Heat olive oil in a skillet. Sauté garlic until fragrant, add shrimp and cook until pink, then stir in spinach and season with salt and pepper.

Combine ricotta, Parmesan, egg, and optional herbs in a mixing bowl. Add cooled shrimp and spinach, and mix until combined.

In the skillet, heat more olive oil, sauté garlic, add roasted red peppers, blend with cream until smooth, and return to skillet. Season with salt and pepper.

Preheat oven to 375°F. Spread sauce in a baking dish, fill each lasagna noodle with filling, roll up, and place seam-side down in the dish.

Cover rolls with sauce and bake covered for 20 minutes. Uncover and bake another 10 minutes until bubbly and golden.

Garnish with extra Parmesan and serve with garlic bread and salad.