SHRIMP LASAGNA ROLLS WITH CREAMY MARINARA

Shrimp Lasagna Rolls with Creamy Marinara image

Yield 6 servings

Number Of Ingredients 12

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1 pound lasagna
3 tablespoons olive oil
1 pound large shrimp, peeled and deveined
Salt and freshly ground black pepper
3 garlic cloves, chopped
2 (15-ounce) containers whole-milk ricotta cheese
1/2 cup freshly grated Parmesan cheese
2 eggs, lightly beaten
1/4 cup chopped fresh basil
1/4 teaspoon freshly grated nutmeg
3 cups marinara sauce (store-bought or homemade; see page 224)
1 1/2 cups grated mozzarella cheese (about 5 ounces)

Steps:

Preheat the oven to 350°F.
Bring a large pot of salted water to a boil over high heat. Add the pasta and partially cook until tender but still firm to the bite, stirring occasionally, 6 to 8 minutes. Drain.
Meanwhile, heat the olive oil in a large, heavy skillet over medium heat. Season the shrimp with salt and pepper. Add the shrimp and the garlic to the pan and sauté until the shrimp are cooked, about 4 minutes, stirring often. Remove from the heat and let cool. Coarsely chop the cooled shrimp and place in a large bowl with 2 cups of the ricotta cheese (one container and about one-third of the other), the Parmesan cheese, eggs, basil, 3/4 teaspoon salt, 1/4 teaspoon pepper, and the nutmeg. Stir to combine.
In another bowl, combine the marinara sauce with the remaining 1 cup of ricotta cheese and stir to combine.
To make the lasagna, cover the bottom of a 9 x 13 x 2-inch baking dish with 1 cup of the marinara mixture. Lay four noodles flat on a dry work surface. Spread about 1/4 cup of the shrimp mixture evenly over each noodle. Roll up and place seam side down in the baking dish. Repeat twice more to make 12 lasagna rolls. Drizzle the rolls with the remaining marinara mixture and top with grated mozzarella. Bake until the lasagna rolls are heated through and the cheese is beginning to brown, about 25 minutes.