Delicious creamy shrimp lasagna rolls filled with a rich cheese sauce, perfect for a comforting meal.
Author:Lorenzo Bonucci
Prep Time:30 minutes
Cook Time:35 minutes
Total Time:1 hour 5 minutes
Yield:6 servings 1x
Category:Main Course
Method:Baking
Cuisine:Italian
Diet:Gluten Free
Ingredients
Scale
12 lasagna noodles
1 lb medium shrimp, peeled, deveined, and finely chopped
1 tablespoon olive oil
3 cloves garlic, minced
1 cup ricotta cheese
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
1 large egg
2 cups fresh spinach, chopped
1 teaspoon Italian seasoning
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon red pepper flakes, optional
3 tablespoons unsalted butter
3 cloves garlic, minced
3 tablespoons all-purpose flour
2 cups whole milk
½ cup heavy cream
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
½ teaspoon Italian seasoning
¼ teaspoon black pepper
¼ teaspoon salt
Instructions
Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
Cook the lasagna noodles according to package directions until al dente. Drain and lay them flat on a lightly oiled baking sheet.
Heat olive oil in a skillet over medium heat. Add the shrimp and garlic. Cook for 2–3 minutes, just until the shrimp turns opaque. Remove from the heat and let cool slightly.
In a large bowl, combine the cooked shrimp, ricotta, mozzarella, Parmesan, egg, spinach, Italian seasoning, garlic powder, salt, black pepper, and red pepper flakes.
Make the cheese sauce: Melt the butter in a saucepan over medium heat. Add the garlic and cook for 30 seconds.
Whisk in the flour and cook for about 1 minute. Gradually whisk in the milk and heavy cream until smooth.
Simmer for 3–5 minutes, stirring constantly, until slightly thickened. Stir in the mozzarella, Parmesan, Italian seasoning, salt, and pepper. Continue stirring until the cheese melts.
Spread about 1 cup of the cheese sauce over the bottom of the baking dish.
Spread the shrimp filling evenly over each lasagna noodle. Roll each noodle tightly and place seam-side down in the baking dish.
Pour the remaining cheese sauce over the lasagna rolls and sprinkle with a little extra mozzarella and Parmesan if desired.
Cover with foil and bake for 20 minutes.
Remove the foil and bake for another 10–15 minutes, until bubbling and lightly golden.
Let rest for 5 minutes before serving. Garnish with fresh parsley if desired.
Notes
Don’t overcook the shrimp before assembling. It will continue cooking in the oven, keeping the filling tender rather than rubbery.