Shrimp and Spinach Lasagna Rolls with Roasted Red Pepper Cream Sauce

If you’re looking for an elegant pasta dinner that’s surprisingly easy to prepare, these Shrimp and Spinach Lasagna Rolls are the perfect choice. Tender lasagna noodles are filled with a creamy blend of shrimp, spinach, and three cheeses, then baked in a silky roasted red pepper cream sauce.

This recipe is ideal for weekend dinners, holidays, or whenever you want to impress your family and guests with a comforting homemade meal.

Why You’ll Love This Recipe

• Creamy, cheesy, and packed with seafood flavor.
• Perfect for family dinners or entertaining.
• Easy to prepare ahead of time.
• Freezer-friendly.
• Restaurant-quality results using simple ingredients.

Ingredients

For the Lasagna Rolls

• 8 lasagna sheets, cooked al dente
• 1 pound shrimp, peeled and deveined
• 2 cups fresh spinach, chopped
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• ¼ cup grated Parmesan cheese
• 2 garlic cloves, minced
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and freshly ground black pepper, to taste

For the Roasted Red Pepper Cream Sauce

• 2 large roasted red peppers, peeled and seeded
• ½ cup heavy cream
• ¼ cup grated Parmesan cheese
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• Salt and black pepper, to taste

Instructions

Step 1: Prepare the Baking Dish

Preheat your oven to 375°F (190°C).

Lightly grease a 9×13-inch baking dish with olive oil or cooking spray.

Lay the cooked lasagna noodles flat on a clean kitchen towel to prevent sticking.

Step 2: Prepare the Filling

Roughly chop the shrimp into bite-sized pieces.

In a large bowl, combine:

• Shrimp
• Chopped spinach
• Ricotta cheese
• Mozzarella
• Parmesan
• Garlic
• Basil
• Oregano
• Salt
• Black pepper

Mix until all ingredients are evenly incorporated.

Step 3: Assemble the Lasagna Rolls

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