Shrimp Lasagna Rolls

February 19, 2009 at 4:57 pm 1 comment

I thought a long time about making these. I saw the recipe, was intrigued, and then decided not to make them. Then, one day I got to thinking. I like several other pasta recipes with seafood in them so why was I discriminating against this one? Well, I finally made them and really enjoyed them! I just love lasagna rolls — perfectly portioned pieces of lasagna. If you think you might like these give them a try! You will not be disappointed.

shrimp-lasagna-rolls

Shrimp Lasagna Rolls
Ingredients
12 lasagna noodles
3 Tbsp olive oil
1 pound large shrimp, peeled and deveined
Salt and freshly ground black pepper
3 cloves garlic, chopped
2 (15 oz) containers ricotta
1/2 Cup freshly grated Parmesan cheese
2 eggs, lightly beaten
1/4 Cup chopped fresh basil
1/4 tspfreshly grated nutmeg
3 Cups marinara sauce, store-bought or homemade
1 1/2 Cups grated mozzarella cheese

Directions
Preheat the oven to 350 degrees F. Bring a large pot of salted water to a boil over high heat. Add the pasta and partially cook until tender, but still first to the bite, about 8 minutes. Drain.

Meanwhile, heat the oil in a large skillet over medium heat. Season the shrimp with salt and pepper. Add the shrimp and garlic to the pan and saute until shrimp are cooked, about 4 minutes, stirring often. Remove from heat and let cool. Coarsely chop the shrimp and place in a bowl with 2 cups ricotta cheese, parmesan cheese, eggs, bails, 3/4 tsp salt, 1/4 tsp pepper, and nutmeg. Stir to combine. In another bowl, combine the marinara sauce with remaining 1 cup ricotta and stir to combine.

To make the lasagna, cover the bottom of a 9 x 13 ince baking dish with 1 cup marinara mixture. Lay a lasagna noodle flat on a dry work surface. Spread about 1/4 cup shrimp mixture evenly over the noodle. Roll up and place seam-side down in the baking dish. Repeat with remaining noodles.

Pour remaining sauce mixture over the lasagna rolls and sprinkle with mozzarella. Bake for 25 minutes or until cheese starts to turn golden brown.

Source: …and a cookie for dessert

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Entry filed under: main dish, Pasta, seafood.

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1 Comment Add your own

  • 1. Brooke  |  February 19, 2009 at 5:37 pm

    Mmm…I can’t believe I’ve only made these once! I need to get on it and make them again. Yours look wonderful!

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