Ingredients:
• 8 lasagna sheets, cooked and drained
• 1 lb shrimp, peeled and deveined
• 2 cups fresh spinach, chopped
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 egg, lightly beaten
• 1 teaspoon garlic powder
• 1 teaspoon paprika (plus extra for garnish)
• 1/4 teaspoon chili flakes (optional)
• 1 1/2 cups Alfredo sauce
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)
Directions:
Preheat your oven to 375°F (190°C) and grease a baking dish with a light coating of olive oil or non-stick spray.
In a skillet, sauté the shrimp with a pinch of salt, pepper, and paprika until pink and cooked through. Remove and set aside.
In a bowl, combine ricotta, Parmesan, spinach, egg, garlic powder, paprika, and chili flakes (if using). Adjust seasoning with salt and pepper to taste.
Spread the ricotta mixture evenly across each lasagna sheet. Place 2-3 shrimp on one end of each sheet and roll it up tightly.
Spread 1/2 cup of Alfredo sauce over the bottom of the baking dish. Arrange the lasagna rolls seam-side down in the dish.
Pour the remaining Alfredo sauce over the rolls and top with extra shrimp, if desired. Sprinkle with additional paprika for color.
Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes until bubbly.
Garnish with fresh parsley and serve warm.
Nutrition facts (per roll):
Calories 220
Fat 8g
Carbs 18g
Protein 18g
Prep time: 20 mins | Cooking time: 30 mins | Servings: 4 | Kcal: 220
Enjoy this creamy, seafood-inspired twist on lasagna, perfect for sharing with loved ones!
