Bring a large pot of salted water to a boil and cook lasagna noodles until al dente, about 7–8 minutes. Drain and lay flat on parchment paper to prevent sticking.

Heat 1 tbsp olive oil in a skillet over medium heat, add garlic, and sauté until fragrant. Stir in shrimp and cook until pink, about 2–3 minutes per side. Add spinach, cook just until wilted, then remove from heat. Chop shrimp into small pieces and transfer mixture to a bowl.

In a medium bowl, mix ricotta cheese, egg, parmesan, parsley, salt, and black pepper. Fold in the shrimp and spinach mixture until thick and creamy.

Spread filling onto each lasagna noodle, roll up tightly, and place seam-side down in a greased baking dish.

Blend roasted red peppers with ½ cup heavy cream, 1 tbsp olive oil, and a pinch of salt until smooth and creamy. Warm gently in a saucepan over low heat, adding 1–2 tbsp water if too thick.

Pour half the red pepper sauce over the pasta rolls. Cover with foil and bake at 350°F (175°C) for 20 minutes. Remove foil, sprinkle with parmesan, and bake 5 more minutes until bubbly and slightly golden.

Spoon remaining sauce over the baked rolls and garnish with fresh parsley or basil before serving.