Shrimp & Crab Alfredo Lasagna Roll-Ups
Ingredients
- 1/2 lb medium shrimp, peeled, deveined, and roughly chopped
- 1 cup lump crab meat, drained well
- 1 cup whole milk ricotta cheese
- 1 cup shredded mozzarella cheese, divided
- 1/4 cup grated Parmesan cheese (for filling)
- 1 large egg
- 2 cloves garlic, minced (for filling)
- 1 tbsp olive oil
- 1/2 tsp Old Bay seasoning
- Salt and black pepper to taste
- 2 tbsp fresh parsley, chopped
- 2 tbsp unsalted butter
- 2 cloves garlic, minced (for sauce)
- 1 1/2 cups heavy cream
- 3/4 cup grated Parmesan cheese (for sauce)
- Salt and white pepper to taste
- Pinch of nutmeg
- 8 lasagna noodles, cooked al dente
- 1/2 cup shredded mozzarella (for topping)
- 2 tbsp grated Parmesan (for topping)
- Optional: red pepper flakes
Instructions
- Cook lasagna noodles in well-salted boiling water until al dente. Drain and lay flat on a lightly oiled baking sheet to prevent sticking.
- Make the Alfredo sauce: melt butter in a saucepan over medium-low heat, add garlic and soften 1 minute. Add heavy cream and bring to a gentle simmer. Stir in Parmesan gradually until melted. Season with salt, white pepper, and a pinch of nutmeg. Simmer 3–4 minutes until slightly thickened. Remove from heat.
- Cook the shrimp: heat olive oil in a skillet over medium heat. Add garlic and chopped shrimp. Season with Old Bay, salt, and pepper. Cook just until shrimp turn pink, about 2 minutes. Remove from heat immediately.
- Make the filling: combine cooked shrimp, drained crab meat, ricotta, half the mozzarella, Parmesan, egg, and parsley in a large bowl. Stir gently and season to taste.
- Preheat oven to 375°F. Spread half the Alfredo sauce across the bottom of a 9x13 baking dish.
- Spread a few tablespoons of filling along each lasagna noodle and roll up snugly. Place seam-side down in the prepared baking dish. Repeat with all 8 noodles.
- Pour remaining Alfredo sauce over the roll-ups. Top with remaining mozzarella and Parmesan. Cover with foil and bake for 20 minutes.
- Uncover and bake an additional 8–10 minutes until cheese is golden and bubbling. Rest for 5 minutes before serving.
Notes
Pull the shrimp off the heat the moment they turn pink — they continue cooking in the oven and rubbery shrimp will ruin an otherwise perfect dish.