Lemon Paprika Garlic Shrimp with Lasagna Roll Ups
"Seafood Sunday meets Pasta Sunday with these LEMON PAPRIKA GARLIC SHRIMP and DAIRY FREE SPINACH AND RICOTTA LASAGNA ROLL UPS with SPINACH WALNUT PESTO. These roll ups were SO EASY and SO DELICIOUS! I used @eatbanza new chickpea lasagna sheets to make these."
-- @starinfinitefood
Recipe Intro From starinfinitefood

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Prep time 10mins
Cook time 20mins
Serves or Makes: 4


For the Shrimp

  • 1/ 2 pound shrimp
  • Paprika, to taste
  • Salt, to taste
  • Garlic powder, to taste
  • 2 tablespoons coconut oil
  • Coconut aminos, to taste

For the Lasagna Roll Ups

  • 8 chickpea lasagna noodles
  • 1 cup dairy free ricotta
  • 1 teaspoon lemon juice
  • 1/ 2 teaspoon salt
  • Black pepper
  • Handful spinach
  • 1/ 4 cup pesto


  • Step 1

    To make the shrimp: Season shrimp with paprika, salt and garlic powder. Heat oil in a large skillet over medium. Add shrimp and coconut aminos. Cook about 2-3 minutes each side.

  • Step 2

    To make the lasagna roll ups: Boil the lasagna noodles for about 6 minutes.

  • Step 3

    Meanwhile, mix together the ricotta, lemon juice, salt and pepper in a bowl. Briefly sauté spinach in a lightly oiled skillet. Stir into the ricotta mixture.

  • Step 4

    Spread 1/4 ricotta mixture onto each noodle, then roll up tightly. Brush with pesto.

  • Step 5

    Serve with shrimp and greens, if desired.