# Components:
→ Pasta
01 - 6 lasagna noodles
→ Seafood
02 - 10 oz medium shrimp, peeled, deveined, and chopped
→ Cheese
03 - 1 cup ricotta cheese
04 - 1 cup shredded mozzarella cheese, divided
05 - 1/4 cup grated Parmesan cheese
→ Vegetables & Aromatics
06 - 2 tablespoons unsalted butter
07 - 2 cloves garlic, minced
08 - 1 tablespoon fresh parsley, chopped, plus more for garnish
09 - 1/2 teaspoon lemon zest
→ Sauce and Seasoning
10 - 1 1/2 cups Alfredo sauce
11 - 1/4 teaspoon ground black pepper
12 - Salt, to taste
# Directions:
01 - Preheat oven to 375°F and lightly grease a medium baking dish.
02 - Boil lasagna noodles in salted water until just al dente. Drain and lay noodles flat on parchment paper to avoid sticking.
03 - In a skillet over medium heat, melt butter. Sauté minced garlic for 30 seconds until fragrant. Add chopped shrimp, season lightly with salt and pepper, and cook for 2 to 3 minutes until shrimp is just opaque. Remove from heat and allow to cool slightly.
04 - In a large mixing bowl, combine ricotta, half the mozzarella, Parmesan, lemon zest, chopped parsley, and a pinch of pepper. Fold in the cooked shrimp mixture until evenly incorporated.
05 - Spread 2 to 3 tablespoons of the prepared filling over each lasagna noodle. Roll each noodle tightly and arrange seam-side down in the prepared baking dish.
06 - Pour Alfredo sauce evenly over the rolled noodles. Sprinkle the remaining mozzarella cheese on top. Cover the dish with foil and bake for 20 minutes. Remove foil and continue baking for 10 to 15 minutes until the filling is bubbling and the top is golden.
07 - Allow the lasagna rolls to rest for 5 minutes after baking. Garnish with additional chopped parsley and serve hot.
