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