by JennT1981
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20
asparagus spears, trimmed, ends peeled and cut in half
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10
lasagna sheets
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20
tiger shrimp, peeled and deveined
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1 tablespoon
fresh basil, minced
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1 tablespoon
lemon juice
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1 dash
fine sea salt
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1 dash
fresh cracked pepper
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1 1/2 cup
alfredo sauce
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2 tablespoons
pesto
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10 ounces
fresh mozzarella
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Bring a large pot of salted water to a boil and drizzle in olive oil.
Ask the hotline about this step!Add lasagna and cook until almost tender, or al dente, about 8 to 10 minutes.
Ask the hotline about this step!Drain and lay out flat to cool.
Ask the hotline about this step!In a medium bowl combine shrimp, basil, lemon juice, salt and pepper; toss to coat evenly.
Ask the hotline about this step!Beginning at one end of lasagna, place two shrimp along with two asparagus spears and roll tightly into a bundle.
Ask the hotline about this step!Repeat until complete. Place with fold-side down into greased baking dish.
Ask the hotline about this step!In small bowl combine alfredo and pesto; mix well.
Ask the hotline about this step!Evenly coat bundles with sauce and top each with a slice of fresh mozzarella.
Ask the hotline about this step!Bake until shrimp is pink, asparagus is tender and cheese is bubbly, about 35 minutes.
Ask the hotline about this step!Broil the last couple minutes to slightly brown cheese.
Ask the hotline about this step!Let cool slightly before serving.
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