Giada's Shrimp Lasagna Rolls

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

Ingredients:

• 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

Instructions:

• 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