Creamy Roasted Red Pepper Shrimp

Ingredients :
For the Pasta Rolls:
- 8 lasagna sheets, cooked al dente
- 1 lb shrimp, peeled, deveined
- 2 cups fresh spinach, chopped
- 1 cup ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste

For the Roasted Red Pepper Cream Sauce:
- 2 large roasted red peppers, peeled and seeded
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and freshly ground black pepper, to taste

How to Make It:
1. Prepare the Baking Dish
Heat the oven to 375°F and lightly oil a large baking dish. Lay the cooked lasagna sheets flat so they are ready to fill without tearing.
2. Fold the Filling
In a mixing bowl, combine the shrimp, spinach, ricotta, mozzarella, Parmesan, garlic, basil, oregano, salt, and pepper. Mix with a light hand so the filling stays tender and evenly seasoned.
3. Roll the Pasta
Spread the shrimp and spinach mixture across each lasagna sheet in an even layer. Roll each sheet snugly and place the rolls seam side down in the prepared dish.