Lasagna Rolls

Real g's move in silence like lasagna & real g's cook Lasagna Rolls filled with jerk chicken & shrimp & covered in a creamy alfredo sauce. You'll find some components of a regular lasagna in these rolls - the ricotta filling to be exact - but to spice things up, diced bell peppers are added to the ricotta filling to add some crunch & color. The sauce which is placed in and on the rolls is a homemade alfredo sauce but again we spice it up by adding some jerk seasoning which complements the chicken & shrimp which are seasoned with a blend of jerk seasoning, garlic & chili powder before frying.

Compared to a traditional lasagna these lasagna rolls are the perfect serving size so no arguing over who got a bigger slice because they're all the same size. These rolls are fairly easy to make & the recipe can be modified if you wanted to make seafood lasagna rolls, chicken alfredo lasagna rolls or shrimp lasagna rolls instead.

The final dish is rich, creamy, & filled with tons of flavor and texture. The meat isn’t too spicy despite being seasoned with jerk seasoning & the finely diced bell peppers provide a nice crunch in each bite. I could talk about how good this is dish is all day but then you wouldn’t have time to make it.

So let’s get to cooking. Have fun and enjoy!

Servings: 10

Preheat oven to 350℉.

In separate containers clean & pat dry the chicken & shrimp. Season both with the jerk seasoning, garlic, & chili powder. Cover & marinate until ready to fry.

Line a baking sheet with parchment paper & coat with cooking spray.

1. Fill a large pot with salted water and bring to a boil. Once boiling add the lasagna noodles and cook until al dente about 10 minutes. Drain and rinse under cold water. Place the cooked noodles on the parchment-lined baking sheet.

2. While the lasagna cooks, cut a small section from the bell pepper (follow the ridges in the pepper as a guide) and dice. Repeat with all the peppers and set aside.

3. Next the filling. In a bowl, add the ricotta, parmesan, mozzarella cheese, & diced bell peppers. Stir until well combined. Taste, season with salt & pepper if needed. Cover & place in the fridge.

Let's Fry

4. Heat oil in a large skillet over medium high heat. Once heated, cook the shrimp for 2 minutes per side. Remove the shrimp. In the same pan fry the chicken for 10-15 minutes per side. Once the chicken is cooked, transfer to a cutting board and chop into bite-sized pieces.

Note: Cook time depends on the size of the chicken. To decrease the cooking time dice the chicken into smaller pieces before frying.

Time to get saucy

5. In a clean pan over medium heat, add the butter & cream cheese. Then pour in the heavy cream, parmesan, mozzarella, & minced garlic. Stir to combine & bring to a boil.

6. Season with jerk seasoning, garlic powder & salt. Whisk to combine. Cook until the sauce has thickened. Spoon some of the finished sauce on the bottom of a baking dish and spread evenly.

Assembly Time

7. Lay lasagna noodles on a clean work surface. Spread a spoonful of the filling evenly over the top and middle of the noodles.

8. Top with pieces of chicken & shrimp, and spoon about 1tsp of the sauce on top. Roll the lasagna noodle tightly. Repeat & place the rolls in the prepared baking dish. Spoon the remaining sauce over the rolls & sprinkle some mozzarella cheese on top.

9. Cover with foil & bake at 350℉ for 10 minutes. Remove the foil and continue baking for another 10 minutes until all the cheese has melted. Serve warm and enjoy!

Optional: Add any leftover chicken or shrimp on top.