Description

Big, creamy, seafood-packed lasagna roll-ups with shrimp and crab, wrapped in tender pasta and smothered in homemade Alfredo sauce. This easy gourmet casserole is perfect for cozy weekends, holidays, or special weeknights.

Ingredients

Scale

8 sheets lasagna noodles (about 8 ounces)
1 cup cooked shrimp, peeled and deveined, chopped
1 cup lump crab meat, picked over for shells
1 cup ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese (plus extra for topping)
1 large egg
2 tablespoons chopped fresh parsley
1 teaspoon lemon zest
Salt & black pepper, to taste
3 tablespoons unsalted butter (for Alfredo sauce)
2 garlic cloves, minced
1 cup heavy cream
3/4 cup grated Parmesan cheese (for Alfredo sauce)
1/4 teaspoon ground nutmeg (optional)
Salt & white pepper, to taste
Extra chopped parsley (for garnish)
Freshly cracked black pepper (for garnish)
Lemon wedges, if desired

Instructions

Bring a large pot of salted water to a boil. Add lasagna noodles and cook until al dente, about 8-10 minutes. Drain and lay noodles flat on a clean kitchen towel.
In a large skillet, melt 1 tablespoon butter over medium heat. Add chopped shrimp and sauté for 2-3 minutes until pink and just cooked. Remove from heat and let cool slightly.
In a mixing bowl, combine cooked shrimp, lump crab meat, ricotta cheese, mozzarella, Parmesan, egg, parsley, lemon zest, salt, and pepper. Mix until evenly blended.
Using the same skillet, melt 2 tablespoons butter over medium heat. Add garlic and sauté for 30 seconds until fragrant. Pour in heavy cream and stir; bring to a gentle simmer. Whisk in Parmesan cheese and nutmeg. Season with salt and white pepper. Simmer for 2-3 minutes until thickened.
Preheat oven to 375°F (190°C). Lay out noodles and spread about 2-3 tablespoons of seafood filling along each sheet. Carefully roll up each noodle and place seam-side down into a greased baking dish.
Pour half of the Alfredo sauce over the roll-ups in the dish. Sprinkle extra mozzarella and Parmesan on top.
Cover with foil and bake for 25 minutes. Remove foil and bake another 10 minutes until bubbly and golden.
Let cool for 5 minutes. Drizzle remaining Alfredo sauce over the roll-ups. Garnish with fresh parsley, cracked pepper, and lemon wedges.

Notes

For gluten-free, use gluten-free lasagna noodles. For dairy-free, substitute plant-based cheese and cream. Let noodles cool slightly before rolling to prevent burns and sticking. If using pre-cooked shrimp, skip the sauté step. For a crispy top, broil for 2-3 minutes at the end. Store leftovers in an airtight container for up to 3 days or freeze for up to 1 month.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Main Course
Cuisine: Italian-American

Nutrition

Serving Size: 2 roll-ups per serving
Calories: 440
Sugar: 3
Sodium: 610
Fat: 22
Saturated Fat: 12
Carbohydrates: 32
Fiber: 2
Protein: 30

Keywords: seafood lasagna, shrimp crab roll-ups, Alfredo lasagna, easy gourmet dinner, casserole, creamy pasta, holiday recipe, comfort food