I love shrimp and I love lasagna, so why not combine them? I have never heard of shrimp lasagna before, but when my mom and I saw it in Giada de Laurentiis’s cookbook, we just had to try them. They were very good, our only complaint was that we should have baked them longer in the oven for the cheese to melt more, but we were pressed for time.
Boil the noodles.
Season the shrimp with salt and pepper and cook on the stove for about 4 minutes.
Bake for 25 minutes at 350 degrees. We should have baked ours for about 40 minutes. Enjoy!
Giada’s Shrimp Lasagna Rolls
1 lb lasagna noodles
3 tbps olive oil
1 pound large raw shrimp, peeled and deveined
Salt and freshly ground black pepper
3 large clove garlic, chopped
2 (15 oz) container whole-milk ricotta
1/2 cup freshly grated parmesan cheese
2 egg, lightly beaten
1/4 cup chopped fresh basil
1/4 tsp freshly grated nutmeg
3 cups marinara sauce
1 1/2 cup shredded mozzarella cheese
1. Preheat oven to 350 degrees.
2. Bring a large pot of 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.
3. 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.
4. Remove from heat and let cool. Coarsely chop the cooled shrimp and place in a bowl with 1 cup ricotta cheese, the parmesan cheese, eggs, basil, salt, pepper, and nutmeg. Stir to combine.
5. In another bowl, combine the marinara sauce with the remaining 1 cup ricotta and stir to combine.
6. To make lasagna, cover the bottom of a baking dish with 1/2 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 seem-side down in a baking dish. Repeat to make 12 rolls total.
7. Drizzle the rolls with the remaining marinara mixture and top with mozzarella. Bake until the lasagna rolls are heated through and cheese begins to brown, about 25 minutes (we would recommend 40 minutes).