Creamy Shrimp Spinach Lasagna

Creamy shrimp and spinach lasagna rolls are a showstopper when you need a dish that feels like a cozy night out but can be made right at home. I love this recipe because it wraps tender shrimp and creamy ricotta into golden pasta rolls all blanketed in a velvety, garlicky sauce. Each bite is rich, savory, and just a touch zesty with lemon and chili.

I tried this for a friends birthday at home when we all brought our favorite comfort recipe and this lasagna got more requests for seconds than anything else. Now it is a staple for our family celebrations.

Ingredients

• Lasagna noodles: Cooked just until al dente for perfect texture Choose a brand with enough length for easy rolling
• Ricotta cheese: Delivers creamy pockets inside every roll Look for whole milk ricotta for a richer result
• Fresh spinach: Sautéed and chopped for bright flavor and color Baby spinach is tender and less bitter
• Mozzarella: Mild meltiness holds the filling together Choose whole milk mozzarella for best melting
• Parmesan cheese: Salty depth and classic Italian flavor Buy a wedge and grate fresh for aroma
• Egg: Helps bind the filling so nothing falls out during baking Use a farm fresh egg if possible
• Garlic: Adds aromatic warmth Mincing fresh garlic makes a difference here
• Salt and pepper: Balances and brings out all the flavors Use flaky sea salt for finishing if you have it
• Butter: Creates a rich base for the creamy garlic sauce Use real unsalted butter
• Heavy cream: Ensures the sauce is velvety and luscious Do not substitute with milk if you want true richness
• Chicken or seafood broth: Backs up the sauce with extra flavor Low sodium is best so you control salt
• Paprika and chili flakes: Provide earthy warmth and gentle kick Smoked paprika adds unique undertones
• Lemon juice: A splash brightens everything up Use fresh squeezed for best results
• Fresh parsley: For color and herbal lift Chopped just before serving for vibrancy
• Shrimp: Large peeled and deveined for seafood sweetness Buy the freshest you can find or wild caught if available
• Olive oil: For sautéing the shrimp and finishing fruity note A good everyday extra virgin olive oil works

Instructions

Prepare the Filling:

Combine ricotta spinach mozzarella parmesan egg garlic salt and pepper in a mixing bowl Use a fork or spatula to ensure the mixture is thick creamy and well blended The filling should hold its shape when spooned

Assemble the Roll-Ups:

Lay each cooked lasagna noodle flat on a clean surface Spoon a generous amount of the spinach ricotta filling over each noodle spreading evenly from end to end Roll up each noodle firmly but gently Place each roll seam side down on a plate or tray to hold its shape

Make the Creamy Sauce:

Melt butter in a skillet over medium heat Add garlic and stir constantly for half a minute until fragrant Pour in heavy cream and broth whisking to combine When small bubbles begin appearing at the edges stir in parmesan paprika chili flakes salt and pepper Lower heat and let simmer for three to four minutes until sauce coats the back of a spoon Add lemon juice and fresh parsley just before using Pour a thin layer of this sauce over the bottom of your baking dish

Bake the Roll-Ups:

Nestle each lasagna roll up into the saucy baking dish Arrange tightly so they stay upright Spoon more sauce across the tops so every bit is coated Bake at three hundred seventy five degrees until the sauce bubbles and the rolls are heated through This takes about fifteen to eighteen minutes

Cook the Shrimp:

Heat butter and olive oil in a clean skillet over medium high Toss in shrimp along with paprika chili flakes salt and pepper Sauté shrimp two to three minutes per side until they curl turn pink and start to caramelize on the surface Spoon some of the garlicky pan juices over them for the glossiest finish

Serve:

Spoon two to three lasagna rolls onto each plate Drench them with more creamy sauce Top with golden shrimp Finish with a flourish of chopped parsley and a pinch of extra chili flakes Serve hot and bubbly straight from the oven

I cannot get enough of the way fresh lemon juice lifts the sauce in this recipe. It reminds me of weekend seafood dinners at my grandmother’s and how a sprinkle of lemon always brought the meal to life. Every time I cook this dish I feel that nostalgic warmth all over again.

Storage and Make Ahead Ideas

You can assemble the lasagna rolls and sauce up to a day in advance Cover tightly and refrigerate until needed For leftovers store in a sealed container in the fridge for up to three days The rolls freeze well too Just wrap in foil and freeze up to one month When ready to serve thaw overnight and reheat gently in the oven

Ingredient Swaps

Swap shrimp with cooked chicken for a heartier version or with mushrooms for a vegetarian spin If you are out of ricotta cottage cheese works Garlic powder can stand in for fresh in a pinch but fresh really is best

Serving Suggestions

Pair this lasagna with a simple green salad lightly dressed with lemon and olive oil Garlic bread or focaccia soaks up the extra sauce For an at home Italian feast serve with a crisp white wine or sparkling water with lemon slices

Common Origins

Seafood pasta is a beloved Italian tradition especially in coastal towns This creamy lasagna roll brings that tradition to your home with both Italian and American touches of Alfredo style sauce and a fun rolled format that is easier to serve than layered lasagna

Seasonal Adaptations

Use fresh peas or baby kale in the filling during spring Stir in roasted butternut squash for a fall twist Try bay scallops or crab as the filling for a holiday version

Success Stories

Every time I serve this the compliment is how restaurant worthy it looks when sliced I have even brought this to a new neighbor as a welcome dinner and the empty pan came back with a note asking for the recipe

Freezer Meal Conversion

Prepare the dish up through assembling the rolls in sauce Cover tightly and freeze before baking When ready to cook let thaw overnight and bake as directed You can also freeze baked leftovers in single serve portions for easy weekday lunches

With its creamy filling, golden shrimp, and restaurant-worthy presentation, you will want to make these lasagna rolls again and again. Serve with your favorite salad and enjoy every comforting bite.

Recipe FAQs

→ Can I use frozen shrimp for this dish?

Yes, thaw frozen shrimp completely and pat dry before cooking to ensure they caramelize well in the skillet.

→ How do I prevent the lasagna noodles from sticking?

After boiling, lay noodles flat on a lightly oiled surface or parchment paper while assembling to avoid sticking.

→ What can I substitute for ricotta cheese?

You may use cottage cheese or a mixture of cream cheese and Parmesan for a similar creamy texture.

→ Is it possible to prepare the dish ahead of time?

Assemble roll-ups with sauce, cover, and refrigerate up to 24 hours. Bake just before serving for best results.

→ Can this meal be made vegetarian?

Skip the shrimp and use extra sautéed vegetables or mushrooms for a delicious vegetarian version.