1. In medium sized bowl, combine undrained salmon and pepper relish; set aside.
2. Make slits in bags of spinach; place in 8 cup glass measuring cup; cook according to package microwave directions for 7 minutes or warmed. Remove spinach from packages, stir in ricotta cheese and egg; set aside.
3. In a bowl, combine drained shrimp and chunky salsa; set aside.
4. Spread half of shrimp sauce over the bottom of 9x13-inch glass dish. Place 3 noodles over sauce; spread half spinach ricotta over sauce; top with half of peppered salmon, then 1/3 cup shredded cheese. Repeat layers using 3 noodles, remaining spinach ricotta cheese, peppered salmon, and 1/3 shredded cheese; place 3 remaining noodles over top; spread with remaining shrimp sauce; sprinkle remaining shredded cheese over the top. Cover dish with microwave safe plastic wrap. Cook on high power in microwave oven for 15 minutes or lasagna is hot; turn dish once during cooking. Let stand about 5 minutes before cutting.
Serves: 12 slices