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1
Preheat the oven to 350F.
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2
Bring a large pot of salted water to a boil over high heat.
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3
Add the pasta and partially cook until tender but still firm to the bite, stirring occasionally, 6 to 8 minutes.
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4
Drain.
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5
Meanwhile, heat the olive oil in a large, heavy skillet over medium heat.
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6
Season the shrimp with salt and pepper.
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7
Add the shrimp and the garlic to the pan and saute until the shrimp are cooked, about 4 minutes, stirring often.
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8
Remove from the heat and let cool.
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9
Coarsely chop the cooled shrimp and place in a large bowl with 2 cups of the ricotta cheese (one container and about one-third of the other), the Parmesan cheese, eggs, basil, 3/4 teaspoon salt, 1/4 teaspoon pepper, and the nutmeg.
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10
Stir to combine.
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11
In another bowl, combine the marinara sauce with the remaining 1 cup of ricotta cheese and stir to combine.
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12
To make the lasagna, cover the bottom of a 9 x 13 x 2-inch baking dish with 1 cup of the marinara mixture.
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13
Lay four noodles flat on a dry work surface.
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14
Spread about 1/4 cup of the shrimp mixture evenly over each noodle.
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15
Roll up and place seam side down in the baking dish.
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16
Repeat twice more to make 12 lasagna rolls.
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17
Drizzle the rolls with the remaining marinara mixture and top with grated mozzarella.
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18
Bake until the lasagna rolls are heated through and the cheese is beginning to brown, about 25 minutes.
