Description
Creamy, decadent lasagna roll-ups filled with shrimp, crab, and three cheeses, baked in Alfredo sauce. A family-friendly showstopper that tastes like a five-star meal.
Ingredients
12 sheets Lasagna noodles
1 pound Cooked shrimp, chopped
8 ounces Lump crab meat
15 ounces Ricotta cheese
2 cups Mozzarella cheese, shredded
1/2 cup Parmesan cheese, grated
2 cups Alfredo sauce (jarred or homemade)
4 cloves Garlic, minced
1/4 cup Fresh parsley, chopped
Instructions
- Boil lasagna noodles until al dente. Drain and lay flat on a clean kitchen towel
- In a large bowl, mix ricotta, half the mozzarella, Parmesan, shrimp, crab, garlic, and parsley. Season with salt and pepper
- Preheat oven to 375°F. Spread 1/2 cup Alfredo sauce on the bottom of a 9×13 baking dish
- Spread about 1/3 cup of the seafood mixture evenly over one noodle. Roll up tightly and place seam-side down in the dish. Repeat with all noodles
- Pour remaining Alfredo sauce over the roll-ups. Sprinkle remaining mozzarella on top
- Bake for 25 minutes, until sauce bubbles and cheese is golden. Let rest 5 minutes before serving. Garnish with extra parsley
Notes
For gluten-free: use gluten-free lasagna noodles and gluten-free Alfredo sauce.
Can be assembled up to 24 hours ahead; add 5 minutes to baking time if refrigerated.
Unbaked roll-ups can be frozen for up to 1 month; thaw overnight in fridge before baking.
Substitute imitation crab or cooked chicken if desired; add spinach to ricotta for extra greens.
Cook noodles 1 minute less than package directions to prevent over-softening during baking.
- Prep Time: 20 mins
- Cook Time: 25 mins
- Category: Dinner
- Method: Baking
- Cuisine: American-Italian
Nutrition
- Serving Size: 3 roll-ups
- Calories: 1140 kcal
- Sugar: 4 g
- Sodium: 1580 mg
- Fat: 54 g
- Saturated Fat: 24 g
- Unsaturated Fat: 18 g
- Trans Fat: 1 g
- Carbohydrates: 66 g
- Fiber: 3 g
- Protein: 84 g
- Cholesterol: 245 mg
Keywords: shrimp, crab, alfredo, lasagna, roll-ups, seafood, pasta, holiday, comfort food