It’s borderline ridiculous how amazing these Shrimp Pesto Lasagna Roll Ups are!
Cheesy, creamy rolls of lasagna noodles with succulent shrimp swimming in a homemade pesto cream sauce.
I’m pretty sure that’s the exact definition of comfort food, right?!
This one is definitely a splurge meal, but WELLLLL worth it, my friends 🙂
For sure not a quick and easy weeknight meal.
Leave a little extra time for this dish so you can roll each one up with love and care.
How to Make Shrimp Pesto Lasagna Roll Ups
The first step is boiling 8 lasagna noodles according to the package directions.
Once they are cooked, rinse them with cold water and set aside.
While the lasagna noodles were boiling, I cooked a pound of jumbo shrimp that were peeled and deveined.
Set a skillet over medium heat and once hot, add a Tablespoon butter, the shrimp, and four minced garlic cloves.
Season with kosher salt, pepper, and crushed red pepper flakes.
Shrimp cook rather quickly, really just a minute or two per side.
Remove the shrimp and place them on a cutting board.
And once cooled, roughly chop them into smaller pieces.
Now for the cream sauce!
Set the same skillet that you cooked the shrimp in over medium heat.
Add a Tablespoon of butter and a pint of heavy cream.
Once that comes to bubble, cook 4 to 5 minutes, stirring a few times.
Then stir in some pesto and a cup of shredded mozzarella cheese.
Remove from heat once the cheese is melted.
I could probably eat this just with a spoon!
We have all of our components ready, so now we make the roll ups.
Lay the lasagna noodles flat and use a spoon to gently spread ricotta cheese over each.
Next place the shrimp over top.
Then roll them up 🙂
Put a little cream sauce in a greased 9×13 casserole dish and place the lasagna rolls seam side down.
All snuggled up together for the perfect fit!
Pour the rest of the pesto cream sauce over top.
And another cup of cheese.
Cover with foil and place in a 375 degree oven for 25 to 30 minutes.
Then remove the foil and bake an additional 10 minutes.
Sprinkle some parsley or basil over top if desired before serving.
Comfort food doesn’t get much better than Shrimp Pesto Lasagna Roll Ups 🙂
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Shrimp Pesto Lasagna Roll Ups
Shrimp Pesto Lasagna Roll Ups are individual rolls of lasagna stuffed with shrimp in a creamy, cheesy pesto sauce for a delicious dinner
- 8 lasagna noodles
- 2 Tbsps butter
- 1 pound jumbo shrimp peeled and deveined
- kosher salt, pepper, crushed red pepper flakes
- 4 cloves garlic minced
- 1 pint heavy cream
- 2 Tbsps pesto
- 2 cups shredded mozzarella cheese
- 1 15 oz container ricotta cheese
- Optional: parsley or basil for garnish
Boil the lasagna noodles according to package directions. Rinse with cold water.
Set a skillet over medium heat. Add 1 Tbsp of the butter, the shrimp, kosher salt, pepper, crushed red pepper flakes, and garlic. Cook the shrimp 1 to 2 minutes per side. Remove the shrimp and set aside.
To the same skillet add the remaining butter and once melted add the cream, bring to a boil and reduce the heat to simmer for 4 to 5 minutes.
Add the pesto, 1 cup of the mozzarella cheese and stir until melted.
Add a few spoonfuls of the cream sauce to a greased 9×13 casserole dish.
Lay the lasagna noodles flat and spread the ricotta cheese evenly on one side. Chop the shrimp and add the shrimp over the ricotta cheese, roll up and place seam side down in the casserole dish.
Pour the pesto cream sauce over top of the roll ups and sprinkle the remaining cheese. Cover with foil and place in a 375 degree oven for 25 to 30 minutes. Remove foil and bake an additional 10 minutes.
Serve with parsley or basil for garnish if desired.