Instructions
Step 1: Pre‑Heat & Prep
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Preheat oven to 375 °F (190 °C).
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Grease a 9×13‑inch baking dish (or similar) with cooking spray or butter.
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Cook lasagna noodles according to package instructions until al dente. Drain and lay them flat on a lightly oiled sheet to prevent sticking.
Step 2: Make the Filling
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In a skillet over medium heat, add a little olive oil and sauté chopped shrimp for 2‑3 minutes until just cooked through. Season lightly with salt and pepper. Remove from heat and set aside.
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Wilt the spinach in the same skillet (with a splash of water if needed) until just soft. Drain any excess liquid and chop.
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In a large bowl, combine ricotta, mozzarella, Parmesan, egg, minced garlic, salt, pepper, red pepper flakes (if using), the cooked shrimp, and chopped spinach. Stir until well incorporated.
Step 3: Make the Creamy Sauce
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In a saucepan over medium heat, melt butter. Add flour and whisk continuously for about 1 minute until a light roux forms.
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Slowly pour in the milk while whisking to avoid lumps. Add heavy cream. Continue to cook, stirring often, until the sauce thickens (about 3‑4 minutes).
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Remove from heat and stir in salt, pepper, garlic powder, nutmeg (if using) and lemon juice. Set aside.
Step 4: Roll & Assemble
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Spread a thin layer of the creamy sauce in the bottom of the prepared baking dish.
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Place one lasagna noodle on a flat surface. Spoon about ⅓ cup of the filling mixture along one long edge of the noodle. Roll it up tightly and place seam‑side down in the baking dish. Repeat with remaining noodles and filling, arranging rolls side by side in the dish.
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Pour the remaining sauce evenly over the top of the roll‑ups. Sprinkle extra shredded mozzarella over the top for a golden bubbly finish.
Step 5: Bake & Serve
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Cover the baking dish with foil and bake for 20 minutes. Remove foil and bake an additional 8‑10 minutes or until cheese is golden and bubbling.
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Let rest 5 minutes before serving. Garnish with fresh parsley and lemon wedges. Serve hot.
Tips for Success
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Make sure your spinach is well‑drained so your rolls don’t get watery.
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Don’t over‑cook the noodles; al dente keeps them from falling apart during rolling.
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Rolling while noodles are still warm makes them more pliable.
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If you prefer, you can assemble ahead of time and refrigerate the rolls (covered) and bake just before serving.
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For a quicker version, use store‑bought Alfredo sauce instead of making your own sauce.
Variations
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Tomato‑based twist: Substitute creamy sauce with a simple marinara or vodka sauce for a lighter version.
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Add mushrooms & artichokes: Sauté chopped mushrooms and artichoke hearts into your spinach layer for extra flavor and texture.
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Gluten‑free: Use gluten‑free lasagna noodles and ensure your flour for the sauce is a gluten‑free blend.
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Extra cheese pull: Add a slice of provolone or fontina cheese inside each roll before baking.
Ingredient Substitutions
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Milk/heavy cream → half almond milk + half regular milk (lighter texture).
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Ricotta cheese → cottage cheese blended until smooth.
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Shrimp → diced cooked chicken or crab for a different protein twist.
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Lemon juice → a splash of white wine for a subtle flavor change (add in creamy sauce step).
Storage & Reheating
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Store: Cover leftovers and refrigerate up to 3 days.
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Reheat: Place in oven at 350 °F (175 °C) for ~10–15 minutes until warmed through. Microwave small portions if needed.
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Freeze: You can freeze unbaked roll‑ups (in foil) for up to 2 months. Bake from frozen, adding an extra 10 minutes to the baking time.
What to Serve With These Rolls
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A crisp green salad with vinaigrette to balance the richness.
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Garlic bread or toasted baguette slices to soak up the creamy sauce.
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Steamed or roasted asparagus or green beans for a vegetable side.
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Pair with a chilled glass of Sauvignon Blanc or Pinot Grigio for a complete meal.
Nutrition Facts (Approximate per serving)
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Calories: ~450 kcal
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Protein: ~28 g
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Carbohydrates: ~32 g
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Fat: ~22 g
(Values vary by ingredients and portion size.)
FAQs
Q: Can I use frozen shrimp?
Yes—just thaw fully, pat dry, and sauté until pink. The texture and flavor remain excellent.
Q: Can I assemble this dish ahead of time?
Absolutely. Prepare the rolls, cover, and refrigerate for up to 24 hours before baking. Add 5‑10 minutes to bake time if cold.
Q: What if my sauce gets too thick before baking?
Just thin it out with a splash of milk or broth until it’s pourable but still coats the back of a spoon.
Related Recipes
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Garlic Butter Shrimp Scampi Lasagna – for another seafood‐twist pasta option.
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Shrimp Alfredo Burrito Bites – a fun, bite‑sized version of creamy shrimp.
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Creamy Chicken Alfredo Tater Tot Casserole – comfort food with a cheat sheet.
Conclusion
These creamy shrimp & spinach lasagna rolls are comfortfood meets elegance—perfect for date night, family dinner, or when you simply want something delicious and fuss‑free. The creamy sauce, tender shrimp, fresh spinach and gooey cheese come together in one gorgeous dish that looks like you spent hours and tastes like you did too. Enjoy every bite.
