Ingredients
Scale
- ½ lb shrimp, peeled and deveined
- 2 cups fresh spinach
- 4 cloves garlic, minced
- 1 egg
- 8 lasagna noodles, cooked al dente
- 1 ½ cups ricotta cheese
- ¾ cup grated parmesan
- 1 jar roasted red peppers, drained
- ½ cup heavy cream
- 2 tbsp olive oil
- 1 tbsp fresh parsley or basil, chopped
- Salt and black pepper, to taste
Instructions
- Sauté garlic in olive oil until fragrant. Add spinach and cook until wilted. Chop shrimp and mix in; cook briefly. Set aside to cool.
- In a bowl, combine ricotta, Parmesan, chopped shrimp-spinach mixture, egg, and parsley. Stir until well blended. If too dry, add a splash of cream.
- In a blender, combine roasted red peppers, heavy cream, salt, and pepper. Blend until smooth. Adjust seasoning; thin with water if needed.
- Spread filling onto each lasagna noodle. Roll tightly and place seam-side down in a greased baking dish.
- Pour roasted red pepper cream sauce over rolls, coating each one. Cover with foil and bake at 375°F for 20 minutes. Uncover and bake 10 more minutes until bubbly.
- Garnish with extra Parmesan and fresh herbs before serving.
Notes
Use fresh spinach for best texture; wilted frozen works in a pinch but squeeze out excess water. For extra flavor, roast your own peppers instead of jarred. Let rolls rest 5 minutes after baking for easier serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Method: Main Dish
- Cuisine: Italian-American
Nutrition
- Calories: 520
- Sugar: 4g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 210mg