Shrimp Alfredo Lasagna Roll-Ups

Ingredients

For the Lasagna Roll-Ups

• 12 lasagna sheets

• 300g shrimp, peeled and deveined

• 2 cups fresh spinach (lightly sautéed or fresh)

• 1 cup ricotta cheese

• 1 cup shredded mozzarella

• 1/2 cup grated Parmesan

• 1 tbsp olive oil

• 2 cloves garlic, minced

• Salt and pepper to taste

• Fresh parsley, chopped (for topping)

For the Alfredo Sauce

• 2 tbsp butter

• 3 cloves garlic, minced

• 1 cup heavy cream

• 1/2 cup milk

• 1/2 cup grated Parmesan

• 1/2 tsp salt

• 1/4 tsp black pepper

• 1 tsp Italian seasoning

• 1 tsp lemon juice (optional for freshness)

For Garnish

• Extra sautéed shrimp

• Fresh herbs (parsley or thyme)

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Instructions

1. Prepare the Lasagna Noodles

1. Bring a large pot of salted water to a boil.

2. Cook the lasagna sheets according to the package instructions until al dente.

3. Drain and lay the sheets flat on parchment paper to prevent sticking.

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2. Cook the Shrimp

1. Heat olive oil in a pan over medium heat.

2. Add garlic and sauté for 30 seconds.

3. Add shrimp, sprinkle salt & pepper, and cook 2–3 minutes until pink.

4. Remove from heat.

5. Chop half of the shrimp into small pieces (for the filling) and keep the rest whole (for topping).

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3. Make the Alfredo Sauce

1. Melt butter in a saucepan over medium heat.

2. Add garlic and sauté until fragrant.

3. Add heavy cream and milk; bring to a gentle simmer.

4. Stir in Parmesan, salt, pepper, and Italian seasoning.

5. Simmer until thickened (5–7 minutes).

6. Add lemon juice if desired.

7. Remove from heat.

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4. Prepare the Filling

In a bowl, mix together:

• ricotta

• mozzarella

• Parmesan

• chopped shrimp

• sautéed spinach

• pinch of salt & pepper

Mix until creamy.

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5. Assemble the Roll-Ups

1. Spread a thin layer of Alfredo sauce on the bottom of a baking dish.

2. Take one lasagna sheet and spread 2–3 tbsp of filling evenly.

3. Roll it up gently from one end to the other.

4. Place the roll seam-side down in the baking dish.

5. Repeat for all sheets.

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6. Bake

1. Pour Alfredo sauce over the top of the roll-ups.

2. Add whole shrimp on top of each roll.

3. Preheat oven to 375°F (190°C).

4. Bake for 20–25 minutes, until bubbly and golden at the edges.

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7. Serve

• Garnish with fresh parsley or thyme.

• Add extra Parmesan and lemon wedges if desired.

• Serve hot — creamy, cheesy, and loaded with shrimp flavor.