Description

Creamy and savory pasta rolls filled with sautéed spinach, ricotta, and tender shrimp, baked in a garlic cream sauce and topped with golden roasted shrimp and fresh herbs for a comforting seafood dish.

Ingredients

Units Scale

10 lasagna sheets, cooked al dente
1 cup ricotta cheese
1/2 cup mozzarella cheese, shredded
1/2 cup sautéed spinach (drained and chopped)
1/2 teaspoon garlic powder
Salt and pepper to taste
1/2 pound cooked shrimp, chopped (reserve some whole for topping)
2 tablespoons butter
2 cloves garlic, minced
1 tablespoon flour
1 cup heavy cream
1/4 cup grated parmesan
1/2 teaspoon thyme
Fresh parsley or thyme (for garnish)
Extra parmesan for sprinkling

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Instructions

Preheat oven to 375°F (190°C). Lightly grease a baking dish.
In a mixing bowl, combine ricotta, mozzarella, spinach, garlic powder, salt, pepper, and chopped shrimp. Mix until well incorporated.
Lay out the cooked lasagna sheets and spread the filling evenly over each one.
Roll them up tightly and place seam-side down in the prepared baking dish.
In a saucepan, melt butter and sauté garlic until fragrant.
Add flour and stir for 1 minute to make a roux.
Gradually whisk in the cream, then add parmesan, salt, pepper, and thyme. Simmer until thickened.
Pour the cream sauce over the pasta rolls.
Top each roll with a whole shrimp.
Bake uncovered for 20–25 minutes, or until golden and bubbly.
Garnish with fresh herbs and extra parmesan. Serve warm.

Notes

Make sure spinach is well-drained to avoid a watery filling.
You can use fresh or frozen shrimp—just cook and chop before mixing into the filling.
For extra flavor, add a pinch of chili flakes to the filling or sauce.
This dish can be assembled ahead and baked just before serving.

Nutrition

Serving Size: 2 rolls
Calories: 420
Sugar: 2g
Sodium: 480mg
Fat: 26g
Saturated Fat: 14g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 2g
Protein: 25g
Cholesterol: 155mg