Salmon Lasagna - cooking recipe

Ingredients

1 (15 oz.) container Ricotta cheese
1 1/2 c. grated Jarlsberg cheese
1 (10 oz.) pkg. frozen chopped spinach, thawed and squeezed dry
1 1/4 c. milk, divided
1 egg
1/4 tsp. salt
1/8 tsp. ground nutmeg
1 Tbsp. butter or margarine
2 cloves garlic, minced
2 Tbsp. all-purpose flour
1 (7 1/2 oz.) can red salmon, drained (skin and bones removed)
1/4 c. chopped fresh dill
juice of 1 lemon
8 oz. lasagna noodles, cooked
1/4 c. grated Parmesan cheese
1/4 c. Crisco pure canola oil
1 1/2 lb. peeled and deveined shrimp*
1 Tbsp. jarred minced garlic
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1/2 c. Italian-seasoned bread crumbs
3 Tbsp. chopped fresh parsley
lemon wedges (optional)

Preparation

Heat oven to 475\u00b0. Pour Crisco pure canola oil into a 13 x 9 x 2-inch ovenproof baking dish. Add shrimp and sprinkle with garlic, salt and pepper, then toss with bread crumbs and parsley. Bake at 475\u00b0 for 5 minutes. Turn shrimp gently with a slotted spatula and bake 3 to 5 minutes more or until pink and bread crumbs are brown. Serve immediately with lemon wedges and rice, if desired.