Shrimp Stuffed Lasagna w/ Toasted French Bread

• Grab a large pot, add water, and bring to a boil. Add a tsp of salt and olive oil. 
• Add lasagna sheets and boil until al dente. Add cold water to noodles and set aside.
• Dice up onion, yellow peppers, spinach, and sun-dried tomatoes; place aside in their own containers.
• Juice your lemon and zest the yellow portion of the lemon only.
• Add ricotta/cottage cheese, egg, salt & pepper, 1 tbsp of basil and mix together; set aside.
• Slice half loaf of French bread into slanted ½ inch slices.

Shrimp

• Dice up shrimp, add butter to a hot saucepan and add the shrimp.
• Allow shrimp to cook until they half done and are pink and put aside into a bowl. 
• Once shrimp have cooled add garlic powder, red pepper flakes, black pepper, old bay, creole, and Cajun seasonings
• Add tsp of minced garlic, (put the rest of the minced garlic aside for later) lemon juice, olive oil and mix together. 
• Grab 1 lasagna sheet at a time and smear the ricotta mixture onto the pasta, next layer the diced shrimp mixture, and last add ½ of gouda cheese & smoked cheddar and roll. Continue steps until all sheets have been rolled up.

Sauce

• Use the same pan that shrimp was sautéed in, add 1 tbsp of butter, remaining garlic, onion, and pepper. Cook the veggies until they are softened.
• Add chicken stock and mix until the stock reduces some (about 2 mins). 
• Pour in the cream, spinach, basil, and sun-dried tomatoes and mix; allow the mixture to thicken. 
• Add seasonings to the sauce with the remaining spices, white pepper, lemon juice, and last lemon zest and mix. 
• Last, add ½ of remaining gouda cheese and whisk. Slowly add ¼ of smoked cheddar cheese and ½ cup of parmesan cheese and whisk until the sauce has a cheesy and thick consistency. Taste and adjust any seasoning if not to your liking.

Final Touch

• Ladle some of the sauce into the bottom of the casserole dish. 
• Place lasagna rolls on top of the sauce in a row. Ladle some more of the sauce on top of the roll; but make sure to reserve some sauce for later.
• Add the remaining cheese on top of the lasagna rolls and bake at 350 degrees for 20 mins or until cheese is golden and bubbly.
• While lasagna rolls are cooking add remaining olive oil to a hot pan on medium heat.
• Coat front and back of bread with olive oil. Allow bread to toast for 1 minute each or until brown & golden crust appears. 
• To plate, add some sauce to the bottom of the plate, next add lasagna roll on top of sauce, and garnish with parmesan cheese and toasted French bread.
• Enjoy!