Creamy Shrimp Spinach Lasagna Roll (Print Version)
Shrimp, spinach, and cheeses fill lasagna rolls, baked in creamy sauce, finished with golden shrimp and fresh herbs.
# Ingredients:
→ Pasta
01 -
10 lasagna noodles, cooked al dente
→ Cheese Filling
02 -
1 1/2 cups ricotta cheese
03 -
1 cup fresh spinach, sautéed and chopped
04 -
1/2 cup shredded mozzarella cheese
05 -
1/4 cup finely grated Parmesan cheese
06 -
1 large egg
07 -
1 garlic clove, minced
08 -
Salt and freshly ground black pepper, to taste
→ Creamy Sauce
09 -
2 tablespoons unsalted butter
10 -
3 garlic cloves, minced
11 -
1 cup heavy cream
12 -
1/2 cup chicken broth or seafood broth
13 -
1/4 cup grated Parmesan cheese
14 -
1/2 teaspoon paprika
15 -
1/4 teaspoon red chili flakes
16 -
Salt and freshly ground black pepper, to taste
17 -
1 tablespoon fresh lemon juice
18 -
1 tablespoon chopped fresh parsley
→ Shrimp
19 -
16 large shrimp, peeled and deveined
20 -
1 tablespoon unsalted butter
21 -
1 tablespoon olive oil
22 -
1/2 teaspoon paprika
23 -
1/2 teaspoon red chili flakes
24 -
Salt and freshly ground black pepper, to taste
# Steps:
01 -
In a mixing bowl, combine ricotta cheese, sautéed and chopped spinach, shredded mozzarella, grated Parmesan, egg, minced garlic, salt, and pepper. Mix until creamy and uniform.
02 -
Lay cooked lasagna noodles flat. Spread a generous portion of the cheese filling over each noodle. Roll each noodle tightly and set seam-side down on a plate.
03 -
In a skillet, melt butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Pour in heavy cream and broth, stirring to combine. Add grated Parmesan, paprika, chili flakes, salt, and pepper. Simmer 3 to 4 minutes until the sauce slightly thickens. Stir in lemon juice and parsley. Pour a layer of sauce into the bottom of a baking dish.
04 -
Place lasagna roll-ups into the sauce-lined baking dish. Spoon additional sauce over the rolls. Bake at 375°F for 15 to 18 minutes, or until hot and bubbling.
05 -
In a skillet, heat butter and olive oil over medium-high heat. Add shrimp, sprinkle with paprika, chili flakes, salt, and pepper. Cook 2 to 3 minutes per side until pink and slightly caramelized. Spoon pan juices over the shrimp.
06 -
Arrange lasagna roll-ups on plates, spoon extra creamy sauce over each, and top generously with sautéed shrimp. Garnish with parsley and a sprinkle of chili flakes for a vibrant finish.
# Notes:
01 -
Ensure noodles are just al dente to prevent overcooking during baking. For enhanced flavor, use a mix of chicken and seafood broth in the sauce.