Shrimp Lasagna Rolls with Creamy Marinara

This is another recipe from my fave chef Giada de Laurentiis from her cookbook Everyday Pasta. Shrimps and pasta noodles are staples in my freezer and pantry so anytime I want to cook this dish, I have them ready. In this dish just don't overcook the lasagna noodles when boiling as they will finish cooking in the oven.

SHRIMP LASAGNA ROLLS

INGREDIENTS:
1 lb lasagna
3 Tbsp olive oil
1 lb large shrimp, peeled and deveined
salt and ground black pepper
3 garlic cloves, chopped
2 (15-ounces) containers whole-milk ricotta cheese
1/2 cup freshly grated Parmesan cheese
2 eggs, lightly beaten
1/4 cup chopped fresh basil
1/4 tsp freshly grated nutmeg
3 cups marinara sauce (store-bought or homemade)
1 1/2 cups grated mozzarella cheese (about 5 ounces)

DIRECTIONS:
1. Preheat the oven to 350 deg. 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.

2. Meanwhile heat the olive oil in a large, heavy skillet over medium heat. Season the shrimps with salt and pepper. Add the shrimp and the garlic to the pan and saute 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 1/3 of the other), the Parmesan cheese, eggs, basil, 3/4 teaspoon salt, 1/4 teaspoon pepper, and the nutmeg. Stir to combine.

3. In another bowl, combine the marinara sauce with the remaining 1 cup of ricotta cheese and stir to combine.

4. 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 4 noodles flat on a dry work surface and cut in half (to make 8) Spread about 2 tablespoons of the shrimp mixture evenly over noodle. Roll up and place seam side down in the baking dish. Repeat twice more to make 24 lasagna mozzarella.

5. Bake until the lasagna rolls are heated through and the cheese is beginning to brown, about 25 minutes.

Yield:
Makes 6 servings