Description
Delightful lasagna roll-ups filled with a creamy mixture of shrimp and crab, perfect for gatherings and special occasions.
Ingredients
- 9 regular lasagna noodles
- 1 cup cooked shrimp (chopped)
- 1 cup crab meat (shredded)
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 0.5 cup grated Parmesan cheese
- 2 cups Alfredo sauce
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh parsley (optional for garnish)
Instructions
- Cook the Noodles: Bring a large pot of salted water to a boil. Add the lasagna noodles and cook according to package instructions until al dente. Drain and lay the noodles flat to cool.
- Make the Filling: In a medium bowl, combine ricotta cheese, ½ cup shredded mozzarella cheese, ¼ cup grated Parmesan cheese, garlic powder, Italian seasoning, and salt and pepper. Gently fold in the chopped shrimp and shredded crab meat.
- Get Rolling: Pour about 1 cup of Alfredo sauce into the bottom of a 9×13-inch baking dish. Take one cooked lasagna noodle, spread ⅓ cup of the filling evenly over it, and roll it tightly from one end. Place the rolled noodle seam-side down in the baking dish, continuing with the remaining noodles and filling.
- Arrange and Sauce: After arranging all the roll-ups snugly in the dish, pour the remaining 1 cup of Alfredo sauce over the top.
- Cheese it Up: Sprinkle the remaining ½ cup shredded mozzarella cheese and ¼ cup grated Parmesan cheese over the sauce-covered rolls.
- Bake to Bubbly Perfection: Cover the baking dish loosely with aluminum foil. Bake in a preheated oven at 375°F (190°C) for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until bubbly and golden brown.
- Rest and Serve: Allow the dish to rest for 5-10 minutes to maintain its shape. Garnish with fresh chopped parsley if desired and serve.
Notes
Consider adding fresh spinach or sautéed mushrooms for extra flavor and nutrition. You can freeze extra roll-ups before baking for an easy meal later.
