Indulgent Shrimp & Crab Alfredo Lasagna Roll-Ups You’ll Crave

Indulgent shrimp and lump-crab meet creamy Alfredo inside individual lasagna roll-ups—rich, impressive, and easier to manage than a full casserole. These roll-ups bake up bubbly on top and maintain a delicate seafood texture inside, making them perfect for date nights, special Sundays, or anytime you want something comforting but a little fancier than the weeknight usual.

Why you’ll love this dish

This recipe turns two luxe ingredients—shrimp and crab—into a playful, fork-friendly format that feeds a crowd without needing perfect layering. It’s elegant enough for guests yet forgiving if you’re short on time. Because the components are simple (pasta, ricotta, seafood, sauce), you can customize flavor and effort: use store-bought Alfredo for speed, or make your own for deeper garlic and butter notes.

“I served these at a small dinner party and everyone went back for seconds—the seafood stayed tender and the sauce didn’t become gluey.” — a quick weekend tester

If you like creamy seafood pastas, you might also enjoy this Easy Creamy Tuscan Shrimp as a lighter companion or alternative.

Step-by-step overview before cooking

You’ll boil the lasagna noodles until pliable, toss shrimp with garlic and a touch of seasoning, and combine ricotta with crab to make a creamy filling. Spread a bit of Alfredo on each noodle, roll in the seafood-ricotta mixture, top with sauce and cheeses, then bake until hot and golden. Quick sear of the shrimp before mixing improves texture and flavor, but you can also fold in chopped cooked shrimp.

What you’ll need

• 9 sheets lasagna noodles (use gluten-free if preferred)
• 1 pound shrimp (fresh or thawed if frozen; peeled and deveined)
• 1 cup crab meat (lump or claw; substitute scallops or omit for vegetarian)
• 15 ounces ricotta cheese (or use cottage cheese for a lighter twist)
• 2 cups Alfredo sauce (homemade or store-bought)
• 3 cloves garlic, minced (fresh is best)
• Salt, to taste
• Pepper, to taste
• 1 cup shredded mozzarella (swap provolone or gouda if you like)
• 1/2 cup grated Parmesan (or pecorino)
• Fresh parsley, chopped (optional garnish)

Ingredient notes:

• Shrimp size: medium-to-large works well; adjust cooking time to avoid rubberiness.
• Crab: pre-cooked canned lump is convenient; fresh crab elevates flavor.
• Alfredo: if making from scratch, a simple blend of butter, heavy cream, garlic, and Parmesan yields the best silky texture.

Step-by-step instructions

1. Preheat oven to 375°F (190°C). Lightly oil a 9×13-inch baking dish.
2. Cook lasagna noodles in salted boiling water until very pliable but still slightly firm (al dente). Drain and lay flat on a baking sheet to cool slightly so they’re easy to handle.
3. Pat shrimp dry, then roughly chop into bite-size pieces. Heat a tablespoon of oil in a skillet over medium-high heat. Add minced garlic and cook 20–30 seconds until fragrant. Add shrimp, season with a pinch of salt and pepper, and sauté 1–2 minutes until just opaque (they will finish cooking in the oven). Remove from heat and let cool.
4. In a medium bowl, combine ricotta, crab meat (flaked gently), cooled chopped shrimp, and a few grinds of black pepper. Taste and add salt sparingly; crab and Alfredo add saltiness.
5. Spread about 2 tablespoons of Alfredo sauce evenly across each noodle. Spoon ~1/6 cup of the seafood-ricotta mixture along the short edge of each noodle and roll up tightly. Place seam-side down in the prepared baking dish.
6. Pour remaining Alfredo sauce evenly over the roll-ups. Sprinkle mozzarella and Parmesan on top. Cover loosely with foil.
7. Bake for 20 minutes covered, then remove foil and bake 8–10 more minutes until cheese is bubbly and lightly browned. Internal temperature for seafood should be 145°F (63°C) for safety.
8. Let rest 5 minutes. Garnish with chopped parsley and serve.

Best ways to enjoy it

These roll-ups shine with bright, simple sides that cut through the richness. Try:

• A crisp arugula salad with lemon vinaigrette.
• Roasted asparagus or garlic green beans.
• Warm, crusty garlic bread or a light focaccia.
  For a full dinner menu, pair with a light white like Pinot Grigio or a citrusy Sauvignon Blanc. If you want a sweet finish that keeps the lasagna theme, serve a slice of dessert lasagna for a playful contrast.

Storage and reheating tips

• Refrigerate: Store leftover roll-ups in an airtight container for up to 3 days. Seafood is best eaten within this window.
• Freeze: Assemble and freeze unbaked in an oven-safe dish tightly wrapped for up to 2 months. Thaw in the fridge overnight before baking; add ~10–15 minutes to baking time.
• Reheat: Cover with foil and bake at 350°F (175°C) until heated through (about 15–20 minutes for refrigerated portions). Microwaving works for single servings but can make the noodles softer.
  Safety note: Reheat leftovers to at least 165°F (74°C). Discard any seafood left at room temperature more than 2 hours.

Helpful cooking tips

• Don’t overcook the shrimp: they finish in the oven, so sauté only until just opaque. Overcooked shrimp become rubbery.
• Use slightly undercooked noodles: they’ll finish cooking with the sauce and oven heat, preventing mushiness.
• Drain excess liquid from crab if using canned to keep the filling firm.
• For extra flavor, fold 1–2 tablespoons of fresh lemon zest into the ricotta mixture. It brightens the dish without overwhelming the Alfredo.
• To make assembly faster, lay all noodles on a towel after boiling—this prevents slippage when spreading sauce.

Creative twists

• Vegetarian: Omit seafood and add spinach, sautéed mushrooms, and roasted red peppers to the ricotta.
• Spicy kick: Stir a pinch of red pepper flakes or a spoonful of harissa into the Alfredo.
• Cheesy luxury: Fold mascarpone into the ricotta for silkier filling.
• Shellfish swap: Use scallops (seared and chopped) instead of shrimp, or add a touch of crab AND lobster for a true luxury version.
• Low-carb: Use wide zucchini strips grilled briefly instead of noodles; reduce sauce slightly to avoid excess moisture.

Common questions

Q: Can I prepare these ahead for a party?
A: Yes. Assemble them in the baking dish, cover, and refrigerate for up to 24 hours before baking. Add 5–10 extra minutes to the baking time if chilled.

Q: What if I only have frozen shrimp or crab?
A: Thaw seafood safely in the refrigerator overnight or under cold running water if short on time. Pat thoroughly dry before cooking to avoid watery filling.

Q: Can I make this dairy-free or lighter?
A: For dairy-free, use a dairy-free Alfredo alternative and vegan cheeses; texture will differ. For a lighter version, swap ricotta for part-skim cottage cheese and use less mozzarella.

Q: How do I know when it’s done?
A: The top should be bubbly and lightly browned; seafood should reach 145°F (63°C) internally. Let the dish rest 5 minutes before serving to let juices settle.

Q: Is it freezer-friendly after baking?
A: Baked roll-ups can be frozen, but textures change—cheese may separate slightly. Reheat covered at 350°F (175°C) until warm. For best quality, freeze unbaked.

If you want one-pan alternatives or other seafood pasta ideas, check out the related shrimp recipes linked above for inspiration.

Seafood Lasagna Roll-Ups

Indulgent shrimp and lump-crab inside creamy Alfredo lasagna roll-ups, rich, impressive, and easier to manage than a full casserole.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Course Dinner, Main Course

Cuisine Italian

Servings 6 servings

Calories 550 kcal

Ingredients

  

For the lasagna roll-ups

• 9 sheets lasagna noodles Use gluten-free if preferred.
• 1 pound shrimp Fresh or thawed if frozen; peeled and deveined.
• 1 cup crab meat Lump or claw; substitute scallops or omit for vegetarian.
• 15 ounces ricotta cheese Or use cottage cheese for a lighter twist.
• 2 cups Alfredo sauce Homemade or store-bought.
• 3 cloves garlic Minced (fresh is best).
• Salt To taste.
• Pepper To taste.
• 1 cup shredded mozzarella Swap provolone or gouda if you like.
• 1/2 cup grated Parmesan Or pecorino.
• Fresh parsley Chopped (optional garnish).

Instructions

 

Preparation

• Preheat oven to 375°F (190°C). Lightly oil a 9x13-inch baking dish.
• Cook lasagna noodles in salted boiling water until very pliable but still slightly firm (al dente). Drain and lay flat on a baking sheet to cool slightly.
• Pat shrimp dry, then chop into bite-size pieces.
• Heat a tablespoon of oil in a skillet over medium-high heat. Add minced garlic and cook for 20–30 seconds until fragrant.
• Add shrimp, season with a pinch of salt and pepper, and sauté for 1–2 minutes until just opaque. Remove from heat and let cool.
• In a medium bowl, combine ricotta, crab meat (flaked gently), cooled chopped shrimp, and a few grinds of black pepper. Taste and add salt sparingly.

Assembling the Roll-Ups

• Spread about 2 tablespoons of Alfredo sauce evenly across each noodle.
• Spoon ~1/6 cup of the seafood-ricotta mixture along the short edge of each noodle and roll up tightly.
• Place seam-side down in the prepared baking dish.

Baking

• Pour remaining Alfredo sauce evenly over the roll-ups.
• Sprinkle mozzarella and Parmesan on top.
• Cover loosely with foil.
• Bake for 20 minutes covered, then remove foil and bake for 8–10 more minutes until cheese is bubbly and lightly browned.
• Let rest for 5 minutes. Garnish with chopped parsley and serve.

Notes

These roll-ups shine with bright, simple sides to cut through richness. Best enjoyed with salads or warm bread. Store leftovers in an airtight container for up to 3 days.

Keyword Alfredo Sauce, Crab, Lasagna Roll-Ups, Seafood Lasagna, Shrimp