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Shrimp & Crab Alfredo Lasagna Roll-Ups

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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings 10 roll ups (min)

Ingredients
  

  • Seafood Filling
  • 1 cup cooked shrimp chopped
  • 1 cup crab meat fresh, canned, or imitation
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella
  • ¼ cup grated parmesan
  • 1 egg
  • 2 tbsp fresh parsley chopped
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp salt
  • ¼ tsp black pepper
  • Optional: pinch crushed red pepper flakes
  • Alfredo Sauce
  • 2 cups heavy cream
  • ½ cup unsalted butter
  • 1 cup grated parmesan
  • 2 cloves garlic minced
  • ½ tsp Italian seasoning
  • Salt & pepper to taste
  • Roll-Ups
  • 10 –12 lasagna noodles cooked al dente
  • 1 cup mozzarella for topping
  • Extra parsley for garnish

Instructions
 

  • Mix ricotta, mozzarella, parmesan, egg, garlic powder, onion powder, salt, and pepper in a bowl.
  • Fold in chopped shrimp and crab, then mix in parsley.
  • Melt butter in a saucepan, add garlic, and sauté for 1 minute.
  • Pour in heavy cream and simmer gently.
  • Stir in parmesan and Italian seasoning; cook until thickened.
  • Adjust seasoning with salt and pepper.
  • Lay cooked lasagna noodles flat and spread 2–3 tbsp filling on each.
  • Roll each noodle tightly.
  • Pour a thin layer of Alfredo sauce into a baking dish.
  • Place roll-ups seam-side down in the dish.
  • Cover with remaining Alfredo sauce.
  • Sprinkle mozzarella on top.
  • Bake covered at 375°F (190°C) for 20 minutes.
  • Remove foil and bake 10 more minutes until bubbling.
  • Let rest 5–10 minutes before serving.

Notes

Do not overcook lasagna noodles; firmer noodles roll better.
Chop shrimp very small so the filling spreads smoothly.
Add a splash of milk or broth if the Alfredo sauce becomes too thick.
Pat shrimp and crab dry to avoid watery filling.
You can use all shrimp, all crab, or replace with lobster.
Gluten-free or dairy-free substitutions work well.