Ingredients:

• 12 lasagna noodles (cooked and drained)

• 1 lb shrimp, peeled, deveined, and chopped

• 2 cups fresh spinach, chopped

• 2 cloves garlic, minced

• 1 tbsp olive oil or butter

• 1 cup ricotta cheese

• ½ cup grated Parmesan cheese

• 1 cup shredded mozzarella cheese (plus more for topping)

• 1 egg

• 1 tsp Italian seasoning

• Salt and black pepper, to taste

• 2 cups Alfredo sauce (or creamy garlic sauce)

Instructions:

1. Cook shrimp and spinach: In a skillet, heat olive oil over medium heat. Add garlic and cook until fragrant. Add chopped shrimp and cook for 2–3 minutes, until pink. Stir in spinach and cook until wilted. Remove from heat and let cool slightly.

2. Make filling: In a bowl, combine ricotta, Parmesan, mozzarella, egg, Italian seasoning, salt, and pepper. Stir in the cooled shrimp and spinach mixture until evenly mixed.

3. Assemble rolls: Lay cooked lasagna noodles flat. Spread a layer of the filling over each noodle, then roll them up tightly.

4. Prepare baking dish: Spread 1 cup of Alfredo sauce on the bottom of a 9×13-inch baking dish. Arrange the pasta rolls seam side down in the dish. Pour the remaining Alfredo sauce evenly over the top. Sprinkle with extra mozzarella.

5. Bake: Cover with foil and bake at 375°F (190°C) for 20 minutes. Remove foil and bake an additional 10 minutes, until the cheese is melted and bubbly.

6. Serve: Garnish with fresh parsley or a sprinkle of Parmesan and serve warm.