Step 1: Cook the Pasta

1. Bring a large pot of salted water to a boil.
2. Cook the lasagna sheets until al dente (they will finish cooking in the oven). Drain and lay them flat on a greased baking sheet to prevent sticking.

Step 2: Make the Shrimp and Spinach Filling

1. Heat a skillet over medium heat and melt 1 tablespoon of butter.
2. Add garlic and shrimp, cooking for 2-3 minutes until shrimp turn pink. Remove from heat.
3. In a mixing bowl, combine ricotta, parmesan, mozzarella, egg, lemon zest, salt, black pepper, and red pepper flakes.
4. Stir in the cooked shrimp and chopped spinach until well mixed.

Step 3: Prepare the Roasted Red Pepper Cream Sauce

1. In the same skillet, melt 1 tablespoon of butter and sauté onion and garlic until soft.
2. Add roasted red peppers, broth, and smoked paprika. Simmer for 5 minutes.
3. Transfer to a blender and blend until smooth and creamy.
4. Pour back into the skillet, stir in heavy cream and parmesan cheese, and simmer until thickened. Season with salt and black pepper to taste.

Step 4: Assemble the Pasta Rolls

1. Spread a thin layer of roasted red pepper sauce on the bottom of a greased baking dish.
2. Take each lasagna sheet, spread a few tablespoons of filling, then roll tightly.
3. Place the rolled pasta seam-side down in the baking dish. Repeat with the remaining pasta sheets.

Step 5: Bake the Dish

1. Pour the remaining red pepper sauce over the pasta rolls.
2. Sprinkle mozzarella and parmesan cheese on top.
3. Cover with foil and bake at 375°F (190°C) for 20 minutes.
4. Remove foil and bake for an additional 10 minutes, or until the cheese is golden and bubbly.

Step 6: Serve & Enjoy!

• Garnish with fresh basil or parsley.
• Serve hot with garlic bread, salad, or extra sauce on the side.