Shrimp and spinach lasagna roll-ups

Tender lasagna sheets wrapped around juicy shrimp, creamy ricotta, and spinach make these Creamy Garlic Parmesan Shrimp and Spinach Lasagna Roll-Ups a delicious dinner for seafood lovers. Each roll is covered with homemade garlic Parmesan sauce, topped with mozzarella, and baked until golden and bubbling.

Inspired by the dish pictured, this recipe combines the comforting layers of lasagna with the rich flavor of creamy shrimp pasta. The individual rolls make serving easy, while the golden cheese and shrimp topping give the finished dish a beautiful presentation.

Serve them for a family dinner, a weekend gathering, or a special occasion when you want something impressive made with familiar ingredients.

Prep time: 30 minutes
Cook time: 35 minutes
Resting time: 5 minutes
Total time: 1 hour 10 minutes
Servings: 6
Yield: 12 roll-ups
Serving size: 2 roll-ups

Ingredients for Shrimp and spinach lasagna roll-ups

For the Pasta and Shrimp

• 12 regular lasagna noodles
• 1½ pounds large raw shrimp, peeled, deveined, and tails removed
• 1 tablespoon olive oil
• ½ teaspoon smoked paprika
• ¼ teaspoon salt
• ¼ teaspoon black pepper

For the Spinach and Cheese Filling

• 8 ounces fresh spinach, roughly chopped
• 15 ounces ricotta cheese, drained if watery
• ½ cup shredded mozzarella
• ¼ cup freshly grated Parmesan
• ½ teaspoon Italian seasoning

For the Garlic Parmesan Sauce

• 2 tablespoons unsalted butter
• 4 garlic cloves, minced
• 2 tablespoons all-purpose flour
• 1½ cups whole milk
• 1 cup heavy cream
• ¼ cup freshly grated Parmesan
• ¼ teaspoon salt, or to taste
• ¼ teaspoon black pepper

For the Topping

• 1½ cups shredded mozzarella
• 2 tablespoons chopped fresh parsley

Step-by-Step Instructions for Shrimp and spinach lasagna roll-ups

1. Prepare the Oven and Baking Dish

Preheat your oven to 375°F (190°C). Lightly grease a 9-by-13-inch baking dish.

Choose a dish large enough to hold the rolls in one layer. Keeping them close together helps them maintain their shape, but avoid squeezing them so tightly that the sauce cannot settle between them.

2. Cook the Lasagna Noodles

Bring a large pot of salted water to a boil. Add the lasagna noodles and cook according to the package instructions until just al dente.

The noodles should bend easily without becoming soft or fragile. They will continue cooking in the oven.

Drain carefully, briefly rinse with cool water, and lay the noodles flat on a lightly oiled baking sheet. Keep them separated so they do not stick together.

3. Prepare the Shrimp

Pat the shrimp dry with paper towels. Toss them with the olive oil, smoked paprika, salt, and black pepper.

Reserve 12 shrimp in the refrigerator for topping the rolls later. Chop the remaining raw shrimp into bite-sized pieces, using a separate cutting board and washing your hands afterward.

Small pieces spread evenly through the filling and make the finished rolls easier to cut and eat.

4. Wilt the Spinach

Heat a large skillet over medium heat. Add the spinach with a tablespoon of water and cook for about 2–3 minutes, stirring until wilted.

Transfer it to a strainer and let it cool. Squeeze out as much liquid as possible, then chop it more finely.

This step matters because excess spinach water can loosen the filling and thin the cream sauce during baking.

5. Make the Garlic Sauce

Melt the butter in a saucepan over medium-low heat. Add the minced garlic and stir for about 30 seconds, just until fragrant.

Sprinkle in the flour and whisk continuously for 1 minute. Gradually pour in the milk, whisking after each addition to prevent lumps.

Add the heavy cream and bring to a gentle simmer. Cook for 3–5 minutes, stirring frequently, until the sauce lightly coats the back of a spoon.

6. Finish the Sauce

Reduce the heat to low and stir in the Parmesan, salt, and black pepper.

The sauce should be creamy but pourable. If it becomes too thick, add milk one tablespoon at a time until it flows easily.

Avoid a vigorous boil after adding the cheese. Gentle heat helps keep the sauce smooth. Taste and adjust the seasoning before assembling the rolls.

7. Mix the Filling

In a bowl, combine the ricotta, cooked spinach, ½ cup mozzarella, ¼ cup Parmesan, and Italian seasoning.

Stir until evenly mixed. Fold in the chopped raw shrimp last.

The filling should be thick enough to spread without running off the noodles. Assemble the rolls immediately after adding the shrimp, keeping any unused filling refrigerated.

8. Fill and Roll the Pasta

Spread about ¾ cup of sauce across the bottom of the prepared baking dish.

Place one lasagna noodle on a clean work surface. Spread one-twelfth of the filling along its length, leaving a small border at the edges.

Roll gently from one short end to the other. Place seam-side down in the baking dish. Repeat with the remaining noodles and filling.

9. Add Sauce and Cheese

Pour the remaining garlic Parmesan sauce evenly over the rolls, covering the exposed pasta edges.

Sprinkle with the remaining 1½ cups mozzarella.

Cover the dish with foil, tenting it slightly so it does not press against the cheese. Covering during the first part of baking helps the pasta stay tender and allows the filling to heat through evenly.

10. Bake the Roll-Ups

Bake covered for 20 minutes. Remove the foil and bake for another 10–15 minutes, until the sauce bubbles and the cheese begins to turn golden.

The shrimp inside should be opaque and cooked through. Check the center of a roll with an instant-read thermometer; the shrimp filling should reach 145°F (63°C).

If necessary, cover loosely and continue baking until ready.

11. Cook the Topping Shrimp

During the final few minutes of baking, heat a nonstick skillet over medium-high heat.

Add the reserved seasoned shrimp and cook for approximately 1–2 minutes per side, depending on their size, until opaque throughout and reaching 145°F (63°C).

Cooking these shrimp separately gives them an attractive golden surface and prevents them from becoming tough during a long bake.

12. Rest, Garnish, and Serve

Let the baked rolls rest for 5 minutes so the filling settles slightly.

Top each roll with one cooked shrimp and scatter the chopped parsley over the dish.

Serve two rolls per person with a generous spoonful of sauce. For a presentation similar to the photograph, arrange the rolls on a serving platter and spoon sauce around their bases.

Tips for the Best Results for Shrimp and spinach lasagna roll-ups

• Dry the shrimp well. Excess moisture can dilute the filling and prevents the topping shrimp from browning.
• Drain the spinach thoroughly. Squeeze it in a clean kitchen towel once cool.
• Use freshly grated Parmesan. It generally melts more smoothly than shelf-stable grated cheese.
• Keep the noodles slightly firm. Overcooked sheets can tear while rolling.
• Divide the filling first. Roughly portioning it into 12 amounts helps make evenly sized rolls.
• Cover exposed edges with sauce. Bare pasta can become dry or crisp in the oven.
• Watch the topping shrimp closely. Remove them from the skillet as soon as they are cooked.
• Rest before serving. A short rest makes the rolls easier to lift without losing their filling.

Recipe Notes and Substitutions for Shrimp and spinach lasagna roll-ups

Frozen shrimp: Thaw completely in the refrigerator, drain, and pat dry before seasoning.

Frozen spinach: Replace the fresh spinach with approximately ½ cup thawed, thoroughly squeezed frozen spinach.

Cottage cheese: Use the same amount of drained, blended cottage cheese instead of ricotta. The texture and saltiness will vary slightly.

Lighter sauce: Replace the heavy cream with an equal amount of milk. The flour will still provide thickening, although the sauce will taste less rich.

Pasta choice: Regular boiled lasagna noodles work best. Oven-ready sheets may crack unless their package specifically provides instructions for softening and rolling them.

Additional flavor: For a little heat, add a small pinch of crushed red pepper to the sauce. Keep it subtle so the shrimp remains the main flavor.

Serving Suggestions for Shrimp and spinach lasagna roll-ups

These creamy shrimp lasagna rolls are filling, so simple sides work especially well.

Try a crisp green salad with lemon dressing, steamed green beans, or roasted asparagus. Their fresh flavors balance the rich sauce.

Garlic bread is another option for soaking up the Parmesan sauce. For a smaller meal, serve one roll with a larger portion of vegetables.

Add any lemon juice to individual servings rather than stirring a large amount into the cream sauce.

Storage and Reheating for Shrimp and spinach lasagna roll-ups

Refrigerate leftovers in a covered container within 2 hours of cooking and use within 3–4 days.

Reheat individual portions covered in the microwave, adding a splash of milk to loosen the sauce. Heat in short intervals until the center reaches 165°F (74°C).

For oven reheating, place the rolls in a covered baking dish at 325°F (165°C) until thoroughly heated.

You can freeze cooked, cooled portions for up to 2 months for best quality. Thaw overnight in the refrigerator before reheating. The sauce may separate slightly, but gentle heating helps improve its consistency.

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Estimated Nutritional Information for Shrimp and spinach lasagna roll-ups

Per serving, based on 2 roll-ups:

• Calories: Approximately 760
• Protein: 49 grams
• Carbohydrates: 48 grams
• Fat: 42 grams
• Saturated fat: 24 grams
• Fiber: 3 grams
• Sodium: Approximately 950 milligrams

These are estimates. Actual values depend on the shrimp, pasta, dairy products, and amount of salt used.

Nutritional Benefits for Shrimp and spinach lasagna roll-ups

Provides protein: Shrimp, ricotta, and mozzarella contribute protein to make this a satisfying main meal.

Includes vegetables: Spinach adds leafy greens along with folate and vitamin K.

Supplies calcium: Milk and cheese contribute calcium, which supports normal bone and tooth maintenance.

Offers flexible portions: Individual rolls make it easy to adjust servings and pair the dish with extra vegetables.

This is a rich meal containing substantial saturated fat and sodium. Smaller portions and vegetable sides can help it fit your preferences.

Frequently Asked Questions for Shrimp and spinach lasagna roll-ups

Can I use cooked shrimp?
Yes. Chop cooked shrimp for the filling and begin checking the rolls earlier. Previously cooked shrimp can become firm with prolonged baking. Heat the assembled dish thoroughly.

Can I prepare these ahead?
Prepare the sauce, noodles, and spinach mixture separately up to a day ahead. Refrigerate promptly, then add the raw shrimp and assemble shortly before baking.

Why is my filling watery?
The spinach, ricotta, or thawed shrimp probably contained excess moisture. Drain and dry each component well.

Can I leave out the spinach?
Yes. Omit it, or replace it with finely chopped sautéed mushrooms that have been cooked until their moisture evaporates.https://ketosl.com/pizza-grilled-cheese-sandwich/