Artichoke, Spinach, and Shrimp Lasagna with Bacon

Artichoke, Spinach, and Shrimp Lasagna with Bacon – A non-traditional lasagna featuring artichoke hearts, spinach, shrimp, bacon, and purchased Alfredo sauce.

Is sitting down to dinner together something that your family routinely does? I hope so! It’s such a great time to relax together and talk about things that happened during the day. plus it gives parents and children time to focus on each other and simply enjoy each other’s company. Of course, not every family can dine together every night, but hopefully, you manage it more often than not.

Having dinner (or as we called it, supper) together was a nearly nightly event for my family. Even though my sisters and I were all going in different directions and both my parents worked, we still found that little pocket of time for dinner together on most nights. It wasn’t always a grand production, but it was always delicious. My mama, like me, never minded taking a shortcut to get dinner on the table. Good quality products are often a blessing in the kitchen when time is short.

For instance, in the Artichoke Spinach and Shrimp Lasagna with Bacon recipe that I’m sharing today, I chose to use a purchased Alfredo sauce. Yum. This one will draw your family to the table like moths to a flame! I mean, really, just think of artichoke and spinach dip with shrimp and bacon thrown in for good measure. Wow.

How to Make Artichoke Spinach and Shrimp Lasagna with Bacon

Cook the frozen spinach according to the package directions. Drain the spinach very well removing as much liquid as possible. Set aside until needed for assembly. Bring about 2 quarts of salted water to a boil and add the shrimp. Leave the shrimp in the water for one minute only. Drain and set aside until needed for assembly.

Preheat the oven to 350 degrees.

In a 13” x 9” baking dish, place a small amount of the Alfredo sauce. I used the Ragu Light Parmesan Alfredo sauce for this recipe.

Top with three lasagna sheets. Use the ones that don’t need to be cooked beforehand.

Make a layer of ingredients in this order: 1/3 of the shrimp, 1/3 of the artichoke hearts, 1/3 of the bacon, 1/3 of the spinach, 1/3 of the pine nuts (sprinkle lightly with salt and pepper), continued below…

1/4 the remaining Alfredo sauce, continued below…

1/4 of the shredded mozzarella, and 1/4 of the Parmesan.

Create two more layers as outlined above.

Top with the remaining 3 sheets of lasagna, Alfredo sauce, mozzarella, and Parmesan cheeses.

Cover with aluminum foil and bake for 30 minutes. Remove the foil and bake for additional 10-12 minutes or until the top begins to brown.

Remove from the oven and allow to cool for 10-15 minutes before serving.

Top individual servings with a drizzle of olive oil, chopped fresh parsley, and additional grated Parmesan cheese.

Enjoy!

More Pasta Recipes on Lana’s Cooking:

• Bow Tie Pasta Salad with Tomatoes and Grapes
• Bacon, Lettuce and Tomato (BLT) Pasta
• Pasta with Sausage and Leeks
• Lasagna

More Questions? I’m happy to help!

If you have more questions about the recipe, or if you’ve made it and would like to leave a comment, scroll down to leave your thoughts, questions, and/or rating!

Thanks so much for stopping by!

Artichoke, Spinach, and Shrimp Lasagna with Bacon

A non-traditional lasagna featuring artichoke hearts, spinach, shrimp, bacon, and Ragu Light Parmesan Alfredo sauce.

5 from 2 votes

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Course: Pasta

Cuisine: American

Prep Time: 20 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 1 hour hour

Servings: 6 servings

Calories: 911kcal

Author: Lana Stuart

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Ingredients

• ▢ 10 oz. frozen leaf spinach
• ▢ 1 lb. shrimp peeled and deveined
• ▢ 14 oz. can quartered artichoke hearts well drained
• ▢ 16 oz. jar Alfredo sauce recommended: Ragu® Light Parmesan Alfredo sauce
• ▢ 12 sheets no-cook oven ready lasagna
• ▢ 6 slices bacon cooked and crumbled
• ▢ 3 tblsp. pine nuts
• ▢ 8 oz. shredded mozzarella cheese
• ▢ 4 tblsp. grated Parmesan cheese
• ▢ Salt and pepper
• ▢ Olive oil for serving
• ▢ Chopped fresh parsley for serving
• ▢ Additional Parmesan cheese for serving

Instructions

• Cook the frozen spinach according to the package directions. Drain the spinach very well removing as much liquid as possible. Set aside until needed for assembly.
• Bring about 2 quarts of salted water to a boil and add the shrimp. Leave the shrimp in the water for one minute only. Drain and set aside until needed for assembly.
• Preheat the oven to 350 degrees.
• In a 13” x 9” baking dish, place a small amount of Ragu Light Parmesan Alfredo sauce. Top with three lasagna sheets. Make a layer of ingredients in this order: 1/3 of the shrimp, 1/3 of the artichoke hearts, 1/3 of the bacon, 1/3 of the spinach, 1/3 of the pine nuts (sprinkle lightly with salt and pepper), 1/4 the remaining Alfredo sauce, 1/4 of the shredded mozzarella, and 1/4 of the Parmesan.
• Create two more layers as outlined above.
• Top with the remaining 3 sheets of lasagna, Alfredo sauce, mozzarella and Parmesan cheeses.
• Cover with aluminum foil and bake for 30 minutes. Remove the foil and bake for additional 10-12 minutes or until the top begins to brown.
• Remove from the oven and allow to cool for 10-15 minutes before serving.
• Top individual servings with a drizzle of olive oil, chopped fresh parsley, and additional grated Parmesan cheese.

Notes

Nutrition Information

Serving 1 | Calories 911kcal | Carbohydrates 29g | Protein 54g | Fat 66g | Saturated Fat 31g | Polyunsaturated Fat 28g | Trans Fat 2g | Cholesterol 327mg | Sodium 2547mg | Fiber 7g | Sugar 6g

Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.

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