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 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