Shrimp Lasagna Rolls

Tax season 2016 finds me, once more, working 7 days a week. We've done it so many years now, we are used to it. Strangely enough, Sunday is the day I most look forward to.  No client appointments, no phone calls, no interruptions, I go to work in my workout clothes. I save my big projects for Sundays, turn on the stereo and work away!  I do, however, try to be home by 4ish and to cook us a nice dinner. This not only gives us a chance to relax, unwind, and chat, but also enables us to start the week with leftovers, either for lunch or for dinner. By the time we hit Thursday or Friday we're often eating cereal for dinner! Such is the glamorous life of two CPA's!

This week found me making Shrimp Lasagna rolls, a recipe from Giada De Laurentis. We love pasta and lasagna, and anything with shrimp in it, so it seemed like a good combination.  This wasn't a very involved recipe, was very easy to prep, or should have been. I had some unsettling medical news earlier this week and my mind has just been wandering all over the place.  I didn't buy enough ricotta so had to send my Hubby to the store for more.  The first four rolls I made, I used the marinara sauce as the filling, rather than the shrimp mixture.  I had to take them apart and re-do them! So if your brain is working correctly, these little rolls are easy to do!

We really enjoyed them.  The filling is flavored nicely with the shrimp.  They are a nice change from a traditional lasagna. A loaded green salad and a few glasses of wine made for a enjoyable Sunday night dinner!

Shrimp Lasagna Rolls

1 lb. lasagna noodles
3 tablespoons olive oil
1 pound large raw shrimp, peeled and deveined
Salt and freshly ground black pepper
3 large cloves garlic, chopped
2 (15 oz.) containers whole-milk ricotta
1/2 cup freshly grated parmesan cheese
2 eggs, lightly beaten
1/4 cup chopped fresh basil
1/4 tsp. freshly grated nutmeg
3 cups marinara sauce
1 1/2 cups shredded mozzarella cheese


 Preheat oven to 350 degrees.

Bring a large pot of water to boil over high heat. Add the pasta and partially cook until tender but still firm to the bite, about 6-8 minutes. Drain.

Meanwhile, heat the oil in a large skillet over medium heat. Season the shrimp with salt and pepper. Add the shrimp and garlic to the pan and saute 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 ricotta cheese, the parmesan cheese, eggs, basil, salt, pepper, and nutmeg. Stir to combine.

In another bowl, combine the marinara sauce with the remaining 1 cup ricotta and stir to combine.

To make the lasagna, cover the bottom of a baking dish with 1/2 cup marinara mixture. Lay 4 noodles flat on a dry work surface (I used waxed paper). Spread about 1/4 cup shrimp mixture evenly over each noodle. Roll up and place seem-side down in a baking dish. Repeat to make 12 rolls total.

Pour the remaining marinara mixture over the rolls and top with the mozzarella. Bake until the lasagna rolls are heated through and cheese begins to brown, about 30 to 40 minutes.


Garlic & shrimp?  What's not to love about that combination?

The ricotta/shrimp filling.

Assembling the rolls was easy!