Instructions: Seafood Alternatives: rock shrimp, crawfish meat Bring 4 quarts of salted water to a boil in a large pan over high heat. Add the lasagna noodles and boil until tender, about 10 minutes. Drain, rinse with cold water and drain again. Lay the noodles on paper towels and set aside.

Heat the olive oil in a large saucepan over medium-high heat. Add the onion and garlic and saute until tender, about 6 minutes. Add the drained tomatoes, basil and oregano with a pinch of salt and pepper. Reduce the heat to low and simmer until slightly thickened, about 15 minutes. Taste the sauce for seasoning, adding more salt and pepper to taste.

In a medium bowl, stir together the ricotta, mozzarella, egg whites and parsley. Preheat the oven to 350 degrees.

To assemble the lasagna, place one third of the pasta in a 9- by 13-inch baking pan. Layer with half of the cheese mixture and one third of the tomato sauce. Scatter half of the chopped shrimp over. Repeat with the same layers of pasta, cheese, tomato sauce and shrimp. Top with a final layer of pasta and spread with the remaining tomato sauce. Sprinkle with Parmesan cheese and cover the dish with foil. (The lasagna can be refrigerated for up to 24 hours. Add cooking time if the lasagna is cold.)

Bake the lasagna for 25 minutes. Remove the foil and continue baking until bubbly, about 25 minutes longer. Let stand 10 minutes before serving.

This recipe yields 6 servings.

Comments: A rich, flavorful dish with lots of shrimp, this takes a little time to put together, but the results are well worth the effort.

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