Shrimp and Crab Alfredo Lasagna Roll-Ups
Delight in these luxurious roll-ups filled with shrimp, crab, and a creamy Alfredo sauce wrapped in lasagna noodles.
Ingredients
Pasta and Seafood Filling
- 9 pieces Lasagna noodles Use no-boil noodles for convenience.
- 1 cup Cooked shrimp, chopped Use cooked and well-seasoned shrimp, fresh or frozen.
- 1 cup Cooked crab meat Fresh is best, but canned can work in a pinch.
- 2 cups Ricotta cheese Use whole milk ricotta for best texture.
Toppings and Sauce
- 1 cup Shredded mozzarella cheese For gooeyness.
- 1/2 cup Grated Parmesan cheese For flavor enhancement.
- 2 cups Alfredo sauce Store-bought or homemade.
- 1 teaspoon Garlic powder Adds depth to the filling.
- to taste Salt and pepper For seasoning.
- to garnish Fresh parsley For a fresh, vibrant finish.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Cook the lasagna noodles according to package instructions. Drain and set aside to cool slightly.
- In a mixing bowl, combine the chopped shrimp, crab meat, ricotta cheese, garlic powder, salt, and pepper. Mix gently.
Assembly
- Spread a thin layer of Alfredo sauce at the bottom of your baking dish.
- Take a lasagna noodle and spread a generous portion of the seafood mixture along its length. Roll it up tightly and place seam-side down in the baking dish.
- Repeat with remaining noodles and filling.
Baking
- Pour remaining Alfredo sauce over the roll-ups and top with mozzarella and Parmesan cheese.
- Cover with aluminum foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.
Serving
- Garnish with fresh parsley before serving.
Notes
Store leftovers in an airtight container for 3-4 days. Reheat in the oven at 350°F (175°C) covered with foil for about 15 minutes.