Cheesy Shrimp Lasagna Rolls
- 1 lb shrimp (cleaned)
- 15 oz ricotta
- 1.5 cup mozzarella
- .5 cup parmesan
- 5 oz bacon (chopped)
- 4 oz egg (scrambled = 2 eggs)
- 8 oz provolone (sliced)
- 8 oz lasagna noodles
- 3 tsp garlic (smashed or roughly chopped)
- 24 oz pasta sauce (to taste)
- 1 tsp Cottonmouth
- 1/4 tsp salt
- In a large pot get water boiling with a dash of salt and olive oil.
- When boiling, add 3 lasagna noodles, and cook for 8 min. Repeat until you have 9 pliable noodles.
- Rub the lasagna noodles with olive oil so they don’t stick together and set aside.
- Get a pan heated to medium heat 325-350 and drop in the chopped bacon.
- When the bacon begins to brown drop in the chopped garlic, shrimp, and Cottonmouth.
- Once shrimp are cooked in about 3 minutes, turn off the heat and set aside to cool.
- In a large bowl mix ricotta, mozzarella, parmesan, eggs, and salt.
- Drain fat from shrimp and garlic and add them to the cheese filling.
- In a Pyrex cover bottom with a light layer of pasta sauce.
- Lay a lasagna noodle on flat a flat surface.
- At one end of lasagna add about 4 ounces of filling.
- Roll the lasagna noodle around the filling making your first roll.
- Set the roll in Pyrex with one of the open sides down.
- Continue to make rolls until you run out of something.
- Cover Pyrex with foil and bake at 350 degrees for 45 minutes.
- When baked set on the counter to cool down quite a bit. Enough to be able to handle rolls by hand.
- Plate your desired number of rolls and add a light pour of pasta sauce and provolone slice over each roll.
- Either place plated rolls under the broiler until cheese bubbles or in the microwave for about 1 minute.
- Add garnish and or some bread and get after it.
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