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1 lb. Red Snapper fillets (Poached and drained)
½ lb. 16/20 Cooked Shrimp (cooked, peeled & deveined)
8 oz. Lasagna noodles
1 ½ cups Italian/Spaghetti Sauce
15 oz. Low Fat Ricotta Cheese
2 Tbs. Grated Parmesan Cheese
Cook lasagna noodles according to package directions. Line bottom of a shallow 2-qt. oblong well greased baking dish with 1/3 of noodles. Carefully place Red Snapper over noodles; cover with 1/3 of sauce and half of ricotta cheese. Add another layer of lasagna noodles. Place cooked shrimp over noodles and spread an additional 1/3 of sauce. Top with remaining ricotta cheese. Add another layer of noodles. Spread remaining sauce over noodles. Sprinkle with Parmesan cheese. Bake at 400 degree F. for 10-15 minutes or until heated thoroughly
To Poach: Bring small amount of water in frying pan to a boiling point. Reduce heat and place fillets in single layer in frying pan. Simmer until fish flakes easily with a fork, taking care to retain shape of fillets.
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