How to make it
Preheat oven to 350°F and bring a large pot of water to a boil. In a large skillet, over medium heat, melt butter and add Lee Kum Kee Minced Garlic and rock shrimp. Sauté until the shrimp are cooked and pink, about 3-4 minutes.
While the shrimp is cooking, cook lasagna noodles until al dente. Once lasagna noodles are done, drain and lay them flat to cool.
In a small bowl, mix the shrimp, ricotta cheese, 1 cup of mozzarella cheese, Lee Kum Kee Panda Brand Oyster Flavored Sauce and parsley.
Spread the cheese mixture on the lasagna noodles and roll. Repeat until all lasagna noodles are rolled. Place them in a baking dish.
Pour alfredo sauce on top of the lasagna noodles and top with remaining mozzarella cheese. Bake for 20 minutes until cheese is melted and golden. Garnish with parsley and enjoy!