Rolled Shrimp Alfredo Lasagna
- 1/2 lb. shrimp
- 1 pkg. wild mushrooms or a mixture of your favorite
- 1 sm. yellow onion
- 3 cloves garlic
- 5 lasagna noodles
- 1 jar alfredo Sauce with mushrooms
- 1 Tbs. butter
- 2 Tbs. extra virgin olive oil
- White Wine
- 15 oz. ricotta cheese
- mozzarella cheese
- spray oil
- salt and pepper
Preheat Oven to 350 degrees. Chop onion, garlic and wild mushrooms, set aside. Put extra virgin olive oil and butter in a skillet on medium. Add onion and garlic; when garlic is brown, add mushrooms, salt and pepper; cook until tender. Add shrimp, cook until shrimp are pink (about 3 minutes). Deglaze the pan with your favorite white wine, (I use Tres Rio),and let simmer 5 minutes, set aside.
Boil water and salt in a big pan. When water begins to boil, add 5 lasagna noodles and cook to el dente. Drain when done, and run noodles under cold water.
Put alfredo sauce in a pan and heat. Add extra wine sauce from onion mushroom mixture. (DO NOT ADD MUSHROOM MIXTURE).
On wax paper (spray with oil) lay one lasagna noodle down. Spread a layer of ricotta cheese on each noodle. Next, put a thin line of the mushroom mixture down the center of the noodle. Roll the noodle into itself and put a tooth pick in the side to hold it closed. Transfer the roll to an aluminum muffin pan that has been sprayed with oil. Take some of the alfredo sauce and drizzle on top and down the sides. Repeat until all noodles are used. Bake in the oven covered for 20 minutes. Take rolls out and sprinkle mozzarella on top of each roll and broil until brown & bubbly (appx. 5 min).