Introduction
If you’re craving a dish that’s luxurious yet homey, these Shrimp & Crab Alfredo Lasagna Roll‑Ups hit the spot. Imagine tender lasagna noodles rolled around a creamy, dreamy filling of ricotta, succulent shrimp, and delicate crab, all bathed in rich Alfredo sauce and melted cheeses. Each bite feels like something you’d order at a coastal Italian restaurant — but made in your own kitchen.
The flavors are indulgent: the shrimp lends a gentle sweetness, the crab adds a delicate brininess, and the cheeses bring a silky, comforting richness. When baked, the roll‑ups turn golden on top, and the Alfredo sauce becomes bubbly and slightly caramelized around the edges. The dish is elegant enough for a dinner party but surprisingly simple to prepare, making it a wonderful special-occasion weeknight meal.
Whether you’re serving it for guests or treating yourself, these roll‑ups are about more than just pasta — they’re a cozy, luxurious hug on a plate.
Why You’ll Love This Recipe
- Creamy and indulgent — with Alfredo sauce, ricotta, and three kinds of cheese
- Seafood‑forward — shrimp and crab give it a refined, coastal flavor
- One-dish bake — everything rolls up and bakes in a single pan
- Impressive presentation — roll‑ups look elegant when served
- Make-ahead friendly — you can assemble, refrigerate, then bake later
- Comfort food with sophistication — feels cozy yet gourmet
Ingredients
- 9 lasagna noodles (cooked according to package instructions)
- 1 cup cooked shrimp, chopped
- 1 cup crab meat (can be fresh or canned)
- 2 cups Alfredo sauce
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 tablespoon garlic, minced
- 1 tablespoon olive oil
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the lasagna noodles
- Bring a large pot of salted water to a boil.
- Cook the lasagna noodles according to package directions, until al dente.
- Drain them carefully and lay them out flat on a clean surface so they don’t stick.
- Prepare the seafood filling
- In a mixing bowl, combine the chopped shrimp, crab meat, ricotta cheese, half of the Alfredo sauce, and the minced garlic.
- Mix gently until everything is well incorporated. Season with salt and pepper to taste.
- Assemble the roll‑ups
- Spread a thin layer of Alfredo sauce on the bottom of a baking dish (this prevents sticking and adds flavor).
- Take one lasagna noodle and spread about ¼ cup of the seafood‑ricotta filling along its length.
- Roll the noodle up tightly, then place it seam-side down in the baking dish.
- Repeat this process with all the noodles and filling.
- Top with sauce and cheese
- Pour the remaining Alfredo sauce evenly over the rolled-up noodles in the pan.
- Sprinkle the shredded mozzarella and grated Parmesan over the top.
- Bake
- Preheat your oven to 375°F (190°C).
- Cover the baking dish with aluminum foil and bake for 20 minutes.
- Then remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and lightly golden.
- Garnish and serve
- Allow the roll‑ups to cool for a few minutes after removing them from the oven.
- Sprinkle chopped fresh parsley over the top for a bright, fresh finish.
- Serve warm, letting guests enjoy the tender pasta, creamy filling, and melted cheese.
You Must Know (Helpful Tips)
- Make sure your lasagna noodles are cooked just al dente, so they roll easily without tearing.
- Drain your seafood well before mixing — too much moisture can dilute the filling.
- Use a light layer of Alfredo sauce on the bottom of your baking dish to prevent sticking.
- Roll the noodles as tightly as you can without squeezing out the filling — this helps them keep their shape.
- Covering with foil during the first part of baking traps moisture and helps everything heat through evenly; removing it for the last few minutes gives that lovely golden‑cheese finish.
- Letting the dish rest briefly after baking helps the sauce set slightly, making serving easier.
Storage Tips
- Refrigerate any leftovers in an airtight container for up to 3 days.
- Reheat in the oven at low heat (around 160–170°C) or in the microwave, adding a splash of Alfredo sauce or milk if it’s thickened.
- Freeze the unbaked roll‑ups: assemble them in a freezer-safe dish, cover tightly, and freeze for up to 2 months. When ready to eat, thaw in the fridge overnight and bake as directed (you may need to add a little extra bake time).
Ingredient Substitutions
- Seafood: Use just shrimp, just crab, or substitute with lobster or scallops for a different twist.
- Alfredo sauce: Make your own (with butter, cream, garlic, and Parmesan) or use a store-bought jar.
- Cheese: Swap mozzarella for fontina or provolone; substitute ricotta with cottage cheese (well drained) or part-skim ricotta for lighter texture.
- Herbs: Add a pinch of red pepper flakes for heat, or use basil instead of parsley for a different herbal note.
- Pasta: If you prefer, use no-boil lasagna noodles — just be gentle when rolling.
Serving Suggestions
- Serve with garlic bread to soak up any extra Alfredo sauce.
- Pair with a green salad, such as arugula with lemon vinaigrette, to cut through the richness.
- Offer a side of steamed vegetables like broccoli or asparagus for balance.
- For a wine pairing, choose a crisp white wine like Pinot Grigio or Chardonnay.
- Garnish with extra Parmesan and a sprinkle of red pepper flakes if your guests like a little spice.
Pro Tips
- For a more restaurant-quality touch, sear the shrimp lightly in olive oil with garlic before mixing into the filling — it adds a little caramelization.
- Use fresh Parmesan cheese (not pre-grated) to deepen the cheesy flavor in the filling and topping.
- If you’re prepping for a crowd, assemble the roll‑ups the day before, cover tightly, and refrigerate; bake just before serving.
- To make the dish extra creamy, swirl in a splash of cream or half‑and‑half into the remaining Alfredo sauce before pouring it over the noodles.
- For presentation, cut the roll‑ups in half cross‑wise and stand them up on a platter — you’ll see the beautiful spiral of filling inside.
Frequently Asked Questions (FAQ)
Q: Can I use frozen shrimp or crab for this recipe?
A: Yes — just thaw them fully, pat dry, and drain well before mixing into the filling to avoid extra water in the dish.
Q: Is it okay to assemble the roll‑ups ahead of time?
A: Absolutely. You can put them together, cover, and refrigerate for several hours or overnight. When ready, bake as directed (you might need to increase the baking time slightly).
Q: My Alfredo sauce is very thick — what should I do?
A: Thin it with a splash of milk or cream until it’s pourable enough to coat the roll‑ups without being overly stiff.
Q: Can I make this gluten-free?
A: Yes — use gluten-free lasagna noodles and make sure your Alfredo sauce and cheeses are also gluten-free.
Q: My roll-ups are dry after baking — how can I prevent that?
A: Make sure you’re using enough Alfredo sauce, and don’t over-bake. Also, cover with foil for part of the bake to retain moisture.
Q: How do I make the dish less rich?
A: Use a lighter Alfredo (or a homemade sauce with milk instead of cream), part-skim ricotta, and reduce the cheese a little. You can also add more vegetables like spinach to bulk up the filling without adding too many calories.
Closing Sentence
These Shrimp & Crab Alfredo Lasagna Roll‑Ups are creamy, indulgent, and packed with seafood richness — a perfect blend of comfort and elegance that’s destined to become a favorite at your dinner table.
