Description
A delightful dish that combines the flavors of shrimp, fresh spinach, and creamy cheeses all wrapped in soft lasagna sheets, topped with a rich roasted red pepper sauce.
Ingredients
- 12 lasagna sheets (cooked al dente)
- 1 lb shrimp (peeled, deveined, & chopped)
- 2 cups fresh spinach (chopped)
- 2 cloves garlic (minced)
- 1 cup ricotta cheese
- ½ cup mozzarella cheese (shredded)
- ¼ cup Parmesan cheese (grated)
- 1 egg (beaten)
- Salt & pepper to taste
- Creamy roasted red pepper sauce
Instructions
- Preheat the oven to 375°F (190°C).
- In a bowl, mix the shrimp, spinach, garlic, ricotta, mozzarella, Parmesan, egg, salt, and pepper.
- Lay out a lasagna sheet and place a tablespoon of the shrimp mixture at one end. Roll it up and place it seam side down in a baking dish.
- Repeat with the remaining sheets and shrimp mixture.
- Pour the creamy roasted red pepper sauce over the pasta rolls.
- Bake for 25-30 minutes until the rolls are heated through and lightly golden.
- Serve and enjoy!
Notes
If you have leftovers, let the rolls cool and store them in an airtight container in the refrigerator for about 3-4 days. Reheat at 350°F (175°C) until warmed through.