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Close-up of shrimp spinach stuffed pasta rolls on a plate

Creamy Shrimp and Spinach Lasagna Rolls

These creamy lasagna rolls are filled with a delicious mixture of shrimp, spinach, and ricotta cheese, all baked in a savory marinara sauce. Perfect for a comforting weeknight meal or entertaining guests.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 servings
Calories 450 kcal

Equipment

  • large skillet
  • large bowl
  • 9x13 inch baking dish
  • foil

Ingredients
  

Main Ingredients

  • 12-15 count lasagna noodles
  • 1 lb jumbo shrimp, peeled and deveined
  • 10 oz fresh spinach
  • 15 oz ricotta cheese (whole milk recommended)
  • ½ cup grated Parmesan cheese plus more for topping
  • 16-24 oz marinara sauce (your favorite jarred)
  • 1 cup shredded mozzarella cheese plus more for topping
  • 2 cloves garlic, minced
  • 2 tbsp olive oil
  • ½ tsp salt or to taste
  • ¼ tsp black pepper or to taste
  • ¼ tsp red pepper flakes optional

For Serving (Optional)

  • Fresh chopped parsley or basil for garnish
  • Garlic bread or crusty baguette
  • Green salad

Instructions
 

Preparation

  • If using traditional lasagna noodles, boil them according to package directions until al dente, then drain, rinse with cold water, and lay flat.
  • Heat 1 tablespoon of olive oil in a large skillet, cook minced garlic until fragrant, then add shrimp and cook until pink.
  • Add fresh spinach to the skillet and cook until wilted, then remove from heat and let cool slightly.
  • In a large bowl, combine ricotta cheese, ½ cup Parmesan cheese, the cooled shrimp and spinach mixture, salt, pepper, and red pepper flakes (if using), mixing until well combined.

Assembly and Baking

  • Preheat oven to 375°F (190°C), then spread about 1/4 to 1/3 cup of the filling evenly over each cooked lasagna noodle and carefully roll up each noodle.
  • Pour half of the marinara sauce into a 9x13 inch baking dish and arrange the stuffed pasta rolls, seam-side down, in a single layer over the sauce.
  • Pour the remaining marinara sauce over the rolls and sprinkle generously with 1 cup of shredded mozzarella and the remaining Parmesan cheese.
  • Cover the baking dish loosely with foil and bake for 20 minutes, then remove the foil and bake for another 10-15 minutes, or until the cheese is bubbly and lightly golden.
  • Let the pasta rolls rest for a few minutes before serving, then garnish with fresh parsley or basil if desired, and serve with a green salad and garlic bread.

Notes

For extra golden top, broil for the last minute or two after removing the foil, watching carefully to prevent burning.