Shrimp Lasagna Rolls

 

 

1 pound lasagna 

3 Tablespoons Arbequina Extra Virgin Olive Oil 

1-pound large shrimp, peeled and deveined 

3 garlic cloves - minced 

3 cups ricotta cheese 

1/2 cup parmesan cheese 

2 eggs, slightly beaten 

1/4 cup basil (optional)

2 handfuls of baby spinach chopped 

1/4 tsp ground nutmeg - I like to grind it fresh & I don't measure 

3 cups marinara or tomato sauce (seasoned the way you like it for pasta sauce) 

1.5 cups mozzarella cheese grated or shredded 

Salt and pepper to taste 

DIRECTIONS: 

Preheat oven to 350F. You will also need a 9x13 inch glass dish. 

Bring a large pot of water to a boil for the noodles. Salt the water and cook until tender, they will cook more in the oven. Drain and set aside. 

Meanwhile, cook the shrimp and season with salt & pepper, garlic. Cook until pink or done and set aside and chop into bite size pieces for your lasagna roll - ups. 

Add the ricotta cheese to a big bowl and stir in the shrimp, parmesan cheese, eggs, Salt & Pepper, Basil, chopped spinach & nutmeg.

In another bowl, combine marinara and 1 cup ricotta cheese & stir to combine. 

Add a layer of marinara to a glass dish (9X13). Layer noodles on flat surface and spread ricotta mixture onto noodles and roll. Place seam down in the dish. Drizzle with marinara and cheese mixture & mozzarella. 

Bake for 25 minutes and Mangia