Shrimp and spinach lasagna roll ups 🍤🥬
🤓Ingredients🤓
• 1 lb Shrimp
• 4 cloves Garlic
• 1 Onion, medium
• 2 cups Spinach, Fresh
• 1 Egg, large
• 1 cup Chicken broth
• 12 pieces Lasagna noodles
• 1 tsp Paprika
• 2 cups Red peppers, Roasted
• 1 cup Heavy cream
• 1 cup Mozzarella cheese
• 1/2 cup Parmesan cheese
• 1 cup Ricotta cheese
❤️ Instructions ❤️
1. Preheat the oven to 350°F (175°C). This ensures your rolls bake evenly and come out perfectly bubbly!
2. Cook the lasagna noodles according to package instructions. Once softened, lay them flat on an oiled baking sheet to prevent sticking.
3. Combine cooked shrimp, fresh spinach, ricotta, mozzarella, Parmesan, egg, garlic, salt, and pepper in a bowl. Mix until evenly blended and the filling is creamy and inviting.
4.Fill each lasagna noodle with the shrimp and spinach mixture, and roll them up tightly. Place the filled rolls seam-side down in a baking dish for stability.
5. Sauté diced onion and garlic in a saucepan until they’re translucent and fragrant. Add roasted peppers, heavy cream, broth, and paprika, simmering until the sauce thickens slightly.
6. Spread a layer of the sauce across the bottom of the baking dish. Arrange the pasta rolls side by side, cover with the remaining sauce, and bake for 40 minutes or until bubbly and golden.
7. Cool the dish slightly before serving. For a lovely finish, optionally sprinkle additional Parmesan on top for a cheesy touch!
Enjoy 🤤🤤
One of the reasons I love making shrimp and spinach lasagna roll-ups is how they balance rich flavors with fresh ingredients. The combination of spinach's earthiness and shrimp's delicate sweetness creates a satisfying filling that feels both indulgent and light. Adding roasted red peppers into the sauce brings a subtle smoky sweetness that enhances the overall dish without overpowering it. When preparing this recipe, I find that cooking the lasagna noodles just until al dente is key. Overcooked noodles can become mushy and hard to roll, but these should be flexible enough to hold the filling tightly. I also like to lightly oil the baking sheet when drying the noodles to prevent sticking, which saves time and frustration. The creamy filling made from ricotta, mozzarella, Parmesan, egg, and fresh spinach blends beautifully with the sautéed garlic and onions, creating a rich texture inside each roll. Mixing the shrimp gently ensures they retain some bite and don’t get lost in the cheese. For the sauce, simmering roasted red peppers with heavy cream, chicken broth, and paprika creates a luscious, velvety coating that seeps into the lasagna rolls as they bake. This sauce adds a vibrant color and depth of flavor, making the finished dish visually appealing and incredibly tasty. Before baking, I arrange the rolls seam-side down to keep them intact and pour sauce generously, which helps the rolls stay moist throughout cooking. Baking at 350°F for around 40 minutes allows the cheese to melt fully and the sauce to thicken slightly, resulting in a golden bubbly finish. This recipe is perfect for anyone looking to combine seafood with traditional Italian flavors in a fun, approachable way. Plus, it’s a great dinner idea for entertaining or a special family meal. Enjoy with a side salad or garlic bread for a complete, satisfying dinner that’s sure to impress!
