Lasagna Recipe Wednesday: Lasagna Roll topped with Pepper Vodka Shrimp with Trinity Sauce over Sautéed Spinach

Today's recipe comes from a 2010 Tupelo Country Club Invitational class by Chef James Allen.

Lasagna Roll topped with Pepper Vodka Shrimp

with Trinity Sauce over Sautéed Spinach

The versatility of the lasagna roll is endless with the topping being your choice. Marinara, Alfredo, Pesto, or anything you create pairs great with this easy yet appealing entrée. By changing the herbs and seasonings you can easily make this dish your own. These rolls can be made in a larger quantity and frozen for later use.

For the Lasagna Roll:

8 Sheets of Lasagna Pasta, curled edges


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 1 cup ricotta cheese
1 cup large cottage cheese
1 package Boursin Cheese
1 ½ cups panko breadcrumbs
1 TB Basil
¼ cup Chopped Scallions
1 tsp. Crushed Red Pepper
2 eggs, beaten
Salt and pepper to taste
2 cups Shredded Mozzarella

Bring a large saucepan of water to a boil and submerge your lasagna sheets for seven minutes. Drain the lasagna sheets and rinse under cold water. Set aside to drain.

In a large mixing bowl, combine the remaining ingredients, except the mozzarella, and mix well. Lay one sheet of pasta on a clean surface and spread about 2/3 cup on the pasta leaving about an inch and half of the top and bottom of the pasta with no cheese mixture. Gently roll the sheet on top of itself to form a lasagna roll. It should be about the size of a tennis ball. Continue making the rest of the rolls placing them into a greased baking dish, glass preferably. Place in a 350F oven and bake for 30 minutes. After twenty minutes remove the dish and top the rolls with shredded mozzarella, place them back into the oven and continue cooking the last ten minutes.

For the Pepper Vodka Shrimp:

2 # Shrimp, peeled and deveined
1 Red Pepper, fine dice
1 Green Pepper, small dice
½ Vidalia Onion, small dice
2 Stalks Celery, small dice
1 Jalapeno, fine diced
1 Tomato, medium to large dice
1 TB Garlic
1 tsp. Crushed Red Pepper
1 TB Fresh Basil, chopped
½ cup Scallions, chopped
½ cup Vodka
Salt and Pepper, to taste

In a large skillet, sauté peppers, onions, celery and jalapeno, in olive oil, until soft then add the garlic, the spices, and the herbs. After a minute add the shrimp and stir. Once the shrimp is almost done, (completely pink) pour in the vodka and cook for a few more minutes. If the vodka flames up, stay calm and slowly move the skillet off the heat. If you are comfortable playing with flames in a pan, give your guests a show and move the pan back and forth to create a bigger flame. I will however, not be held responsible for burned ceilings. Proceed at your own risk!!!!!

Once the flames die down, add the tomatoes, season with salt and pepper then spoon the mixture onto the plated lasagna rolls. Enjoy!
 
For the Sautéed Spinach:


1 bag clipped spinach
½ tsp. garlic
½ tsp. nutmeg
Salt and Pepper – to taste
In a large skillet, preheat the olive oil and butter until it is just turning brown. Add the garlic and the spinach, continuing to move the spinach and garlic in the pan so it doesn’t burn. Season with the nutmeg, salt and pepper and enjoy!