Print

Shrimp and Crab Alfredo Lasagna Roll-Ups

shrimp and crab Alfredo lasagna roll-ups - featured image
Print Recipe

These creamy, cheesy lasagna roll-ups are packed with juicy shrimp, sweet crab, and a luscious homemade Alfredo sauce. Perfect for seafood lovers, this easy yet impressive dish is ideal for family dinners, potlucks, or special occasions.

Ingredients

Scale
  • 4 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 2 cups heavy cream (or half-and-half)
  • 1 1/2 cups grated Parmesan cheese
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon nutmeg (optional)
  • Salt, to taste
  • 12 lasagna noodles
  • 1 pound raw shrimp, peeled, deveined, chopped
  • 8 ounces lump crab meat, drained
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese (plus extra for topping)
  • 1/2 cup grated Parmesan cheese
  • 1 large egg
  • Zest of 1 lemon
  • 2 tablespoons fresh parsley, chopped (optional)
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • Pinch of crushed red pepper flakes (optional)
  • Extra mozzarella and Parmesan for topping
  • Fresh parsley or basil, for garnish

Instructions

  1. Bring a large pot of salted water to a boil. Add lasagna noodles and cook according to package instructions until al dente (8–10 minutes). Drain and lay noodles flat on a clean towel.
  2. In a medium saucepan, melt butter over medium heat. Add minced garlic and sauté until fragrant (about 1 minute).
  3. Pour in heavy cream, whisking constantly. Bring to a gentle simmer, then lower heat.
  4. Gradually whisk in Parmesan cheese, nutmeg, black pepper, and salt to taste. Stir until smooth and creamy (3–4 minutes). Remove from heat and let cool slightly. If sauce thickens too much, whisk in a splash of milk.
  5. Pat shrimp dry and chop into bite-sized pieces. In a skillet over medium heat, add a drizzle of oil and sauté shrimp for 2–3 minutes until just pink. Remove from heat.
  6. Drain crab meat well, pressing gently with a towel to remove excess moisture.
  7. In a large bowl, combine cooked shrimp, crab meat, ricotta cheese, shredded mozzarella, Parmesan, egg, lemon zest, parsley, salt, black pepper, and red pepper flakes. Mix until just combined. If filling seems dry, add a tablespoon of Alfredo sauce.
  8. Preheat oven to 375°F (190°C). Spread about 1/2 cup Alfredo sauce across the bottom of a 12×8-inch or 13×9-inch baking dish.
  9. Working one at a time, lay a noodle flat. Spread about 3 tablespoons filling evenly down the length. Roll up gently and place seam-side down in the prepared dish. Repeat for all noodles.
  10. Pour remaining Alfredo sauce evenly over roll-ups. Sprinkle with extra mozzarella and Parmesan.
  11. Cover tightly with foil and bake for 25 minutes. Remove foil and bake another 10–12 minutes, until cheese is golden and edges are bubbling.
  12. Let lasagna roll-ups rest 10 minutes before serving. Garnish with fresh parsley or basil. Serve hot.

Notes

Don’t overcook the shrimp; they’ll finish cooking in the oven. Use room temperature ricotta for easier mixing. Lay noodles flat after boiling to prevent sticking. If Alfredo sauce thickens too much, loosen with a splash of milk. Let roll-ups rest before serving for best texture. For a golden top, broil for 2–3 minutes at the end, watching closely.

Nutrition

Keywords: seafood lasagna, shrimp and crab, Alfredo lasagna roll-ups, creamy pasta bake, easy seafood dinner, special occasion pasta, comfort food, family dinner, potluck recipe

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