Shrimp Lasagna Rolls

This was a great dinner – fun to make and very tasty!  The flavors reminded me a lot of the fantastic Penne a la Betsy (shrimp, basil, creamy tomato sauce).  I’ve never done lasagna rolls before but I am definitely a big fan.  They are a great meal like lasagna, but without all the fuss.  Assembly took very little time.  I think they would be great for company as well since they are already individual portions for easy serving.   I will definitely make them again.

Shrimp Lasagna Rolls


6 lasagna noodles

1 ½ tbsp. olive oil

¾ lb. shrimp, peeled and deveined

salt and pepper

2 cloves garlic, minced

15 oz. ricotta cheese

¼ cup Parmesan cheese

1 egg, lightly beaten

2-3 tbsp. chopped fresh basil

pinch of nutmeg

1 ¾ cups marinara sauce, divided

shredded mozzarella cheese, for topping



Preheat the oven to 350°.


Bring a large pot of water to boil over high heat.  Add the lasagna noodles and cook until partially tender, about 8 minutes.  Drain and set aside.


Meanwhile, heat the oil in a large skillet over medium heat.  Add the shrimp to the skillet; season with salt and pepper.  Add the garlic to the pan as well and sauté 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 of ricotta cheese, the Parmesan, egg, basil, salt and pepper to taste, and the nutmeg.  Stir to combine.


In another bowl, combine 1 ½ cups of marinara sauce with remaining ricotta, to taste.  Stir until smooth.


In an 8×8” baking dish, spread the remaining ¼ cup of marinara sauce so it covers the bottom.  Lay lasagna noodles out on a work surface.  Divide the shrimp mixture evenly between the noodles and spread over the full length of each.  Roll up and place seam-side down in the baking dish.  Spoon the creamy marinara sauce over the top.  Top with shredded mozzarella.


Bake until lasagna rolls are heated through and cheese begins to brown, about 25 minutes.

Source: adapted from …And a Cookie for Dessert, originally from Everyday Pasta by Giada De Laurentiis

16 Responses

  1. This is a great idea and I plan on making lasagna rolls soon!

  2. You are on a roll – No pun intended!! This looks mouth watering especially as I sit here listening to my tummy talk to me!!

    Yum – thanks for sharing


  3. These look delicious! I’ve seen this before but haven’t made them yet- maybe this post will inspire me to make them soon!

  4. I loved this recipe! Great photo!

  5. Mmm great picture, they look wonderful! I made lasagna rolls once before with spinach and ricotta, but these look so much fancier and gourmet 🙂

  6. These look fantastic!

  7. These look awesome, if only I liked shrimp.

  8. I’m glad you liked these! And you reminded me that I really need to make these again…

  9. yum! i’ve been wanting to make these since i saw them on another blog…

  10. […] 7, 2008 in Recipes Inspiration: Dr. Annie’s Shrimp Lasagna […]

  11. hi there, this looks yummy, except for the shrimp. I am not a seafood person. could I easily substitute chicken instead of the shrimp? I am also not the best cook, just a beginner so while I think I *can* do it, I still have to ask just to be sure…. ha ha. Thanks!!!! (Love your food by the way…:)

    • Hi Erika,
      Yes, you can definitely substitute chicken! I have heard of many people doing that with success. And yes, this is an easy meal so don’t worry if you’re not experienced. It’s easier than regular lasagna with all the layering – just smear the mixture on the noodles and roll them up!
      🙂 Annie

      • Thanks so much, I appreciate your quick response!!!! I can’t wait to make this now, with chicken! mmmm 🙂

  12. […] Thursday: Shrimp lasagna rolls […]

  13. Yummy! I love seafood so I think next time I’ll use even more seafood and chop some of them and keep some whole for the center of the roll. I can’t wait to make this again.

  14. I made these on Friday–doubled the recipe, but ended up with 11, but that’s okay. I was glad that I made sure to make the whole package of lasagna noodles because quite a few stuck together when I made them. I really enjoyed these and will make them again.

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