Saturday, January 09, 2010

Shrimp Lasagna Rolls with Creamy Marinara

I'm getting the Stockholm post ready, but I figured I'd go ahead and update about our dinner tonight. It was pretty good! Not as exceptional as I'd hoped though, and strong on the basil (probably my fault), but pretty good.

We had a minor panic when I realized we had no-cook noodles, but the recipe involves rolling the mixture up in a noodle, so it kind of has to be boiled first. So I ignored the "DO NOT BOIL" notice on the box and boiled them for only a couple of minutes - just until they'd softened. This method worked out perfectly and they finished cooking in the oven. Also don't cook the shrimp the whole way, either. They will cook more in the oven as well. I used fat-free ricotta and low-fat mozzarella.

I don't think we'll make it again, but it was yummy.


Shrimp Lasagna Rolls with Creamy Marinara
Everyday Pasta by Giada de Laurentiis, pg 196

On my last trip to Venice, I fell in love with a shrimp lasagna that I tried. This recipe is my twist on that Venetian dish. If you keep frozen shrimp in the freezer, this is a good way to use them. Be sure not to overcook the lasagna noodles when you are boiling them, as they will finish cooking when you bake the assembled dish. You will only need 12 noodles in all, but cook a few extras in case some break or tear as you are boiling them.

1 lb lasagna
3 tbsp olive oil
1 lb large shrimp, peeled and deveined
Salt and freshly ground black pepper
3 garlic cloves, chopped
2 (15 oz) containers whole-milk ricotta cheese
1/2 cup freshly grated Parmesan cheese
2 eggs, lightly beaten
1/4 cup chopped fresh basil
1/4 tsp freshly grated nutmeg
3 cups marinara sauce (storebought or homemade)
1 1/2 cups grated mozzarella cheese (about 5 oz)

Preheat the oven to 350.

Bring a large pot of salted water to a boil over high heat. Add the pasta and partially cook until tender but still firm to the bite, stirring occasionally, 6-8 minutes. Drain.

Meanwhile, heat the olive oil in a large, heavy skillet over medium heat. Season the shrimp with salt and pepper. Add the shrimp and the garlic to the pan and saute until the shrimp are cooked, about 4 minutes, stirring often. Remove from the heat and let cool. Coarsely chop the cooled shrimp and place in a large bowl with 2 cups of the ricotta cheese (one container and about 1/3 of the other), the Parmesan cheese, eggs, basil, 3/4 tsp salt, 1/4 tsp pepper, and the nutmeg. Stir to combine.

In another bowl, combine the marinara sauce with the remaining 1 cup of ricotta cheese and stir to combine.

To make the lasagna, cover the bottom of a 9x13x2 inch baking dish with 1 cup of the marinara mixture. Lay 4 noodles flat on a dry work surface. Spread about 1/4 cup of the shrimp mixture evenly over each noodle. Roll up and place seam side down in the baking dish. Repeat twice more to make 12 lasagna rolls. Drizzle the rolls with the remaining marinara mixture and top with grated mozzarella. Bake until the lasagna rolls are heated through and the cheese is beginning to brown, about 25 minutes.

Yield: 6 servings

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