by JennT1981
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my 47 recipes »
JennT1981's Notes:
Expand20 asparagus spears, trimmed, ends peeled and cut in half Ask a question about this ingredient
10 lasagna sheets Ask a question about this ingredient
20 tiger shrimp, peeled and deveined Ask a question about this ingredient
1 tablespoon fresh basil, minced Ask a question about this ingredient
1 tablespoon lemon juice Ask a question about this ingredient
1 dash fine sea salt Ask a question about this ingredient
1 dash fresh cracked pepper Ask a question about this ingredient
1 1/2 cup alfredo sauce Ask a question about this ingredient
2 tablespoons pesto Ask a question about this ingredient
10 ounces fresh mozzarella Ask a question about this ingredient
Bring a large pot of salted water to a boil and drizzle in olive oil.
Ask a question about this stepAdd lasagna and cook until almost tender, or al dente, about 8 to 10 minutes.
Ask a question about this stepDrain and lay out flat to cool.
Ask a question about this stepIn a medium bowl combine shrimp, basil, lemon juice, salt and pepper; toss to coat evenly.
Ask a question about this stepBeginning at one end of lasagna, place two shrimp along with two asparagus spears and roll tightly into a bundle.
Ask a question about this stepRepeat until complete. Place with fold-side down into greased baking dish.
Ask a question about this stepIn small bowl combine alfredo and pesto; mix well.
Ask a question about this stepEvenly coat bundles with sauce and top each with a slice of fresh mozzarella.
Ask a question about this stepBake until shrimp is pink, asparagus is tender and cheese is bubbly, about 35 minutes.
Ask a question about this stepBroil the last couple minutes to slightly brown cheese.
Ask a question about this stepLet cool slightly before serving.
Ask a question about this step
