Shrimp Lasagna Fra Diavola

Lasagna for two? Sounds spicy! And the Calabrian chile paste adds a sinfully delicious punch.

Ingredients

Nonstick cooking spray     

1 fresh pasta sheet, each cut into 6 3 1/2-inch rounds  

1 cup marinara sauce  

2 tablespoons Calabrian chile paste  

8 ounces whole milk ricotta 

1 small egg, beaten 

1/2 teaspoon ground oregano 

1/2 teaspoon dried parsley 

1/2 teaspoon salt 

1/4 teaspoon black pepper 

1/2 cup shredded mozzarella 

1/2 cup grated Parmesan 

6 large peeled and deveined shrimp (26/30 per pound), butterflied in half (12 shrimp halves cut lengthwise) 

Torn basil, for garnish  

Instructions

1. Preheat oven to 350F. 

2. Spray two 10-ounce ramekins with nonstick spray. 

3. Combine marinara and Calabrian chili paste.

4. Combine ricotta, egg, oregano, dried parsley, salt, pepper, mozzarella, and half the Parmesan. 

5. Place a tablespoon of sauce in one of the ramekins and spread it in an even layer, followed by a round of fresh pasta.

6. Place 2 more tablespoons of sauce on the pasta, followed by 1/4 of the ricotta mixture and 2 pieces of shrimp, side by side.

7. Top with another round of pasta, and repeat with 2 tablespoons of sauce, 1/4 ricotta mixture, and 2 more shrimp.

8. Top with one more pasta round, followed by 2 more shrimp, and top with 3 tablespoons of sauce.

9. Cover ramekin with aluminum foil and transfer to a baking sheet.

10. Repeat process with the second ramekin and bake for 25 minutes.

11. Remove aluminum foil from the ramekins and top each with 2 tablespoons of Parmesan. Increase oven temperature to 400F. Once preheated, bake for 10 more minutes, until golden and bubbling.  

12. Remove from oven and cool for 15 minutes. Garnish with torn basil and serve. 

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Shrimp Lasagna Fra Diavola

Yield: 2

Author: Dink Cuisine

Prep time: 15 MinCook time: 35 MinInactive time: 15 MinTotal time: 1 H & 5 M

Lasagna for two? Sounds spicy! And the Calabrian chile paste adds a sinfully delicious punch.

Ingredients

• Nonstick cooking spray
• 1 fresh pasta sheet, each cut into 6 3 1/2-inch rounds
• 1 cup marinara sauce
• 2 tablespoons Calabrian chile paste
• 8 ounces whole milk ricotta
• 1 small egg, beaten
• 1/2 teaspoon ground oregano
• 1/2 teaspoon dried parsley
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup shredded mozzarella
• 1/2 cup grated Parmesan
• 6 large peeled and deveined shrimp (26/30 per pound), butterflied in half (12 shrimp halves cut lengthwise)
• Torn basil, for garnish

Instructions

1. Preheat oven to 350F.
2. Spray two 10-ounce ramekins with nonstick spray.
3. Combine marinara and Calabrian chili paste.
4. Combine ricotta, egg, oregano, dried parsley, salt, pepper, mozzarella, and half the Parmesan.
5. Place a tablespoon of sauce in one of the ramekins and spread it in an even layer, followed by a round of fresh pasta.
6. Place 2 more tablespoons of sauce on the pasta, followed by 1/4 of the ricotta mixture and 2 pieces of shrimp, side by side.
7. Top with another round of pasta, and repeat with 2 tablespoons of sauce, 1/4 ricotta mixture, and 2 more shrimp.
8. Top with one more pasta round, followed by 2 more shrimp, and top with 3 tablespoons of sauce.
9. Cover ramekin with aluminum foil and transfer to a baking sheet.
10. Repeat process with the second ramekin and bake for 25 minutes.
11. Remove aluminum foil from the ramekins and top each with 2 tablespoons of Parmesan. Increase oven temperature to 400F. Once preheated, bake for 10 more minutes, until golden and bubbling.
12. Remove from oven and cool for 15 minutes. Garnish with torn basil and serve.

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