Fresh Gulf Shrimp Lasagna Roll-ups

Fresh Gulf Shrimp Lasagna Roll-ups

8 Lasagna Noodles

2 1l2 cups of Alfredo Sauce

1/2 cup shredded mozzarella cheese

for the filling

15 ounces ricotta cheese

1/4 cup grated parmesan cheese

1 egg beat

2 tablespoons finely chopped fresh parsley

1 cup cooked fresh gulf shrimp peeled and deveined. about 1/2 pound

1 cup shredded mozzarella cheese

To make the filling, combine the ricotta, parmesan, egg, and parsley in a medium-sized bowl, and stir to mix well.  Add shrimp and the mozzarella, and stir to mix.  Set aside.

Cook the noodles al dente according to package directions. drain well, rinse with cool water and drain again.

Coat a 2 1/2 quart casserole dish with nonstick spray.  to assemble the fresh gulf shrimp roll-ups, arrange the noodles on a flat surface and spread 1/8 of the filling mixture along the length of each noodle.  Roll each noodle up jelly-roll style and place in the prepared dish, seam side down.  Pour the sauce over the roll-ups.

Cover the dish with aluminum foil, and bake at 350 degrees for 30 minutes.  Remove the foil, spread the mozzarella over the top, and bake uncovered for 10 more minutes.

You can change up the types of cheese for a different flavor.

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