Classic Shrimp Lasagna Roll-Ups
These Classic Shrimp Lasagna Roll-Ups offer a delightful seafood twist on a traditional favorite. Al dente lasagna noodles are filled with a creamy ricotta and shrimp mixture, then baked in a savory marinara sauce until golden and bubbly.
Equipment
- small pan
- Large Bowl
- 9x13-inch Baking Dish
Ingredients
Shrimp Filling
- 1 lb shrimp fresh or frozen (thawed, peeled, deveined, and chopped)
- 15 oz ricotta cheese
- 1/2 cup Parmesan cheese grated
- 1 cup mozzarella cheese shredded
- 2 tbsp fresh dill chopped
- 2 cloves garlic minced
- 1 tsp lemon zest
- 1/2 tsp salt
- 1/4 tsp black pepper
Lasagna Noodles
- 9-12 lasagna noodles (regular, not oven-ready)
Sauce
- 24 oz marinara sauce
- 1/4 tsp red pepper flakes (optional)
Garnish
- 2 tbsp fresh parsley chopped
Instructions
Prep the Shrimp and Aromatics
- Clean and finely chop the shrimp. Sauté minced garlic in olive oil until fragrant, about 30 seconds.
Preparing the Rich and Creamy Filling
- In a large bowl, combine ricotta, Parmesan, mozzarella, dill, sautéed garlic, and lemon zest. Gently fold in the chopped shrimp, then season with salt and pepper, mixing until just combined.
Assembling the Lasagna Roll-Ups
- Cook lasagna noodles al dente, drain, and rinse. Spread 1/4 to 1/3 cup of the shrimp filling evenly over each noodle, then carefully roll them up tightly.
Baking to Golden Perfection
- Preheat oven to 375°F (190°C) and spread marinara sauce in a baking dish. Arrange roll-ups seam-side down, cover with remaining marinara, red pepper flakes (if using), and more mozzarella.
Bake
- Bake for 20-25 minutes, or until the sauce is bubbly and the cheese is melted and golden.
Serving
- Let the roll-ups rest for a few minutes before serving, then garnish with fresh chopped parsley.
Notes
For best results, ensure shrimp is thoroughly drained after thawing to avoid excess moisture in the filling. Don't overmix the filling to keep the ricotta light and creamy.