Wednesday, February 10, 2010

Shrimp Lasagna Rolls

I decided to make these shrimp lasagna rolls early in the day this week so I could actually get a chance to photograph them. I think I have mentioned it before but I try to get a decent picture of the things I cook and in order to do that I need light...lots of natural light! However in winter time I lose it by 4PM:(

I was happy to be able to get a good shot of these but honestly didn't get to eat much of it myself. I had been cooking all day, plus snacking on bread and butter the entire afternoon...can anyone else say no to fresh french bread and soft butter...I sure can't. Well, by the time dinner rolled around, I was actually not hungry and only had 2 bites of this. However, my husband had 3 rolls and said they were very good. I added a simple salad which seemed to work perfectly to round out this meal.

1 lb lasagna noodles
3 tablespoons olive oil
1 pound large shrimp, peeled and deveined
Salt and freshly ground black pepper
2 cloves garlic, chopped
2 (15 oz) containers whole-milk ricotta (I used part-skim)
1/2 cup freshly grated Parmesan cheese
2 eggs, lightly beaten
1/4 cup chopped fresh basil
1/4 teaspoon freshly grated nutmeg
3 cups marinara sauce, store-bought or homemade (I used homemade)
1 1/2 cups grated mozzarella cheese (I used 2% pre-shredded)

Preheat the oven to 350.

Bring a large pot of salted water to boil over high heat. Add the pasta and partially cook until tender but still firm to the bite, about 6-8 minutes. Drain.

Meanwhile, heat the oil in a large skillet over medium heat. Season the shrimp with salt and pepper. Add the shrimp and garlic to the pan and saute until shrimp are cooked, about 4 minutes, stirring often. Remove from heat and let cool. Coarsely chop the cooled shrimp and place in a bowl with 2 cups ricotta cheese, the Parmesan cheese, eggs, basil, 3/4 teaspoon salt, 1/4 teaspoon pepper, and the nutmeg. Stir to combine.

In another bowl, combine the marinara sauce with remaining 1 cup ricotta and stir to combine.

To make lasagna, cover the bottom of a 9 x 13" baking dish with 1 cup marinara mixture. Lay 4 noodles flat on a dry work surface. Spread about 1/4 cup shrimp mixture evenly over each noodle. Roll up and place seam-side down in the baking dish. Repeat twice more to make 12 lasagna rolls.

Source: Giada de Laurentiis, Everyday Italian


  1. Shrimp lasagna? I'm in heaven! Marking this one down for later next week...

  2. This looks really fantastic and yummy. thanks for sharing!

  3. Okay, You may be saving my hide. We're still recovering from recent unemployment and we don't get to go 'big' grocery shopping until March 19th (it's going to be a very long two weeks!). I just doubled my meatloaf recipe and made it stretch into three loaves. I've got one in the fridge for later this week and the other two are in the freezer for later. I had intended on doing the same with lasagna, but found I was out of hamburger (I really like to use italian sausage, but money is super tight). I looked out into our little freezer and found we have 2lbs of large shrimp. I'd never heard of shrimp lasagna, so I did a search on the internet. Your recipe sounds the most tasty. So, as I said, you may be saving my hide - my family loves their shrimp, but we've never had it in our lasagna before... Here's crossing my fingers that they like it - we can't afford to waste any food!!! Oh, also, I've had experience with lasagna roll-ups and didn't care for the technique, so I'm going to use your recipe and do it classic style. :) Thanks for posting this recipe!!!

  4. Wife, Mother, Zookeeper..-
    Good luck!! I've got my fingers crossed for you. Hope it works out!!