If you’re on the hunt for a dinner that feels special yet comes together without fuss, this creamy shrimp & spinach lasagna rolls recipe is your new go‑to. Think succulent shrimp, tender spinach, silky cheese, and rich sauce—all rolled into perfect pasta cylinders. It’s comfort food elevated, and you’re going to love making it.
Ingredients
For the Filling
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1 lb (about 450 g) large peeled & deveined shrimp, roughly chopped
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6–8 lasagna noodles, cooked al dente and drained
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4 cups fresh baby spinach, wilted and roughly chopped
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1 cup ricotta cheese
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1 cup shredded mozzarella cheese, plus extra for topping
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½ cup grated Parmesan cheese
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1 egg, lightly beaten
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2 cloves garlic, minced
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¼ tsp salt
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¼ tsp freshly ground black pepper
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¼ tsp red pepper flakes (optional for a little heat)
For the Creamy Sauce
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2 Tbsp unsalted butter
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2 Tbsp all‑purpose flour
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1 ½ cups milk (whole or 2 %)
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½ cup heavy cream
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½ tsp salt
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¼ tsp pepper
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½ tsp garlic powder
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¼ tsp nutmeg (optional but adds depth)
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1 Tbsp fresh lemon juice (brightens the sauce)
For Assembly
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Non‑stick cooking spray or a little butter for the baking dish
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Fresh parsley, chopped, for garnish
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Lemon wedges, to serve (optional but refreshing)
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