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A mouth-watering slice of golden-baked Shrimp and Crab Alfredo Lasagna Roll, richly topped with bubbly cheese and fresh parsley.
Reda

Shrimp and Crab Alfredo Lasagna Roll

Indulge in individual lasagna rolls featuring succulent shrimp and flaky crab meat, all enveloped in a rich, creamy homemade Alfredo sauce and baked to golden perfection. This elegant dish transforms classic flavors into a convenient, delicious format.
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Prep Time 45 minutes
Cook Time 25 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Italian-American
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

For the Pasta
  • 12 lasagna noodles oven-ready or regular, cooked al dente if regular
For the Seafood Filling
  • 1 lb shrimp peeled, deveined, tails off, chopped
  • 8 oz lump crab meat drained, picked for shells
  • 2 tbsp olive oil
  • 2 cloves garlic minced
  • 1/4 cup dry white wine optional, for deglazing
  • 1/4 cup fresh parsley chopped
  • 1/2 tsp Old Bay seasoning
  • to taste salt
  • to taste black pepper
For the Alfredo Sauce
  • 1/2 cup unsalted butter
  • 1 1/2 cups heavy cream
  • 1 tsp garlic minced
  • 1 1/2 cups grated Parmesan cheese plus more for topping
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • Pinch nutmeg
For the Ricotta Layer
  • 15 oz ricotta cheese
  • 1 large egg
  • 1/4 cup grated Parmesan cheese
  • 2 tbsp fresh parsley chopped
  • 1/4 tsp salt
  • 1/8 tsp black pepper
For Assembly
  • 1 cup shredded mozzarella cheese

Equipment

  • Large Pot
  • Large skillet
  • 9x13-inch baking dish
  • Mixing Bowls
  • Whisk
  • Cutting board
  • Knife
  • Medium saucepan

Method
 

Prepare the Lasagna Noodles
  1. If using regular lasagna noodles, cook according to package directions until al dente. Drain, rinse with cold water to prevent sticking, and lay flat on parchment paper or a clean surface. If using oven-ready, no pre-cooking is needed.
Prepare the Seafood Filling
  1. In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
  2. Add chopped shrimp and Old Bay seasoning. Cook for 2-3 minutes until shrimp turn pink. If using wine, deglaze the pan with white wine, scraping up any browned bits.
  3. Remove from heat and stir in the lump crab meat, fresh parsley, salt, and pepper. Set aside to cool slightly.
Make the Alfredo Sauce
  1. In a medium saucepan, melt butter over medium heat. Add minced garlic and cook for 1 minute.
  2. Pour in heavy cream and bring to a gentle simmer, stirring occasionally. Do not boil.
  3. Reduce heat to low, then gradually whisk in the 1 1/2 cups Parmesan cheese until smooth and thickened.
  4. Stir in salt, black pepper, and nutmeg. Remove from heat and set aside.
Prepare the Ricotta Mixture
  1. In a medium bowl, combine ricotta cheese, egg, 1/4 cup Parmesan cheese, 2 tbsp parsley, salt, and pepper. Mix well until thoroughly combined.
Assemble the Lasagna Rolls
  1. Preheat oven to 375°F (190°C).
  2. Spread about 1/2 cup of Alfredo sauce on the bottom of a 9x13 inch baking dish.
  3. Lay a lasagna noodle flat. Spread a thin layer of the ricotta mixture evenly over the noodle.
  4. Spoon a portion of the seafood filling (about 2-3 tablespoons) over the ricotta layer.
  5. Sprinkle a small amount of mozzarella cheese over the filling.
  6. Carefully roll up the noodle tightly from one end to the other.
  7. Place the rolled lasagna seam-side down in the prepared baking dish. Repeat with remaining noodles and fillings.
Bake the Lasagna Rolls
  1. Pour the remaining Alfredo sauce over the assembled rolls, ensuring they are well-covered.
  2. Sprinkle the remaining mozzarella cheese and an extra dusting of Parmesan cheese over the top.
  3. Cover the baking dish loosely with aluminum foil.
  4. Bake for 20 minutes.
  5. Remove the foil and bake for an additional 5-10 minutes, or until the cheese is bubbly and lightly golden brown.
Serve
  1. Let the lasagna rolls rest for 5-10 minutes before serving. Garnish with fresh parsley, if desired.

Notes

For a richer flavor, you can add a pinch of red pepper flakes to the seafood filling.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven.
If using regular lasagna noodles, ensure they are cooked al dente; overcooked noodles will be difficult to roll.