Garlic Butter Shrimp Lasagna Rolls
Imagine a pan of tender shrimp folded into ricotta and garlic-butter sauce, rolled up in lasagna noodles, and baked until the tops are golden and bubbling — that is exactly what this dish delivers: comfort with a coastal twist. It’s more delicate than traditional meat lasagna, bright from lemon and herbs, and indulgent in the best way thanks to a glossy garlic-butter finish that soaks into every layer.
My husband calls this “fancy weeknight lasagna,” and our kids insist it’s dinner party food they deserve every Friday. We first made it on a rainy Saturday when I wanted something special but not fussy; feeding everyone from a single baking dish felt cozy and a little celebratory. Now it’s our easy Sunday-night fallback — simple enough to pull together after errands, but pretty enough that friends immediately ask for the recipe.
Why You’ll Love This Garlic Butter Shrimp Lasagna Rolls
– Layers of familiar comfort (ricotta and pasta) with unexpected brightness from garlic, lemon, and shrimp.
– Elegant enough for guests yet forgiving: the rolls hold together and reheat beautifully for leftovers.
– Short on hands-on time — most of the work is assembly and a quick bake — but high on payoff.
– Flexible: swap cheeses or herbs depending on what’s in your fridge without losing the spirit of the dish.
Behind the Recipe
This recipe grew out of wanting something that felt both celebratory and approachable. Shrimp cooks fast, so the trick is to treat it gently — just until opaque — and to rely on the garlic-butter sauce to carry flavor into the cheese. Lasagna rolls are a little friendlier than a full pan of layered lasagna because you can control portions and they present nicely. People often over-sauce the filling; a wetter outer sauce is fine, but the filling should be creamy, not soupy, so the rolls hold their shape. A final broil gives the top a pleasing blisters-and-brown bits finish that makes it look and smell irresistible.
Shopping Tips
– Seafood: Choose firm, dry-packed shrimp if possible; avoid shrimp already swimming in ice water or heavy preservatives. Larger shrimp (16/20 or 21/25) give a nice bite inside the rolls.
– Grains/Pasta: Look for no-boil or oven-ready lasagna sheets if you’re short on time, otherwise regular noodles work fine if you pre-cook them al dente.
– Dairy: Use whole-milk ricotta and a mix of grated cheeses for richness; low-fat versions tend to be watery and make the filling loose.
– Cheese: Freshly grated Parmesan (not the pre-shredded powder) melts better and gives a smoother, more savory finish.
– Fresh Herbs: Pick bright, fragrant parsley and basil; they add lift at the end — dried herbs won’t give the same fresh punch.
Prep Ahead Ideas
– Make the ricotta filling the day before and refrigerate in an airtight container; bring it to cool room temperature before assembling so it spreads easily.
– Peel and devein shrimp ahead of time and store them in a sealed container on ice or in the coldest part of your fridge for up to 24 hours.
– Grate cheeses and chop herbs the night before; keep them separately wrapped to preserve freshness.
– Assemble the rolls and cover tightly in the baking dish, then bake straight from chilled (add a few extra minutes to the bake time).
Time-Saving Tricks
– Use oven-ready lasagna noodles to skip the boiling step entirely — they soften during baking and save a pot.
– Buy pre-peeled shrimp and pre-shredded mozzarella if you’re in a real hurry; drain and pat shrimp dry well to avoid excess moisture.
– Do a quick pan-sauté of garlic and butter for the sauce while the oven preheats — multitasking helps everything come together faster.
– Lay out all ingredients (mise en place) on one counter: it shaves minutes and keeps assembly calm and focused.
Common Mistakes
– Overcooking the shrimp: they go from perfect to rubbery quickly. Remove from heat when they’re just opaque and allow residual heat to finish them in the oven.
– Making the filling too runny: if your ricotta is watery, drain it in a fine sieve or cheesecloth for 15–30 minutes before mixing.
– Over-salting early: tastes concentrate as the dish bakes; use modest salt and adjust at the end with a sprinkle of flaky sea salt if needed.
– Skipping the rest after baking: letting the lasagna rolls sit 5–10 minutes makes them easier to serve and helps the filling set.
What to Serve It With
A simple arugula salad dressed with lemon and olive oil, roasted asparagus, or crusty garlic bread are perfect companions. A light white wine — unoaked Chardonnay or Pinot Grigio — pairs beautifully without overwhelming the shrimp.
Tips & Mistakes
Don’t pile heavy sauce into the filling; aim for a creamy, spreadable texture so the rolls hold. If your dish looks too dry before baking, brush a little extra garlic butter over the tops so they brown evenly.
Storage Tips
Store in airtight containers in the fridge. It reheats beautifully, but if you sneak a bite cold straight from the container, it still works.
Variations and Substitutions
Swap shrimp for cooked crab or shredded rotisserie chicken if you prefer — adjust seasoning because crab is sweeter and chicken is milder. For a lighter version, use part-skim ricotta and skip the extra butter drizzle; for a richer version, stir a little mascarpone into the ricotta. Gluten-free lasagna sheets work fine; just check package instructions for pre-soak or bake times.
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