Description
Tender lasagna noodles rolled with a savory shrimp and spinach ricotta filling, baked in a rich tomato sauce with bubbly mozzarella.
Ingredients
Scale
- 12 lasagna noodles (cooked al dente)
- 1 pound medium shrimp (peeled, deveined, chopped)
- 2 cups fresh baby spinach (chopped)
- 15 ounces ricotta cheese
- 1 large egg (lightly beaten)
- 2 cups mozzarella cheese (shredded)
- 1/2 cup parmesan cheese (grated)
- 2 cups marinara sauce
- 2 cloves garlic (minced)
- 1 tablespoon olive oil
Instructions
- Sauté the garlic, chopped shrimp, and spinach in olive oil until the shrimp is pink and spinach is wilted.
- Combine the ricotta, egg, half the mozzarella, and the cooled shrimp mixture in a bowl until smooth.
- Spread the mixture onto each cooked lasagna noodle and roll them up tightly to hold the shape.
- Place rolls in a baking dish over a layer of sauce and top with the remaining cheese.
- Bake at 375°F until the sauce is bubbly and the cheese topping is perfectly golden brown.
Notes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 roll
- Calories: 410 kcal
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 150 mg