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https://www.youtube.com/embed/cfrkZ7AW3fA
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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.
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While the shrimp is cooking, cook lasagna noodles until al dente. Once lasagna noodles are done, drain and lay them flat to cool.
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In a small bowl, mix the shrimp, ricotta cheese, 1 cup of mozzarella cheese, Lee Kum Kee Panda Brand Oyster Flavored Sauce and parsley.
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Spread the cheese mixture on the lasagna noodles and roll. Repeat until all lasagna noodles are rolled. Place them in a baking dish.
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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!