3 cups raw, shelled shrimp cut in halves or thirds
1 16 ounce box lasagna
1 tablespoon olive oil
2 cups onion, chopped
3 tablespoons margarine
2 cups Marsala wine
4 1/2 cups spaghetti sauce
2 lbs ricotta cheese (soften to room temperature)
4 ½ cups shredded mozzarella cheese
Parmesan cheese to grate when serving
Cook lasagna according to package directions.
You will only need 9 strips but cook them all since some tear.
Add oil before draining to help from sticking.
Meanwhile heat a skillet to medium-high.
Cook onions in margarine until soft.
Stir in sherry or wine and reduce, stirring, until wine is thickened.
Cut off and remove from heat.
In a separate bowl mix the shrimp with 3 cups of spaghetti sauce.
Reserve 1 1/2 cups of spaghetti sauce.
Spread 1/2 cup of the reserved spaghetti sauce in a 9"x13" pan.
Place 3 lasagna strips lengthwise in the pan.
Spread 1/2 of the ricotta cheese on top of the strips.
Top this layer with half of the onion mix from the skillet.
Top this with half of the shrimp-spaghetti sauce mixture.
Top this with 1 1/2 cups of the mozzarella.
Repeat the previous 5 steps.
Top with the last 3 lasagna strips.
Top with the remaining 1 cup of reserved spaghetti sauce.
Top with the remaining mozzarella.
Cover with foil.
Bake at 375 degrees for 40 minutes.
Remove foil and bake a few minutes more for a bubbly, browned top.
Serve with Parmesan cheese.