Shrimp Lasagna Rolls

These beauties are courtesy of a great food blog that all of you should be checking out, Annie's Eats. While I made a few adjustments to her original recipe, I am very grateful to have stumbled across this fantastic dish.

Basically, this is kind of a fancy upgrade of the vodka shrimp penne I posted a few weeks ago. Stuffing the lasagna rolls with a shrimp-ricotta mixture takes these to a whole new level; one I would totally recommend!



Shrimp Lasagna Rolls

8 lasagna noodles
1 1/2 tbsp. olive oil
1 lb. shrimp, peeled and deveined
2 cloves garlic, minced
15 oz. ricotta cheese
1/4 c. Parmesan cheese
1 egg, lightly beaten
2-3 tbsp. fresh basil, chopped
pinch of nutmeg
1 3/4 c. vodka sauce, divided
shredded mozzarella

1. Preheat oven to 350 degrees.



2. Bring large pot of water to boil. Add lasagna and cook until partially tender, about 8 mins. Drain and set aside.



3. Heat oil in large skillet over med. heat. Season shrimp with salt and pepper. Add garlic and shrimp to skillet and saute until shrimp are cooked, about 4 mins. Set shrimp aside to cool, then chop coarsely.



4. Mix chopped shrimp, 1 c. ricotta cheese, parmesan, egg, basil, salt, pepper and nutmeg.



5. In another bowl (bigger than the one I used!), combine 1 1/2 c. vodka sauce with remaining ricotta. Stir until smooth.





6. Spread remaining vodka sauce over bottom of 8x8" baking dish. Using clean work surface, lay out lasagna noodles. Spread shrimp over full length of noodle (I found it best to leave about 1/2" at each end).



7. Roll up and place seam-side down in dish.



8. Spoon creamy vodka sauce over top. Top with mozzarella.



9. Bake for 25 minutes.



Emily's rating: 9 out of 10
Nate's rating: 9 out of 10

Spinach and Prosciutto Lasagna

This didn't turn out quite as well as I had hoped- even though I quadrupled the garlic and added nutmeg to the original recipe, it still turned out pretty bland. I think it's worth giving a second try, maybe making it with a blend of cheeses for the topping and adding more salt.



Spinach and Prosciutto Lasagna

2 pkg. (10 oz. each) frozen, chopped spinach, thawed and squeezed
1.5 c. part-skim ricotta
4 cloves garlic, minced
2.5 c. tomato sauce
4 oz. prosciutto, thinly sliced
1 pkg. (16 oz.) lasagna noodles
1 c. part-skim mozzarella, shredded

1. Preheat oven to 375 degrees. Boil lasagna noodles according to instructions.



2. Make filling: combine spinach, ricotta, garlic, salt and pepper. Set aside.



3. In separate bowl, combine tomato sauce and prosciutto.



4. In 9x13" pan, spread 1/4 cup tomato sauce. Layer noodles 1/3 filling and 1/3 cup remaining tomato sauce. Repeat twice. Top with mozzarella. Bake until browned 35-40 minutes.



Emily's rating: 6 out of 10 (will redo with changes to recipe)
Nate's rating: 5 out of 10