Creamy Shrimp & Spinach Lasagna Roll-Ups take everything you love about rich seafood pasta and wrap it into elegant, individual portions. Each roll is filled with juicy shrimp, tender spinach, and a cheesy ricotta mixture, then nestled into a baking dish and blanketed with a velvety cream sauce that’s just spicy enough to wake up your taste buds—without overpowering the delicate shrimp flavor.
This dish feels special enough for date night or a family celebration, yet it’s simple enough to prepare on a weeknight when you want something a little more indulgent. Instead of layering a traditional lasagna, you spread, roll, and bake—giving you beautiful spirals of filling in every slice. It’s a fun twist on classic lasagna that looks impressive on the plate but doesn’t require restaurant-level skills.
Whether you’re a seafood lover looking for a new favorite or you just want to elevate your pasta night, these Creamy Shrimp & Spinach Lasagna Roll-Ups deliver big comfort and flavor in every bite.
Yield, Temperature & Time
- Yield: 4 servings (about 8–10 roll-ups)
- Oven Temperature: 375°F (190°C)
- Total Time: 35–40 minutes baking
(plus about 20–25 minutes for prep)
Core Ingredients for Making the Recipe
To build these rich, satisfying lasagna roll-ups, you’ll layer simple, familiar ingredients in a smart way. Here’s what you’ll need, starting with the most important: the pasta itself.
Key Ingredients (First Things First)
- Lasagna noodles – the base of each roll
- Shrimp – juicy, protein-rich star of the filling
- Spinach – adds color, nutrients, and a mild earthiness
- Ricotta cheese – creamy, mild, and perfect for binding the filling
- Mozzarella & Parmesan – for stretch, flavor, and golden tops
- Heavy cream & broth – create the silky sauce
- Garlic & onion – build savory depth
- Crushed red pepper flakes – for that gentle, cozy heat
Now, let’s break it down in detail.
For the Lasagna Roll-Ups
- 10–12 lasagna noodles, cooked al dente
(cook a couple of extras in case a few tear) - Salt, for the pasta water
- 1 tablespoon olive oil (to keep noodles from sticking)
For the Shrimp & Spinach Filling
- 1 pound (450 g) raw shrimp, peeled, deveined, tails removed
- Medium or large shrimp, roughly chopped into small pieces
- 1 tablespoon olive oil or butter (for cooking the shrimp)
- 2–3 cloves garlic, minced
- 2 cups fresh baby spinach, chopped
or 1 cup frozen spinach, thawed and well squeezed dry - 1 ½ cups ricotta cheese
- 1 cup shredded mozzarella cheese, divided
- ¼ cup grated Parmesan cheese
- 1 large egg, lightly beaten
- ½ teaspoon Italian seasoning (or a mix of dried basil & oregano)
- ¼–½ teaspoon crushed red pepper flakes, to taste
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper
- Zest of ½ lemon, optional but brightens the seafood flavor
For the Creamy Sauce
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 3 tablespoons all-purpose flour
- 1 small onion or ½ medium onion, finely diced
- 2–3 cloves garlic, minced
- 1 ½ cups chicken broth or vegetable broth
- 1 cup heavy cream (or half-and-half for a slightly lighter sauce)
- ½ cup grated Parmesan cheese
- ½ teaspoon Italian seasoning
- ¼–½ teaspoon crushed red pepper flakes (adjust to preferred spice level)
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper
- 1–2 tablespoons fresh lemon juice, to taste
For Topping & Garnish
- Remaining mozzarella cheese (from the 1 cup above)
- Extra grated Parmesan, if desired
- 2 tablespoons fresh parsley or basil, chopped, for serving
- A pinch of paprika or extra chili flakes, optional, for color and spice
Step-by-Step
These roll-ups come together in a few simple stages: cook the noodles, prepare the filling, make the sauce, roll everything up, and bake. Once you understand the flow, you can easily repeat this dish whenever you’re craving creamy seafood comfort.
1. Prepare the Lasagna Noodles
- Boil the pasta:
Bring a large pot of salted water to a boil. Add the lasagna noodles and cook until just al dente, usually 1–2 minutes less than the package directions. - Prevent sticking:
Drain the noodles carefully, then lay them flat on a lightly oiled baking sheet or clean kitchen towel.- Drizzle a little olive oil over them or lightly toss them so they don’t stick together.
- Keep them in a single layer if possible; overlapping too much can cause tearing.
- Let them cool slightly:
Allow the noodles to cool while you work on the filling. They should be cool enough to handle comfortably with your hands.
2. Cook the Shrimp & Spinach
- Sauté the shrimp:
In a large skillet, heat 1 tablespoon of olive oil or butter over medium heat. Add the chopped shrimp and a pinch of salt and pepper.- Sauté for 2–3 minutes, just until the shrimp turn pink and opaque.
- Do not overcook; they’ll cook further in the oven.
- Add garlic and spinach:
Add the minced garlic to the skillet and cook for 30 seconds until fragrant. Stir in the spinach.- If using fresh spinach, cook until just wilted.
- If using frozen spinach, stir until it’s warmed through and any extra moisture has evaporated.
- Cool the mixture:
Remove the skillet from heat and let the shrimp-spinach mixture cool slightly. This keeps the ricotta from becoming too runny when you mix it in.
3. Make the Ricotta Filling
- Combine cheeses and seasonings:
In a large bowl, add:- Ricotta cheese
- ½ cup of the mozzarella
- ¼ cup Parmesan
- Italian seasoning
- Crushed red pepper flakes (adjust to preference)
- Lemon zest, if using
- Add egg and shrimp mixture:
Pour in the lightly beaten egg and fold in the cooled shrimp and spinach mixture. - Season to taste:
Add salt and black pepper, tasting as you go (remember the shrimp were lightly salted already). The filling should be creamy, chunky, and well-seasoned but not overly salty. - Set aside:
Keep the filling nearby; you’ll use it soon to spread over the noodles.
4. Prepare the Creamy Sauce
This sauce is rich, silky, and lightly spicy—like a cross between an Alfredo and a seafood cream sauce.
- Sauté onion and garlic:
In a saucepan or deep skillet, melt butter with 1 tablespoon olive oil over medium heat. Add the diced onion and cook for 3–4 minutes, until softened and translucent.
Stir in the garlic and cook for another 30 seconds. - Make the roux:
Sprinkle in the flour and stir constantly for 1–2 minutes. The mixture will look thick and slightly pasty—this is your flavor base and thickener. - Add broth gradually:
Slowly pour in the chicken broth, whisking constantly to avoid lumps.- Continue whisking until the mixture smooths out and begins to gently simmer.
- Add cream and seasonings:
Stir in the heavy cream, Italian seasoning, crushed red pepper flakes, salt, and black pepper.- Allow the sauce to simmer gently for 3–5 minutes, stirring frequently, until it thickens enough to coat the back of a spoon.
- Finish with Parmesan and lemon:
Remove from heat, then stir in Parmesan cheese until melted and smooth.- Taste and adjust with lemon juice, salt, pepper, or more crushed red pepper as needed.
- The sauce should be creamy, lightly tangy from the lemon, and gently spicy.
- Reserve some sauce:
Keep the sauce warm. You’ll pour some into the bottom of your baking dish and the rest over the roll-ups.
5. Assemble the Lasagna Roll-Ups
- Preheat the oven:
Heat your oven to 375°F (190°C). - Prepare the baking dish:
Lightly grease a baking dish (around 9×13 inches or similar).- Spoon a thin layer of the creamy sauce over the bottom—just enough to cover it. This prevents sticking and adds flavor from the start.
- Fill the noodles:
Place a lasagna noodle on a flat surface. Spread a generous layer of the shrimp and spinach filling over the noodle, leaving about ½ inch at one end bare to allow the filling to spread as you roll. - Roll it up:
Starting from the end with the filling closest to the edge, gently roll the noodle into a spiral.- Place the roll seam-side down in the sauce-lined baking dish.
- Repeat with the remaining noodles and filling.
- Top with sauce and cheese:
Pour the remaining creamy sauce evenly over the roll-ups, making sure to coat each one.- Sprinkle the top with the remaining mozzarella and additional Parmesan, if desired.
6. Bake to Perfection
- Cover and bake:
Cover the dish loosely with foil (to prevent the cheese from browning too quickly) and bake for 20–25 minutes. - Uncover and brown:
Remove the foil and bake for an additional 5–10 minutes, or until:- The sauce is bubbling around the edges
- The cheese on top is melted and lightly golden
- Rest before serving:
Let the roll-ups rest for 5–10 minutes before serving. This allows the sauce to thicken slightly and makes the roll-ups easier to plate. - Garnish:
Sprinkle with fresh parsley or basil, and add a pinch of paprika or extra chili flakes if you like a bit more color and heat.
Flavor Variations and Creative Twists
One of the best things about these Creamy Shrimp & Spinach Lasagna Roll-Ups is how adaptable they are. You can tweak the filling, play with the sauce, or adjust the spice level to make the dish truly your own.
1. Seafood Upgrades
- Shrimp & Crab Combo:
Replace ⅓ of the shrimp with lump crab meat for a luxurious seafood twist. Fold the crab into the filling gently at the end so it doesn’t break apart. - Shrimp & Scallops:
Add small bay scallops, or chop larger scallops into pieces similar in size to the shrimp. Sauté them briefly with the shrimp.
2. Different Greens
- Kale or Swiss Chard:
Swap spinach for finely chopped kale or Swiss chard. Sauté the greens a bit longer until tender before mixing into the filling. - Mixed Greens:
Use a combination of spinach, arugula, and baby kale for more complexity and a slight peppery note.
3. Change Up the Cheese
- Add Gruyère or Fontina:
Mix a little Gruyère or Fontina into the mozzarella for a nuttier, more complex flavor. - Extra Tang with Goat Cheese:
Replace ¼–⅓ of the ricotta with soft goat cheese. It adds a gentle tang that pairs beautifully with shrimp and spinach.
4. Spice Level Adjustments
- Mild & Cozy:
Use just a pinch of crushed red pepper flakes in the filling and sauce, or omit them entirely if you’re cooking for spice-sensitive guests. - Medium Heat:
Use the full amount of flakes in the recipe, and consider adding a dash of hot sauce to the sauce. - Spicy Lovers:
Increase the red pepper flakes or add a finely minced chili to the sauce. Just be careful not to overpower the delicate seafood.
5. Sauce Variations
- Tomato Cream Twist:
Stir ½–1 cup of crushed tomatoes or tomato passata into the sauce for a pink, tomato-cream style base. - Lighter Lemon Cream:
Use half-and-half instead of heavy cream and increase the lemon juice and zest for a brighter, lighter sauce.
6. Low-Carb or Gluten-Free Options
- Zucchini “Noodle” Roll-Ups:
Slice zucchini lengthwise into thin strips, grill or roast briefly until pliable, and use them instead of pasta for a low-carb version. - Gluten-Free Pasta & Flour:
Use gluten-free lasagna noodles and swap the all-purpose flour in the sauce with a gluten-free flour blend or cornstarch.
How to Serve
These lasagna roll-ups look beautiful on the plate and pair wonderfully with simple sides that don’t compete with the rich sauce.
1. Perfect Plating
- Use a large spoon or spatula to transfer 2–3 roll-ups to each plate.
- Spoon extra sauce from the dish over the top so every bite is creamy and flavorful.
- Finish with a sprinkle of fresh herbs and a light dusting of Parmesan.
2. Side Dishes That Work Well
- Light Green Salad:
A crisp salad with mixed greens, cucumber, and a lemony vinaigrette helps balance the richness. - Garlic Bread or Crusty Baguette:
Great for soaking up extra sauce from the plate. - Roasted Vegetables:
Try roasted asparagus, broccoli, or cherry tomatoes for a colorful, nutritious side.
3. For Special Occasions
This dish is a lovely option for:
- Date nights or anniversaries
- Small dinner parties
- Holiday meals where you want an alternative to red meat
Serve with chilled white wine (like Sauvignon Blanc or Pinot Grigio) or a sparkling water with lemon slices to complement the creamy sauce and seafood.
Tips & Variations for the Best Results
A few smart techniques will help you avoid common pitfalls and make this recipe turn out perfectly every time.
1. Don’t Overcook the Shrimp
Shrimp cook very quickly. If they’re fully cooked on the stovetop, they can become rubbery when baked.
- Sauté them just until they turn pink and opaque.
- Remove from heat immediately and let them finish gently in the oven within the roll-ups.
2. Dry the Spinach Well
Excess moisture from spinach can make the filling watery.
- If using fresh spinach, make sure to sauté until most of the moisture evaporates.
- If using frozen spinach, squeeze it thoroughly in a clean kitchen towel or paper towels to remove as much water as possible.
3. Aim for a Spreadable Filling
The filling should be thick but spreadable. If it feels too loose:
- Add a bit more ricotta or a small handful of mozzarella.
- Chill the filling briefly in the fridge so it firms up.
4. Handle the Noodles Gently
Lasagna noodles can tear if handled roughly or if they dry out.
- Keep them slightly oiled and in a single layer.
- Fill and roll one noodle at a time, so they don’t sit too long and become brittle.
5. Control Sauce Thickness
The sauce should be:
- Thick enough to coat the noodles
- Thin enough to pour and spread easily
If it’s too thick:
- Whisk in a splash of broth or cream until you reach the right consistency.
If it’s too thin:
- Simmer a few more minutes to reduce and thicken, stirring often.
6. Make-Ahead & Storage
You can:
- Assemble the roll-ups several hours in advance and refrigerate before baking.
- Allow them to sit at room temperature for 15–20 minutes, then bake as directed (adding a few extra minutes if needed).
Leftovers reheat beautifully and often taste even better as the flavors meld.
Final Thoughts
Creamy Shrimp & Spinach Lasagna Roll-Ups bring together everything comforting about pasta, cheese, and cream sauce but add a sophisticated twist with seafood and greens. Instead of a heavy, towering pan of lasagna, you get tidy spirals packed with shrimp and spinach, wrapped in pasta, and surrounded by a silky, mildly spicy cream sauce.
It’s the kind of dish that feels restaurant-worthy yet is completely achievable in your own kitchen. With everyday ingredients and a simple method—cook, fill, roll, and bake—you can create a meal that impresses guests, delights family, or simply spoils yourself after a long day.
Once you’ve made it once, you’ll find countless ways to adjust it to your taste: a little more lemon, a little more spice, different cheeses, or a mix of seafood. However you customize it, these roll-ups are likely to become a favorite in your rotation whenever you’re craving something creamy, cozy, and just a little bit special.
FAQ
Can I use frozen shrimp instead of fresh?
Yes, you can absolutely use frozen shrimp.
- Thaw them completely in the refrigerator or under cold running water.
- Pat them very dry with paper towels before cooking to avoid excess moisture in the filling.
The key is to make sure they’re thawed, drained, and not watery.
Can I make this dish ahead of time
Yes. This recipe is very make-ahead friendly.
- Assemble the roll-ups and place them in the baking dish with sauce.
- Cover tightly and refrigerate for up to 24 hours before baking.
- When ready to cook, let the dish sit at room temperature for about 15–20 minutes, then bake as directed, adding a few extra minutes if needed.
You can also bake the dish, cool it, and reheat portions later.
Can I freeze Creamy Shrimp & Spinach Lasagna Roll-Ups?
Yes, but seafood can change texture when frozen and reheated, so it’s best within 1–2 months.
- For best results, assemble the roll-ups without baking, cover tightly, and freeze.
- Thaw overnight in the refrigerator, then bake as directed (you may need to add 10–15 minutes to the baking time).
If you freeze leftovers after baking:
- Let them cool completely.
- Wrap individual portions tightly and freeze.
- Reheat in the oven or microwave, adding a splash of cream or milk if the sauce seems too thick.
Can I use no-boil lasagna noodles?
No-boil noodles are thinner and can be more fragile when rolled, but it’s possible with some adjustments:
- Briefly soak them in hot water until pliable before filling and rolling.
- Make sure your sauce is a bit looser, as no-boil noodles absorb more liquid.
If you’re new to roll-ups, traditional boiled lasagna noodles are usually easier to work with.
How can I make this recipe lighter?
To lighten the dish while keeping it satisfying:
- Use half-and-half instead of heavy cream in the sauce.
- Use part-skim ricotta and mozzarella.
- Use a little less cheese overall, or skip extra cheese on top.
- Increase the amount of spinach or add extra vegetables like mushrooms or zucchini to the filling.
You’ll still get creamy, cheesy comfort but with a bit less richness.
Can I substitute chicken for the shrimp?
Yes. If you’re not a seafood fan or don’t have shrimp on hand, chicken works well:
- Cook finely diced or shredded chicken breast in the skillet until just done.
- Season similarly and combine with spinach in the filling.
You’ll end up with a delicious creamy chicken & spinach lasagna roll-up instead.
