1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
2. Cook the lasagna noodles according to package instructions until al dente. Drain and lay them flat on a clean kitchen towel to prevent sticking.
3. While the pasta cooks, heat olive oil in a skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
4. Add the shrimp to the skillet, season with salt, pepper, and red pepper flakes if using. Cook for 3-4 minutes until pink and opaque. Remove from heat and chop the shrimp into bite-sized pieces.
5. In a large bowl, combine the ricotta cheese, half of the mozzarella, Parmesan, chopped spinach, lemon zest, and the chopped shrimp. Stir until well mixed. Taste and adjust seasoning with salt and pepper.
6. Spoon about 2-3 tablespoons of the shrimp and spinach mixture onto one end of each lasagna noodle. Roll the noodle tightly and place seam side down in the prepared baking dish.
7. Pour the marinara sauce evenly over the rolled pasta. Sprinkle the remaining mozzarella cheese over the top.
8. Cover the dish with foil and bake for 25 minutes. Then remove the foil and bake uncovered for another 10 minutes until the cheese is bubbly and golden.
9. Let the rolls rest for 5 minutes before serving. Garnish with fresh basil or parsley if desired.

A quick tip from my kitchen: I like to line my baking dish with a little extra sauce to keep the rolls from drying out during baking. Also, letting the rolls rest after baking helps the filling settle, so they don’t fall apart when you serve.