Shrimp Scampi Lasagna Rolls
Ingredients
- 3 tbsp Butter
- 4 cloves Garlic minced
- 3 tbsp All-Purpose Flour
- 2½ cups Milk
- ¼ cup Freshly Chopped Parsley + more for garnish
- 1 pinch of Crushed Red Pepper Flakes
- ½ cup Dry White Wine we used Sauvignon Blanc
- 1¾ cups Shredded Mozzarella divided
- ½ cup Freshly Grated Parmesan
- Kosher Salt
- Freshly Ground Black Pepper
- 1 lb. Large Shrimp peeled + deveined + roughly chopped
- Juice of 1 lemon
- 10 cooked Lasagna Noodles
- 2 cups Ricotta
Instructions
- Preheat oven to 350℉. In a large skillet over medium heat, melt butter. Add garlic and cook until fragrant, 1 minute, then add flour and whisk until combined and golden, 1 minute more. Stir in milk, parsley, and a pinch of red pepper flakes and let thicken, 2 to 3 minutes. Add wine, ½ cup mozzarella, and Parmesan, and season with salt and pepper. Add shrimp and cook until pink, about 2 minutes more. Stir in lemon juice.
- On a large baking sheet, lay out cooked lasagna noodles. Spread a thin layer of sauce in a large baking or casserole dish. Spread each with a layer of ricotta, then top with a thin layer of scampi mixture. Roll up and spoon more sauce on top of roll-ups. Sprinkle with remaining ¾ cup mozzarella.
- Bake until golden and melty, 20 minutes. Broil 2 minutes if you want the tops to look golden.
- Garnish with parsley and enjoy!