Description
Shrimp Crab Alfredo Lasagna Roll-Ups combine succulent seafood with creamy cheeses and a rich homemade Alfredo sauce, all rolled into tender lasagna noodles and baked to golden perfection. This dish offers a decadent and elegant twist on traditional lasagna that’s perfect for seafood lovers looking for a comforting yet sophisticated meal.
Ingredients
Scale
Seafood Filling
- 8 lasagna noodles
- 1 tablespoon olive oil
- ½ pound shrimp, peeled, deveined, chopped
- ½ pound lump crab meat, drained
- 2 cloves garlic, minced
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese, plus more for topping
- ¼ cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
- ½ teaspoon salt
- ¼ teaspoon black pepper
Alfredo Sauce
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 ½ cups heavy cream
- ¾ cup grated Parmesan cheese
- ¼ teaspoon nutmeg (optional)
- Salt and pepper to taste
Instructions
- Cook Lasagna Noodles: Cook the lasagna noodles according to package instructions until al dente. Drain carefully and lay them flat on parchment paper or foil to prevent them from sticking together while you prepare the filling.
- Sauté Seafood: Heat olive oil in a skillet over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant. Add the chopped shrimp and cook for 2 to 3 minutes, just until the shrimp turn pink. Remove from heat and gently fold in the lump crab meat. Let the mixture cool slightly before mixing with cheeses.
- Prepare Cheese and Seafood Mixture: In a bowl, combine ricotta cheese, shredded mozzarella, grated Parmesan, chopped parsley, salt, black pepper, and the cooled seafood mixture. Stir gently to blend all ingredients evenly.
- Make Alfredo Sauce: In a saucepan, melt butter over medium heat. Add minced garlic and cook for 1 minute until fragrant. Pour in the heavy cream and bring to a gentle simmer, stirring frequently. Add grated Parmesan cheese, nutmeg if using, and season with salt and pepper. Continue stirring until the sauce is smooth and has thickened slightly.
- Assemble Roll-Ups: Grease a 9×13-inch baking dish and spread ½ cup of the Alfredo sauce evenly on the bottom. Lay each lasagna noodle flat and spoon 2 to 3 tablespoons of the seafood and cheese mixture onto one end of the noodle. Roll each noodle tightly and place seam-side down in the prepared baking dish.
- Top and Bake: Pour the remaining Alfredo sauce evenly over the lasagna roll-ups. Sprinkle extra shredded mozzarella cheese on top. Cover the dish with foil and bake in a preheated oven at 375°F (190°C) for 20 minutes.
- Finish Baking: Remove the foil and continue baking for another 5 to 10 minutes until the sauce is bubbly and the top is golden brown. Remove from the oven and let the roll-ups rest for 5 minutes before serving to allow the flavors to settle.
Notes
- Using pre-cooked shrimp can reduce preparation time significantly.
- For additional vegetables and flavor, consider folding in fresh spinach or sautéed mushrooms into the cheese and seafood mixture.
- Be sure not to overcook the shrimp to keep the seafood tender and juicy.
- Nutmeg is optional but adds a subtle warmth to the Alfredo sauce. Adjust according to preference.
