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Shrimp and Crab Alfredo Lasagna Roll-Ups

Shrimp and Crab Alfredo Lasagna Roll-Ups - featured image
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These Shrimp and Crab Alfredo Lasagna Roll-Ups are a creamy, cheesy, and comforting seafood pasta dish perfect for family dinners or special occasions. Tender shrimp and sweet crab are rolled up in lasagna noodles with a luscious ricotta and cream cheese filling, then baked in Alfredo sauce for a crowd-pleasing meal.

Ingredients

Scale
  • 12 lasagna noodles (regular or oven-ready)
  • 8 oz shrimp, peeled, deveined, and chopped
  • 8 oz lump crab meat (fresh or canned, drained)
  • 1 cup ricotta cheese
  • 4 oz cream cheese, softened
  • 2 cups shredded mozzarella cheese
  • 1 cup freshly grated parmesan cheese (reserve some for topping)
  • 3 cups Alfredo sauce (homemade or store-bought)
  • 1 large egg
  • 2 tablespoons fresh parsley, chopped
  • Zest from 1 lemon
  • 2–3 cloves garlic, minced
  • Salt and black pepper, to taste
  • Olive oil or butter (for sautéing and greasing pan)

Instructions

  1. Bring a large pot of salted water to a boil. Add lasagna noodles and cook for 8-10 minutes until al dente. Drain and lay noodles flat on a clean towel. (If using oven-ready noodles, soften in hot water for a few minutes.)
  2. Heat 1 tablespoon olive oil or butter in a medium skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Add chopped shrimp and cook for 2-3 minutes until pink and opaque. Season with salt and pepper. Remove from heat and let cool slightly.
  3. In a mixing bowl, combine cooked shrimp, crab meat, ricotta cheese, cream cheese, 1 cup parmesan cheese (reserve some for topping), egg, parsley, and lemon zest. Mix gently until well combined. Season with salt and pepper to taste.
  4. Preheat oven to 375°F (190°C). Grease a 12×9-inch baking dish with butter or nonstick spray. Spread about 1 cup Alfredo sauce on the bottom of the dish.
  5. Lay out noodles on a flat surface. Spread about 2 heaping tablespoons of seafood filling evenly over each noodle, leaving a little space at each end.
  6. Carefully roll up each noodle from the short end and place seam-side down in the baking dish. Repeat with all noodles and filling.
  7. Pour remaining Alfredo sauce (about 2 cups) evenly over the roll-ups. Sprinkle with shredded mozzarella and reserved parmesan cheese.
  8. Cover with aluminum foil and bake for 25 minutes. Remove foil and bake another 10-15 minutes until cheese is bubbly and golden brown. For a crispier top, broil for 1-2 minutes at the end, watching closely.
  9. Let rest for 5-10 minutes before serving. Garnish with extra parsley and lemon zest if desired.

Notes

Don’t overcook the shrimp; they finish cooking in the oven. Use freshly grated cheese for best melting. If the filling is too thick, add a splash of milk or cream; if too runny, add more parmesan. Roll-ups can be assembled ahead and refrigerated up to 24 hours before baking. Leftovers reheat well with a splash of milk and foil cover.

Nutrition

Keywords: seafood lasagna, shrimp and crab, Alfredo lasagna roll-ups, family dinner, creamy pasta, easy seafood recipe, make-ahead, comfort food

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