Salmon Lasagna

Ingredients

• 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)