As promised, I am finally blogging about my shrimp lasagna rolls! I usually make a ground beef/ground turkey lasagna, so I was so happy to try a different base in these rolls. I added quite a bit of seasoning to the shrimp when I cooked them, and it really added some kick. I will definitely be adding these to our rotation. (If you didn't see my earlier post, check out my prosciutto and spinach lasagna rolls.)
Shrimp Lasagna Rolls
6 lasagna noodles
1 1/2 Tbsp. olive oil
3/4 lb. shrimp, peeled and deveined
Salt and pepper
2 cloves garlic, minced
1 (15 oz.) container ricotta cheese
1/4 cup grated Parmesan
1 egg, lightly beaten
1/2 tsp. Italian seasoning (plus more for seasoning shrimp)
Pinch of nutmeg
1 3/4 cups marinara sauce, divided
Shredded mozzarella cheese, for topping
Preheat the oven to 350 degrees. Bring a large pot of salted water to a roaring boil. Boil the noodles until just tender, but still firm to bite, about 8 minutes. Drain. Arrange the noodles in a single layer on a baking sheet to prevent them from sticking.
Meanwhile, heat the oil in a large skillet over medium heat. Add the shrimp to the skillet, and generously season with salt, pepper and Italian seasoning. Add the garlic to the pan and saute' shrimp, stirring often, until cooked, about 4 minutes. Remove from heat and let cool. Coarsely chop the cooled shrimp and place in a bowl with 1 cup ricotta cheese, the Parmesan, egg, Italian seasoning, salt and pepper to taste, and the nutmeg. Stir to combine.
In another bowl, combine 1 1/2 cups marinara sauce with the remaining ricotta cheese. Stir until smooth.
In an 8x8 baking dish, spread the remaining 1/4 cup marinara sauce to cover the bottom. Lay lasagna noodles on a work surface. Divide the shrimp mixture evenly between the noodles and spread over the full length of each. Starting at one end, roll each noodle like a jelly roll. (Make sure not to squeeze or the filling will come out the sides.) Lay the filled lasagna noodles seam side down (without touching) in the baking dish. Spoon the creamy marinara sauce over the top and add shredded mozzarella.
Cover tightly with foil. (If you are making these ahead of time, you can put them in the refrigerator until you are ready to cook.) Bake until heated through(about 20 minutes). Raise the oven temperature to 450 degrees, uncover lasagna rolls, and bake until cheese on top starts to brown, about 15 minutes longer. Let stand for 10 minutes. Serve with additional marinara sauce.
Source: adapted from Annie's Eats originally from Everyday Pasta by Giada De Laurentiis.