Salmon Lasagna

• 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)

1. Heat oven to 475u0b0. 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 475u0b0 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.

ricotta cheese, cheese, milk, egg, salt, ground nutmeg, butter, garlic, flour, red salmon, fresh dill, lemon, lasagna noodles, parmesan cheese, canola oil, shrimp, garlic, salt, freshly ground black pepper, italianseasoned bread crumbs, parsley, lemon wedges

Taken from www.cookbooks.com/Recipe-Details.aspx?id=115598 (may not work)