1: Prepare the Filling

1. Heat olive oil in a skillet over medium heat.
2. Add the minced garlic and sauté for 1 minute until aromatic.
3. Stir in the chopped shrimp and cook for 3–4 minutes, just until pink and opaque.
4. Add the spinach to the skillet and cook for 2 minutes until wilted.
5. Transfer the shrimp and spinach mixture to a bowl and let it cool slightly.
6. Mix in the ricotta, mozzarella, Parmesan cheese, and the lightly beaten egg.
7. Season the mixture with salt and freshly ground black pepper, stirring until well combined.

 2: Roll the Pasta

1. Lay the cooked lasagna noodles flat on a clean surface.
2. Spoon the shrimp and spinach filling along one edge of each noodle.
3. Roll the noodles tightly to enclose the filling.
4. Place each roll seam-side down in a greased baking dish, ensuring they’re snugly arranged but not overlapping.

 3: Make the Roasted Red Pepper Cream Sauce

1. Melt butter in a saucepan over medium heat.
2. Add the minced garlic and sauté for 1 minute until fragrant.
3. Stir in the roasted red peppers and cook for 2 minutes, allowing the flavors to meld.
4. Add the heavy cream and bring the mixture to a gentle simmer.
5. Whisk in the Parmesan cheese and let the sauce cook for 5 minutes, stirring frequently, until it thickens slightly.
6. Season the sauce with salt and pepper to taste.

 4: Assemble and Bake

1. Pour the prepared roasted red pepper cream sauce evenly over the stuffed pasta rolls in the baking dish.
2. Sprinkle additional Parmesan cheese over the top for added flavor and a golden finish.
3. Cover the dish with foil and bake in a preheated oven at 375°F (190°C) for 20 minutes.
4. Remove the foil and bake for an additional 10 minutes until the sauce is bubbling and the top is golden brown.

 5: Serve

1. Let the dish rest for a few minutes before serving to allow the flavors to settle.
2. Garnish with freshly chopped basil or parsley for a vibrant touch.
3. Pair with garlic bread or a crisp salad for a complete and satisfying meal.