Creamy Seafood Lasagna Rolls are a delightful and indulgent dish filled with shrimp, crab, and creamy cheeses, all wrapped in lasagna noodles and baked to perfection.
Author:Lorenzo Bonucci
Prep Time:20 minutes
Cook Time:40 minutes
Total Time:1 hour
Yield:4 servings 1x
Category:Main Course
Method:Baking
Cuisine:Italian
Diet:Low Fat
Ingredients
Scale
8 lasagna noodles
1 tablespoon olive oil
1 cup cooked shrimp, chopped
1 cup cooked crab meat, shredded
1 cup ricotta cheese
1 cup shredded mozzarella cheese, divided
1/2 cup grated Parmesan cheese
1/4 cup fresh parsley, chopped
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups Alfredo sauce
1/2 cup spinach, chopped (optional)
Instructions
Preheat the oven to 375°F.
Cook the lasagna noodles according to package instructions until al dente. Drain and lay them flat on a clean kitchen towel.
In a large bowl, combine the shrimp, crab meat, ricotta cheese, 1/2 cup of mozzarella cheese, Parmesan cheese, parsley, garlic powder, onion powder, salt, and black pepper. If using spinach, fold it into the mixture.
Spread a thin layer of Alfredo sauce on the bottom of a 9×13-inch baking dish.
Take one lasagna noodle and spoon about 1/4 cup of the seafood mixture onto one end. Roll the noodle tightly and place it seam-side down in the baking dish. Repeat with the remaining noodles and filling.
Pour the remaining Alfredo sauce over the lasagna rolls and sprinkle the remaining mozzarella cheese on top.
Cover the dish with aluminum foil and bake for 25 minutes.
Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
Let the lasagna rolls cool for 5 minutes before serving.
Notes
For a lighter version, substitute low-fat ricotta and mozzarella cheese.
You can also add diced bell peppers or zucchini to the seafood mixture for extra veggies.