Ingredients:
- 12 Lasagna noodles (uncooked), (approximately 340g)
- 1 tbsp olive oil, (15 ml)
- 1 large onion, finely chopped, (approximately 150g)
- 2 cloves garlic, minced, (approximately 6g)
- 1 pound (450g) large shrimp, peeled, deveined, and chopped
- 10 ounces (283g) fresh spinach, washed and roughly chopped
- 1 cup (240ml) ricotta cheese
- ½ cup (60g) grated Parmesan cheese
- 1 large egg, lightly beaten
- ¼ teaspoon ground nutmeg
- Salt and black pepper to taste
- 1 tbsp olive oil (15 ml)
- 2 cloves garlic, minced, (approximately 6g)
- 1 (28 ounce) can crushed tomatoes, (approximately 794g)
- ½ cup (120ml) heavy cream
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- Salt and black pepper to taste
- Fresh basil leaves, chopped (optional)
- Grated Parmesan cheese (optional)
Instructions:
- Cook lasagna noodles according to package directions until al dente. Drain and lay flat on a clean surface to prevent sticking.
- Heat olive oil in a large skillet. Sauté onion and garlic until softened. Add chopped shrimp and cook until pink and opaque. Stir in spinach and cook until wilted. Remove from heat and let cool slightly.
- In a bowl, combine the shrimp and spinach mixture with ricotta cheese, Parmesan cheese, egg, nutmeg, salt, and pepper. Mix well.
- Heat olive oil in a saucepan. Sauté garlic until fragrant. Add crushed tomatoes, heavy cream, oregano, basil, salt, and pepper. Simmer for 10 minutes, stirring occasionally.
- Spread a thin layer of tomato cream sauce in the bottom of the baking dish. Place a portion of the shrimp and spinach filling on each lasagna noodle. Roll up tightly and place seam-down in the baking dish.
- Pour the remaining tomato cream sauce over the pasta rolls. Cover the dish with foil and bake in a preheated oven at 375°F (190°C) for 20 minutes. Remove the foil and bake for another 10 minutes, or until the sauce is bubbly and the pasta is heated through.
- Garnish with fresh basil and grated Parmesan cheese, if desired. Serve immediately.