- 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
