Creamy Garlic Shrimp Lasagna - cooking recipe

Ingredients

9 ounces no-boil lasagna noodles, 6 sheets
Shrimp Mixture
1/8 cup olive oil
1 onion, diced
1 bulb of garlic, minced (10 cloves)
1 -2 chipotle chile in adobo, minced
1/2 cup white wine
1 tablespoon dried oregano
15 ounces tomatoes, diced
1 1/2 lbs raw shrimp, peeled
Cream sauce
2 tablespoons butter
3 tablespoons flour
3 cups heavy cream or 3 cups milk
nutmeg (I used 1/2 nutmeg)
6 -10 leaves fresh basil (2 tablespoons minced)
Cheese mixture
3 tablespoons parmesan cheese, grated
15 ounces ricotta cheese
1 lb pre-shredded mozzarella cheese
1 egg
1 tablespoon dried parsley
1/2 teaspoon black pepper
Topping
1 cup pre-shredded mozzarella cheese

Preparation

Preheat oven to 350 degrees.
Heat oil in a large pan, add onions and cook for 5 minutes, add garlic and chipotles cook for 2 minutes.
Add wine to onions and deglaze pan, reduce to till almost no liquid remains. Add oregano and tomatoes cook for 5 minutes then add shrimp and just toss to coat ingredients. Remove from heat and set aside.
Meanwhile melt butter in a microwave oven add flour and mix till smooth. Add the cream and microwave for 4 -5 minutes, whisking every minute till thick.
Add nutmeg to cream sauce. Mix in Parmesan and set aside.
Mix together ricotta, mozzarella, egg and parsley, and black pepper set aside.
Lightly oil a 9x13 pan.
Place 2 sheet noodles on dish top with 1/3 cheese mixture then 1/3 shrimp mixture and then 1/3 cream mixture. Repeat 2 more times ending with cream.
Top with shredded cheese and bake for 30 minutes.