1 lb lasagna noodles
3 tbsp. olive oil
1 lb. large shrimp, peeled and deveined
Salt and freshly ground black pepper
5 garlic cloves, chopped
2 (15 oz) containers whole-milk ricotta cheese
½ C freshly grated parmesan cheese
2 eggs, lightly beaten
¼ cup chopped fresh basil
3 C marinara sauce
1 ½ cups grated mozzarella cheese
Preheat oven to 350°. Bring large pot of salted water to boil over high heat. Add the pasta and partially cook until tender but still firm to the bite, stirring occasionally, 6 to 8 minutes. Drain.
Meanwhile, heat the olive oil in a large, heavy skillet over medium heat. Season the shrimp with salt and pepper. Add the shrimp and garlic to the pan and sauté until the shrimp are cooked, about 4 min., stirring often. Remove from the heat and let cool. Coarsely chop the cooled shrimp and place in a large bowl with 2 cups of the ricotta cheese, the parmesan cheese, eggs, basil, ¼ tsp. salt and ¼ tsp. pepper. Stir to combine.
In another bowl, combine the marinara sauce with the remaining 1 cup of ricotta cheese and stir to combine.
To make lasagna, cover the bottom of a 9x13 baking dish with 1 cup of marinara mixture. Lay four noodles flat on a dry work surface. Spread about ¼ C of the shrimp mixture over each noodle. Roll up and place seam side down in the baking dish. Repeat twice more to make 12 lasagna rolls. Drizzle the rolls with the remaining marinara mixture and top with grated mozzarella. Bake until the lasagna rolls are heated through and the cheese is beginning to brown, about 25 minutes.