Monday, January 26, 2009
The only problem I have with making lasagna is that a pan of it is way too much for the two of us. Aaron will eat leftovers one, maybe two times. I hate having to throw something out so I end up eating it for days. and days. and days. Once it's finally gone, I'm so sick of it I don't want it for about a year. Yes, I could always freeze part of the pan, but I either don't think of it or for whatever reason, it doesn't happen. But now I don't have to! These rolls are fun to make and great since you can make as few or as many as you want.
The only advantage a regular lasagna has over these rolls is the no-boil noodle option. It's a great time saver when making a pan of lasagna. There's no way around that one here, but still worth the few extra minutes.
The only thing I would change would be to make these with beef or sausage next time, but that's just my personal preference. I'm not really a fan of crab, but used it anyway because Aaron likes it and we don't eat it that often.
Source: Jamie's Green Kitchen
6 lasagna noodles
1 ½ tbsp. olive oil
¾ lb. shrimp, peeled and deveined
salt and pepper
2 cloves garlic, minced
1 small can lump crab meat
15 oz. ricotta cheese
¼ cup Parmesan cheese
1 egg, lightly beaten
2-3 tbsp. chopped fresh basil
pinch of nutmeg
1 ¾ cups marinara sauce, divided
shredded mozzarella cheese, for topping
Preheat the oven to 350°.
Bring a large pot of water to boil over high heat. Add the lasagna noodles and cook until partially tender, about 8 minutes. Drain and set aside.
Meanwhile, heat the oil in a large skillet over medium heat. Add the shrimp to the skillet; season with salt and pepper. Add the garlic to the pan as well and sauté until shrimp are cooked, about 4 minutes, stirring often. Remove from heat and let cool. Coarsely chop the cooled shrimp and place in a bowl with 1 cup of ricotta cheese, the Parmesan, crab, egg, basil, salt and pepper to taste, and the nutmeg. Stir to combine.
In another bowl, combine 1 ½ cups of marinara sauce with remaining ricotta, to taste. Stir until smooth.
In an 8×8” baking dish, spread the remaining ¼ cup of marinara sauce so it covers the bottom. Lay lasagna noodles out on a work surface. Divide the shrimp mixture evenly between the noodles and spread over the full length of each. Roll up and place seam-side down in the baking dish. Spoon the creamy marinara sauce over the top. Top with shredded mozzarella.
Bake until lasagna rolls are heated through and cheese begins to brown, about 25 minutes.