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.
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.