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Shrimp and Crab Alfredo Lasagna Roll-Ups

Shrimp and Crab Alfredo Lasagna Roll-Ups - featured image
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Creamy Alfredo sauce, sweet crab, and tender shrimp are rolled up in lasagna noodles for a gourmet seafood dinner that’s easy enough for a weeknight but impressive enough for special occasions. Each bite delivers the perfect balance of seafood, cheese, and luscious sauce.

Ingredients

Scale
  • 12 sheets lasagna noodles, uncooked (regular or oven-ready)
  • 1/2 pound (225g) shrimp, peeled, deveined, and chopped
  • 1/2 pound (225g) crab meat, lump or claw (fresh or good-quality canned)
  • 1 cup (240g) ricotta cheese, whole milk
  • 2 cups (200g) mozzarella cheese, shredded (divided)
  • 1/2 cup (50g) Parmesan cheese, freshly grated (plus more for topping)
  • 1 large egg
  • 2 tablespoons fresh parsley, chopped
  • 2 cloves garlic, minced (or 1/2 teaspoon garlic powder)
  • 3 tablespoons (42g) unsalted butter
  • 1 1/2 cups (360ml) heavy cream
  • 1/2 cup (120ml) whole milk
  • Salt & black pepper, to taste (about 1/2 teaspoon salt and 1/4 teaspoon pepper)
  • Pinch nutmeg (optional)
  • 1 teaspoon lemon zest (optional)

Instructions

  1. Bring a large pot of salted water to a boil. Add lasagna noodles and cook according to package instructions (usually 8-10 minutes) until just al dente. Drain and lay noodles flat on a clean kitchen towel to cool.
  2. In a large mixing bowl, combine ricotta, 1 cup mozzarella, Parmesan, egg, parsley, and garlic. Add chopped shrimp and crab meat. Season with salt, pepper, and lemon zest if using. Mix gently until evenly combined.
  3. In a medium saucepan, melt butter over medium heat. Whisk in heavy cream and milk. Heat until steaming but not boiling. Stir in 1 cup mozzarella and 1/2 cup Parmesan, whisking until smooth and creamy. Season with nutmeg, salt, and pepper. Adjust thickness with more milk if needed.
  4. Preheat oven to 375°F (190°C). Spread 1/2 cup Alfredo sauce over the bottom of a greased 9×13-inch baking dish.
  5. Lay each lasagna noodle flat and spread about 3 tablespoons of seafood filling along the length. Roll up tightly from the short end. Place seam-side down in the prepared dish. Repeat with all noodles and filling.
  6. Pour remaining Alfredo sauce evenly over the roll-ups. Sprinkle with remaining 1 cup mozzarella and extra Parmesan if desired.
  7. Cover with aluminum foil and bake for 25 minutes. Remove foil and bake another 10-15 minutes, until golden and bubbling.
  8. Let cool for 5-10 minutes before serving. Garnish with extra parsley and Parmesan if desired.

Notes

Pat seafood dry before mixing to avoid a watery filling. Use real crab for best flavor. Gluten-free or dairy-free substitutions work well. Let the roll-ups rest before serving for easier slicing. Leftovers taste even better the next day.

Nutrition

Keywords: shrimp, crab, lasagna roll-ups, seafood pasta, Alfredo, gourmet dinner, easy seafood recipe, creamy pasta, special occasion, holiday dinner

Find it online: https://magnetmeal.com/shrimp-and-crab-alfredo-lasagna-roll-ups-recipe-easy-gourmet-seafood-dinner/