Sauté Filling Base: Heat a tablespoon of olive oil in a skillet over medium heat. Add the diced onion and cook until it becomes translucent, about 4-5 minutes. Next, stir in the minced garlic and sauté for an additional 30 seconds until fragrant.

Cook Spinach and Shrimp: Toss in the fresh spinach and cook until wilted, roughly 2-3 minutes. Move the spinach to one side, then add the raw shrimp, cooking until they turn pink, which takes about 1-2 minutes per side. Allow the mixture to cool slightly.

Prepare Ricotta Filling: In a mixing bowl, combine ricotta cheese, grated Parmesan, one egg, salt, and pepper. Gently fold in the cooled shrimp and spinach mixture until evenly mixed.

Make Red Pepper Sauce: Blend jarred or homemade roasted red peppers with garlic and heavy cream until smooth. Pour the mixture into a saucepan and simmer on low for 5-7 minutes until it thickens slightly.

Assemble Rolls: Lay out the lasagna noodles flat on a clean surface. Spread a generous portion of the filling along each noodle, then roll them tightly, placing each roll seam-side down in a greased baking dish.

Bake: Preheat your oven to 375°F (190°C). Pour the red pepper sauce over the assembled rolls and sprinkle mozzarella cheese on top. Cover with foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden brown.

Rest and Serve: After baking, let the dish rest for 5 minutes to set. Garnish with fresh basil or parsley for a pop of color and flavor before serving.