Sunday, April 27, 2008

Giada's Shrimp Lasagna Rolls

Giada's recipe, featured on Brooke's blog.

  • 8 ounces whole wheat lasagna noodles
  • 1.5 tablespoons olive oil
  • 1/2 pound large raw shrimp, peeled and deveined
  • Salt and freshly ground black pepper
  • 1 large clove garlic, chopped
  • 1 (15 oz) container whole-milk ricotta
  • 1/4 cup freshly grated Parmesan cheese
  • 1 egg, lightly beaten
  • 1/8 cup chopped fresh basil
  • 1/8 teaspoon freshly grated nutmeg
  • 1.5 cups marinara sauce
  • 3/4 cup grated mozzarella cheese

  • Preheat the oven to 350.
  • Bring a large pot of salted water to boil over high heat. Add the pasta and partially cook until tender but still firm to the bite, about 6-8 minutes. Drain.
  • Meanwhile, heat the oil in a large skillet over medium heat. Season the shrimp with salt and pepper. Add the shrimp and garlic to the pan and saute until shrimp are cooked, about 4 minutes, stirring often. Remove from heat and let cool. Coarsely chop the cooled shrimp and place in a bowl with 1 cup ricotta cheese, the Parmesan cheese, eggs, basil, 3/8 teaspoon salt, 1/8 teaspoon pepper, and the nutmeg. Stir to combine.
  • In another bowl, combine the marinara sauce with remaining 1 cup ricotta and stir to combine.
  • To make lasagna, cover the bottom of a baking dish with 1/2 cup marinara mixture. Lay 4 noodles flat on a dry work surface. Spread about 1/4 cup shrimp mixture evenly over each noodle. Roll up and place seam-side down in the baking dish. Repeat twice more to make 6-8 lasagna rolls.
  • Drizzle the rolls with the remaining marinara mixture and top with mozzarella. Bake until lasagna rolls are heated through and cheese begins to brown, about 25 minutes.
Notes: The ingredients/instructions above reflect the fact that I halved the recipe, which made 8 rolls, or 3-4 servings. You can see the full recipe and results on Brooke's blog.

Tim's Rating: 8/10
Liz's Rating: 9/10


Court Cooks said...

I have given you a blogging with a purpose award on my blog. I really enjoy reading your blog. Thanks!

Dunc said...

As you already know, I loved this recipe! One little note, though - it looks like the directions you posted still operate as if two containers of ricotta are needed....I just used 1 c for the filling, and one to mix with the marinara sauce, but I thought I would just let you know :-) holler!

seafood gourmet said...

combination of shrimp and mozzarella cheese really delicious

crab chair said...

Yummy... try this food now

Faye said...

I love this lasagna roll recipe!