Description
Delicious Shrimp & Crab Alfredo Lasagna Roll-Ups combine tender lasagna noodles with a creamy ricotta and seafood filling, topped with rich Alfredo sauce and melted mozzarella. This oven-baked dish is perfect for a comforting family meal with elegant flavors of fresh seafood and Italian cheese.
Ingredients
Scale
Seafood Filling
- 8 lasagna noodles
- 1 tablespoon olive oil
- 1/2 lb shrimp, peeled, deveined, and chopped
- 1/2 lb lump crab meat (fresh or canned, drained)
- 2 cloves garlic, minced
- 1 1/2 cups ricotta cheese
- 1 egg
- 1/2 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese, divided
- 1 tablespoon fresh parsley, chopped
- Salt and pepper, to taste
Assembly and Baking
- 2 cups Alfredo sauce (store-bought or homemade)
Instructions
- Preheat and cook noodles: Preheat oven to 375°F (190°C). Cook lasagna noodles according to package directions, then drain and lay flat on parchment or foil to prevent sticking.
- Cook shrimp and garlic: In a skillet, heat olive oil over medium heat. Add minced garlic and chopped shrimp. Cook for 2–3 minutes until shrimp turn pink and are cooked through. Remove from heat and allow to cool slightly.
- Prepare filling: In a large bowl, combine ricotta cheese, egg, grated Parmesan, 1 cup of shredded mozzarella, cooked shrimp, lump crab meat, chopped parsley, salt, and pepper. Mix until well incorporated.
- Prepare baking dish: Spread one-third of the Alfredo sauce evenly in the bottom of a 9×13-inch baking dish to prevent sticking and add flavor.
- Assemble roll-ups: Spread 2 to 3 tablespoons of the seafood filling evenly over each lasagna noodle. Roll each noodle tightly to enclose the filling.
- Arrange roll-ups: Place the lasagna roll-ups seam-side down in the prepared baking dish, arranging them close together.
- Add sauce and cheese: Pour the remaining Alfredo sauce evenly over the roll-ups. Sprinkle with the remaining 1 cup of shredded mozzarella cheese.
- Bake: Cover the baking dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10 minutes until the top is bubbly and golden brown.
- Rest and serve: Let the lasagna roll-ups rest for 5 minutes before serving. Garnish with extra fresh parsley if desired for a pop of color and freshness.
Notes
- For best results, make sure lasagna noodles are cooked al dente to avoid over-softening when baked.
- Fresh crab meat can be substituted for canned if preferred.
- You can prepare the Alfredo sauce from scratch using butter, cream, and Parmesan or use a store-bought version for convenience.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
