These Shrimp Lasagna Roll Ups are a creamy, cheesy dream rolled into pasta!
With a savory shrimp and spinach ricotta filling wrapped in tender lasagna noodles, all smothered in a luscious roasted red pepper cream sauce, this dish is both comforting and elegant.
It’s the kind of meal that feels fancy, but is surprisingly simple to pull together for any weeknight dinner or special occasion.
Why You’ll Love This Recipe
Perfect for shrimp lovers – tender shrimp folded into every bite
Creamy, cheesy, and satisfying without being too heavy
Roll-up format makes it easy to serve and extra fun to eat
Roasted red pepper cream sauce brings a tangy, smooth finish
Great for meal prep, dinner parties, or a cozy family night
What You’ll Need (Ingredient Highlights)
Shrimp – Adds a juicy, protein-packed bite. Cook just until pink to keep them tender.
Lasagna noodles – Cooked just until al dente and perfect for rolling.
Spinach – Fresh and finely chopped for color and nutrients.
Ricotta, mozzarella, and Parmesan – The ultimate cheesy trio for a rich and creamy filling.
Garlic & olive oil – Aromatic base to infuse flavor into the shrimp.
Roasted red peppers – Sweet and smoky, blended into a silky cream sauce.
Heavy cream – Makes the sauce velvety and indulgent.
Lemon juice & basil – Add a touch of brightness to balance the richness.
Pro Tips Before You Start
Don’t overcook the shrimp — they’ll finish baking in the oven.
Chop shrimp finely so they blend seamlessly into the filling.
Use no-boil lasagna noodles to save time—just soak in hot water until pliable.
Blend the sauce until ultra smooth for a restaurant-style finish.
Prep ahead by assembling the rolls and refrigerating until ready to bake.
How to Make Shrimp Lasagna Roll Ups
Step 1: Cook the Noodles
Boil the lasagna noodles according to the package directions.
Drain and set aside.
Step 2: Sauté the Garlic and Shrimp
Heat olive oil in a pan and sauté garlic until fragrant.
Add the shrimp and cook until pink, then chop into small pieces.
Step 3: Make the Filling
In a large bowl, mix together spinach, ricotta, mozzarella, Parmesan, egg, and cooked shrimp.
Season with salt and pepper to taste.
Step 4: Roll the Lasagna
Spoon the filling onto each noodle and roll them up tightly.
Place the rolls seam-side down in a greased baking dish.
Step 5: Blend the Sauce
Combine roasted red peppers, heavy cream, lemon juice, and fresh basil in a blender until smooth.
Step 6: Bake the Rolls
Pour the sauce over the lasagna rolls, cover with foil, and bake until heated through.
Uncover, sprinkle with cheese, and continue baking until bubbly and golden.
Step 7: Garnish and Serve
Top with more fresh basil before serving. Enjoy warm!
What to Serve It With
Garlic bread or herb focaccia
Caesar salad or arugula with lemon vinaigrette
Grilled asparagus or roasted broccoli
A chilled glass of Pinot Grigio or sparkling water with lemon
Variations & Substitutions
Swap shrimp for lump crab meat or shredded rotisserie chicken
Make it vegetarian by omitting shrimp and adding mushrooms or zucchini
Use marinara if you prefer a traditional tomato sauce
Add heat with red pepper flakes blended into the sauce
Storage & Leftovers
Refrigerate leftovers in an airtight container for up to 3 days.
Freeze assembled rolls (without sauce) and store up to 2 months.
Add sauce and bake from frozen with extra time.
Reheat gently in the oven or microwave, adding a splash of cream to keep it moist.
FAQs
Can I use frozen shrimp?
Yes, just thaw and pat dry before cooking.
Do I need to cook the spinach first?
Nope! Chopping it finely lets it cook perfectly inside the oven.
Can I double this recipe?
Absolutely. Use two pans and rotate halfway through baking.
What’s the best way to blend the sauce?
A high-speed blender or immersion blender gives the smoothest texture.
Can I make this ahead?
Yes, assemble up to 24 hours ahead and refrigerate until baking.
Is this kid-friendly?
Definitely! The creamy texture and mild flavors make it a hit with kids.
What other cheeses can I use?
Try fontina, provolone, or a little goat cheese for a tangy kick.
Final Thoughts
These Shrimp Lasagna Roll Ups with Roasted Red Pepper Cream Sauce are everything I want in a pasta dish—creamy, savory, and just a little fancy.
The combo of garlicky shrimp, gooey cheese, and that silky red pepper sauce is pure comfort.
It’s the kind of dish that feels like a warm hug on a plate.
Shrimp Lasagna Roll-Ups
Ingredients
For the Lasagna Rolls:
- 12 lasagna noodles cooked and drained
- 1 lb shrimp peeled and deveined
- 2 cups fresh spinach chopped
- ½ cup ricotta cheese
- ½ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic minced
- 2 tbsp olive oil
- Salt and pepper to taste
For the Roasted Red Pepper Cream Sauce:
- 1 cup roasted red peppers jarred or homemade
- ½ cup heavy cream
- 1 tbsp chopped fresh basil
- 1 tbsp lemon juice
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a baking dish.
- Cook noodles, drain, and lay flat on a surface.
- In a skillet, sauté garlic in olive oil.
- Add shrimp and cook until pink. Chop finely.
- Mix shrimp with spinach, ricotta, mozzarella, Parmesan, egg, salt, and pepper.
- Spread filling onto noodles, roll, and place seam-down in the dish.
- Blend roasted red peppers, cream, basil, and lemon juice until smooth.
- See full steps with tips & photos → https://p4pd.org/shrimp-lasagna-roll-ups/
Notes
- You can use pre-cooked shrimp to save time—just chop and mix into the filling.
- Jarred roasted red peppers work beautifully and save prep time.
- Add crushed red pepper flakes to the sauce for a touch of heat.
