INGREDIENTS
3 TBSP. butter
5 cloves garlic, minced
3 TBSP. all-purpose flour
2 1/2 cups whole milk
1/4 cups freshly chopped parsley, plus more for garnish
Pinch of crushed red pepper flakes
1/2 cups dry white wine
1 3/4 cups shredded mozzarella, divided
1/2 cups freshly grated Parmesan
Kosher salt
Freshly ground black pepper
1 lb. large shrimp, peeled and deveined, roughly chopped
Juice of 1 lemon
10 cooked lasagna noodles
2 cups ricotta
DIRECTIONS
Preheat oven to 350-degrees.
Melt butter in a large skillet over medium heat.
Add garlic and cook until fragrant, 1 minute, then add flour and whisk until combined and golden, 1 minute more.
Stir in milk, parsley and a pinch of red pepper flakes. Let thicken, 2 to 3 minutes.
Add wine, 1/2 cup mozzarella and Parmesan, and season with salt and pepper.
Add shrimp and cook until pink, about 2 minutes more.
Stir in lemon juice.
On a large baking sheet, lay out cooked lasagna noodles.
Spread a thin layer of sauce in a large baking or casserole dish.
Spread each with a layer of ricotta, then top with a thin layer of scampi mixture.
Roll up and spoon more sauce on top of roll-ups.
Sprinkle with remaining 3/4 cup mozzarella.
Bake until golden and melty, approximately 20 minutes.
Broil 2 minutes if you want the tops to look golden.
Garnish with parsley and serve.
