Description
These gourmet lasagna roll-ups are filled with shrimp, crab, creamy ricotta, and mozzarella, then smothered in homemade Alfredo sauce. Elegant enough for a dinner party but easy enough for a weeknight, this seafood pasta dish is sure to impress.
Ingredients
- 1 pound shrimp, peeled, deveined, and chopped (fresh or thawed frozen)
- 8 ounces lump crab meat (fresh, canned, or refrigerated; drain well for canned)
- 1 cup ricotta cheese (or cottage cheese, blended for smoothness)
- 1 cup shredded mozzarella cheese
- 1/4 cup grated parmesan cheese
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped (or 1 teaspoon dried)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced (for Alfredo sauce)
- 1 cup heavy cream (or half-and-half)
- 1 cup grated parmesan cheese (for Alfredo sauce)
- 1/4 teaspoon ground nutmeg (optional)
- Salt & pepper to taste (for Alfredo sauce)
- 12 lasagna noodles, cooked al dente
- 1/2 cup shredded mozzarella cheese (for topping)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Cook lasagna noodles in a large pot of salted boiling water until al dente (8-10 minutes). Drain and lay flat on a baking sheet or towel.
- In a skillet over medium heat, melt 1 tablespoon butter. Sauté chopped shrimp and garlic for 2-3 minutes, until shrimp turns pink. Remove from heat and let cool.
- In a large bowl, combine cooked shrimp, crab meat, ricotta cheese, mozzarella, parmesan, parsley, salt, pepper, and red pepper flakes. Mix well.
- In a medium saucepan, melt 2 tablespoons butter over medium heat. Add minced garlic and cook for 1 minute. Pour in heavy cream, whisking constantly. Bring to a gentle simmer, then add parmesan and nutmeg. Whisk until smooth and slightly thickened (4-5 minutes). Season with salt and pepper. Remove from heat.
- Spread about 2 tablespoons of seafood filling onto each lasagna noodle. Roll up gently from one end to the other. Place seam-side down in the prepared baking dish.
- Pour Alfredo sauce evenly over roll-ups. Sprinkle with extra mozzarella and a little parmesan.
- Cover dish with foil and bake for 25 minutes. Remove foil and bake another 10-15 minutes, until cheese is melted and lightly golden.
- Sprinkle with fresh parsley. Let cool for 5-10 minutes before serving.
Notes
For gluten-free, use gluten-free lasagna noodles or thinly sliced roasted zucchini. Pre-cooked shrimp can be used for convenience. Let filling cool before assembling to prevent noodles from tearing. Pour a little Alfredo sauce on the bottom of the dish before adding roll-ups for extra moisture. Roll-ups can be assembled ahead and refrigerated up to 24 hours before baking.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Cuisine: Italian-American
Nutrition
- Serving Size: 2 roll-ups
- Calories: 420
- Sugar: 3
- Sodium: 820
- Fat: 22
- Saturated Fat: 12
- Carbohydrates: 28
- Fiber: 2
- Protein: 30
Keywords: seafood lasagna, shrimp crab lasagna, Alfredo roll-ups, gourmet pasta, easy seafood dinner, creamy lasagna, special occasion recipe