Shrimp Lasagna Rolls with Creamy Marinara

Name: Shrimp Lasagna Rolls with Creamy Marinara
Yield: 6 servings
Ingredients: 1 pound lasagna; 3 tablespoons olive oil; 1 pound large shrimp, peeled and deveined; Salt and freshly ground black pepper; 3 garlic cloves, chopped; 2 (15-ounce) containers whole-milk ricotta cheese; 1/2 cup freshly grated Parmesan cheese; 2 eggs, lightly beaten; 1/4 cup chopped fresh basil; 1/4 teaspoon freshly grated nutmeg; 3 cups marinara sauce (store-bought or homemade; see page 224); 1 1/2 cups grated mozzarella cheese (about 5 ounces)

January 26, 2012

On my last trip to Venice I fell in love with a shrimp lasagna I tried. This recipe is my twist on that Venetian dish. If you keep frozen shrimp in the freezer, this is a very good way to use them. Be sure not to overcook the lasagna noodles when you are boiling them, as they will finish cooking when you bake the assembled dish. You will only need twelve noodles in all, but cook a few extras in case some break or tear as you are boiling them.

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