- Servings: 12
|½ pkg||Lasagna Noodles|
|1 lb||Small Precooked Shrimp, thawed and roughly chopped (reserve about 1 cup shrimp, not chopped|
|1× 8 oz pkg||Low-fat Cream Cheese, softened|
|½ tsp||Celery Salt|
|4 oz||Block of Colby Cheese, cut into small (¼") cubes, or shredded|
|Salt To Taste, about 1 tsp|
|16 oz jar||Cocktail Sauce, or make your own with ketchup and horseradish, to taste|
Boil lasagne noodles till al dente. Drain well, but keep warm and slightly moist.
While noodles are cooking, prepare filling. Mix together Cream cheese, chopped shrimp, celery salt, and colby cheese.
When noodles are drained, but still warm and pliable, cut crosswise into four sections. Place 1 Tbsp of the shrimp mixture onto each of the sections, spread it out, and roll it up. Repeat for all noodles.
In a rectangular baking dish, place about 1/2 cup of the cocktail sauce on the bottom of the dish and spread out. Place rolled pasta, seam side down, in the baking dish. Pack rolls tightly together as necessary.
Cover with the rest of the cocktail sauce. Bake in a 400 degree oven for 15 minutes, or until heated through.
To serve, either leave in dish and place a toothpick in each roll, or remove from dish to platter. Either way, place one reserved, cold, non-chopped shrimp atop each of the rolls before adding the toothpick.