Shrimp Lasagna Rolls

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 390.7
  • Total Fat: 10.9 g
  • Cholesterol: 159.9 mg
  • Sodium: 610.6 mg
  • Total Carbs: 39.9 g
  • Dietary Fiber: 2.4 g
  • Protein: 31.0 g

View full nutritional breakdown of Shrimp Lasagna Rolls calories by ingredient
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Number of Servings: 6

Ingredients

    6 lasagna noodles

    1 ½ tbsp. olive oil

    ¾ lb. shrimp, peeled and deveined

    salt and pepper

    2 cloves garlic, minced

    15 oz. ricotta cheese

    ¼ cup Parmesan cheese

    1 egg, lightly beaten

    2-3 tbsp. chopped fresh basil

    pinch of nutmeg

    1 ¾ cups marinara sauce, divided

    shredded mozzarella cheese, for topping

Directions

Preheat the oven to 350°.



Bring a large pot of water to boil over high heat. Add the lasagna noodles and cook until partially tender, about 8 minutes. Drain and set aside.



Meanwhile, heat the oil in a large skillet over medium heat. Add the shrimp to the skillet; season with salt and pepper. Add the garlic to the pan as well and sauté until shrimp are cooked, about 4 minutes, stirring often. Remove from heat and let cool. Coarsely chop the cooled shrimp and place in a bowl with 1 cup of ricotta cheese, the Parmesan, egg, basil, salt and pepper to taste, and the nutmeg. Stir to combine.



In another bowl, combine 1 ½ cups of marinara sauce with remaining ricotta, to taste. Stir until smooth.



In an 8×8” baking dish, spread the remaining ¼ cup of marinara sauce so it covers the bottom. Lay lasagna noodles out on a work surface. Divide the shrimp mixture evenly between the noodles and spread over the full length of each. Roll up and place seam-side down in the baking dish. Spoon the creamy marinara sauce over the top. Top with shredded mozzarella.



Bake until lasagna rolls are heated through and cheese begins to brown, about 25 minutes.


Number of Servings: 6

Recipe submitted by SparkPeople user MEGABEAN002.

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