking dish. Start with about 1/2 cup of tomato sauce on the bottom of baking dish. Lay 3 lasagna noodles and top with 1/3 shrimp mixture and 1/3 spinach ricotta mixture. Repeat steps 2 more times.
4
Top with shredded cheese and bake 30 to 35 minutes at 350°F or until cheese is bubbly. Enjoy!!!

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