Shrimp and Spinach Stuffed Lasagna Rolls 🍤 (Creamy, Elegant & Protein-Packed)

Introduction

If you love classic lasagna but want something lighter and more refined, Shrimp and Spinach Stuffed Lasagna Rolls are the perfect upgrade. Instead of heavy layers, tender lasagna noodles are individually rolled around a creamy shrimp-spinach filling and baked in a rich yet balanced sauce.

This dish feels restaurant-worthy but is surprisingly simple to prepare. It’s ideal for dinner parties, meal prep, or when you want comfort food with a seafood twist.

Ingredients

For the Rolls

10–12 lasagna noodles
1 lb (450g) raw shrimp, peeled, deveined, chopped
2 cups fresh spinach, chopped
1 cup ricotta cheese
½ cup shredded mozzarella
¼ cup grated Parmesan
1 egg
2 cloves garlic, minced
½ tsp salt
½ tsp black pepper
½ tsp Italian seasoning

For the Sauce

2 tbsp butter
2 tbsp flour
2 cups milk (warm)
½ cup chicken or seafood broth
½ cup grated Parmesan
Pinch nutmeg (optional)
Salt & pepper to taste

(Alternatively, use marinara or a light Alfredo sauce if preferred.)

Timing

Prep Time: 25 minutes
Cook Time: 30–35 minutes
Total Time: ~1 hour

⏱️ Faster and more portion-controlled than traditional layered lasagna.

Step-by-Step Instructions

Step 1: Cook the Noodles

Boil lasagna noodles until al dente. Drain and lay flat on parchment paper to prevent sticking.

Step 2: Prepare the Filling

In a bowl, mix ricotta, mozzarella, Parmesan, egg, garlic, salt, pepper, and Italian seasoning.

Gently fold in chopped shrimp and spinach.

Tip: Chop shrimp into small pieces so the rolls slice cleanly.

Step 3: Make the Sauce

In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute.

Gradually whisk in warm milk and broth. Simmer until thickened (about 3–5 minutes). Stir in Parmesan and seasonings.

✨ The sauce should coat the back of a spoon.

Step 4: Assemble the Rolls

Spread 2–3 tablespoons of filling evenly over each noodle. Roll tightly from one end to the other.

Spread a thin layer of sauce on the bottom of a baking dish. Arrange rolls seam-side down.

Pour remaining sauce over top.

Step 5: Bake

Bake at 375°F (190°C) for 30–35 minutes until bubbly and shrimp is fully cooked (internal temp 145°F / 63°C).

Broil for 2 minutes at the end for a golden top if desired.

Nutritional Information (Approximate per roll, based on 10 rolls)

Calories: ~280
Protein: 22g
Carbohydrates: 24g
Fat: 11g

💪 High in protein thanks to shrimp and ricotta, making it more balanced than traditional beef lasagna.

Healthier Modifications

If you’re aiming for a leaner option:

Use low-fat ricotta
Replace half the ricotta with cottage cheese
Use whole wheat lasagna noodles
Add extra spinach for more volume and fiber
Make a lighter sauce using 2% milk

Serving Suggestions

These rolls pair beautifully with:

Garlic bread
Caesar salad
Roasted asparagus
Lemon-dressed arugula salad
Steamed broccoli

For a lighter plate, serve two rolls with a large side salad.

Common Mistakes to Avoid

Overcooking shrimp (they become rubbery)
Overfilling noodles (hard to roll neatly)
Skipping sauce on bottom (prevents sticking)
Boiling noodles too soft (they tear easily)

Storage Tips

Refrigerate up to 4 days
Freeze assembled but unbaked rolls up to 2 months
Reheat covered at 350°F (175°C) to prevent drying