RASTA PASTA LASAGNA SHRIMP ROLLS

Preheat oven to 350. Peeled carrots and diced, boil them until softened. In the meantime, cook pasta for about 6 minutes, add ½ tsp salt to pasta water. Peel and devein shrimp, wash in water with lemon juice or white vinegar, rinse and pat dry. Using a large sharp knife, chop shrimp finely. In a large bowl add chopped shrimp, 1 tsp jerk marinade, 1 tsp salt, ¼ tsp nutmeg, ½ tsp salt, 1 tsp black pepper, onion powder, garlic powder, old bay seasoning and dried parsley, and 1 cup of shredded cheese, using your hand mix well to combine. Set aside add cooked carrots and defrosted squash aside and blend, (add a little water from the cooked carrots if needed). To make lasagna rolls, add about 2 tbsp of shrimp mixture on each half-cooked lasagna and roll. Set aside in baking dish. In a skillet add butter when butter melts add blended carrots, and squash, add coconut milk and bring to a low boil, add remaining jerk marinade, mix well to combine, add remaining seasonings, and stir well to combine, add parmesan cheese and mix well until all combines. Add callaloo or spinach Cook for about 3 minutes stirring constantly. When done, pour over lasagna roll ups, add remining 2 cups shredded cheese on top, cover and bake 8 minutes uncovered, then remove cover and bake another 10 minutes.