Description

Tender shrimp and sweet crab are tucked inside creamy Alfredo sauce and rolled up in lasagna noodles for a decadent, family-friendly dinner. This dish is easy enough for weeknights but fancy enough for guests, with a rich, cheesy filling and golden, bubbly top.

Ingredients

Scale

12 lasagna noodles (regular, not oven-ready)
1 pound raw shrimp (medium, peeled, deveined, roughly chopped)
8 ounces lump crab meat (fresh, canned, or refrigerated)
1 cup ricotta cheese (whole milk preferred)
2 cups shredded mozzarella cheese (divided)
1 cup freshly grated parmesan cheese (divided)
4 tablespoons butter (divided)
2 cups heavy cream
4 cloves garlic, minced
1 large egg
1/4 cup fresh parsley, chopped (plus more for garnish)
Salt and pepper, to taste

Instructions

Preheat oven to 375°F (190°C).
Bring a large pot of salted water to a boil. Add lasagna noodles and cook until just al dente, about 8-10 minutes. Drain and lay flat on a lightly oiled baking sheet.
In a large skillet, melt 2 tablespoons butter over medium heat. Add chopped shrimp and a pinch of salt. Sauté until pink and just cooked, about 2 minutes. Stir in crab meat and cook for 1 more minute. Remove from heat.
In a mixing bowl, combine ricotta, beaten egg, 1 cup mozzarella, 1/2 cup parmesan, 2 tablespoons parsley, and a pinch of pepper. Fold in the cooled shrimp and crab mixture.
In the same skillet, melt remaining 2 tablespoons butter over medium-low heat. Add minced garlic and sauté until fragrant, about 1 minute. Pour in heavy cream and whisk gently. Simmer for 3-4 minutes until slightly thickened. Stir in remaining parmesan and mozzarella until melted and smooth. Season with salt and pepper to taste.
Spread a thin layer of Alfredo sauce on the bottom of a 9×13-inch baking dish.
Lay out noodles and spoon 2-3 tablespoons of seafood filling onto each. Roll up gently, seam side down, and place in the baking dish.
Pour remaining Alfredo sauce over the roll-ups. Sprinkle with extra mozzarella, parmesan, and parsley.
Cover loosely with foil and bake for 20 minutes. Remove foil and bake another 5-10 minutes until bubbly and golden. For crispy cheese edges, broil for 2 minutes at the end, watching closely.
Let rest for 5 minutes before serving. Garnish with extra parsley and parmesan if desired.

Notes

For best results, use real lump crab and freshly grated cheeses. Don’t overcook the shrimp—they’ll finish in the oven. Let the roll-ups rest before serving for cleaner slices. Can be assembled ahead and baked later. Leftovers reheat well and can be frozen for up to 3 months. For a gluten-free version, use gluten-free lasagna noodles.

Prep Time: 25 minutes
Cook Time: 30 minutes
Category: Main Course
Cuisine: Italian-American

Nutrition

Serving Size: 1 roll-up
Calories: 290
Sugar: 2
Sodium: 550
Fat: 13
Saturated Fat: 7
Carbohydrates: 20
Fiber: 2
Protein: 21

Keywords: shrimp, crab, lasagna roll-ups, Alfredo, seafood lasagna, family dinner, easy seafood recipe, creamy pasta, comfort food, make-ahead