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Ingredients Creamy Shrimp White Lasagna Roll Ups:

1. Need of Lasagna :
2. Give 12 of lasagna noodles
3. You need 2 containers (15 oz.) for ricotta cheese
4. Provide 3/4 cup shredded mozzarella cheese, divided
5. Provide 1/2 cup for freshly shredded parmesan cheese, divided
6. Take 1/2 tsp. of Italian seasoning
7. Prepare Pinch - salt and pepper
8. Prepare Freshly chopped parsley
9. Take of Shrimp :
10. Require 1 tbsp. olive oil
11. Give 1/2 tsp. for cajun seasoning
12. Prepare 1/4 tsp. each salt and pepper
13. Need 1/2 lb. shrimp
14. Provide for White Sauce :
15. Prepare 2 cups heavy cream
16. Prepare 8 tbsp. - unsalted butter
17. Require 4 oz. for block style cream cheese
18. Need 2 cloves - garlic, minced
19. Make ready 1 tsp. Italian seasoning
20. Provide 1/2 tsp. - onion powder
21. Give 1/4 tsp. of salt, pepper, garlic powder
22. Give 1/4 cup of freshly shredded parmesan cheese

Creamy Shrimp White Lasagna Roll Ups making:

1. In a large pot, get some salted water boiling for the lasagna noodles. Cook them according to package directions. Once done, drain them and lay them out on some parchment paper. Set them aside.
2. While getting the water ready for the noodles, heat the olive oil in a large, deep skillet over medium heat. Once hot, add the shrimp. Season the shrimp with the Cajun seasoning, salt and pepper and cook until pink and opaque all over. When done, remove them to a cutting board and set them aside to cool slightly.
3. Return the skillet to the burner and add the cream, butter and cream cheese. Whisk together until everything is smooth and incorporated. Then whisk in the seasonings, the garlic and the cheese. Let it simmer for 3-5 minutes, until thickened. Remove the skillet from the heat and set it aside.
4. In a large bowl, stir together the ricotta cheese, Italian seasoning, pinch of salt and pepper and 1/4 cup of mozzarella and parmesan cheese. Coarsely chop the shrimp and stir it into the ricotta mixture.
5. Preheat the oven to 350°F. Line a 9x13" pan with foil. Ladle about 1/2 a cup of the white sauce over the bottom of the baking pan and spread it out. Working one at a time, scoop the ricotta mixture out onto the noodles and spread it out over the noodle. Start at one end and carefully roll the noodle up. Place it seam side down in the baking pan.
6. Once they are all rolled, pour the remaining white sauce evenly over the top of the rolls. Sprinkle the remaining mozzarella and parmesan cheese over the top, then cover the pan with foil.
7. Bake covered for 25 minutes, then uncover and bake an additional 20 minutes, until completely hot throughout and the cheese begins to turn golden brown. Once done, remove from the oven and garnish with some chopped parsley. Serve immediately and enjoy!

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