Description
Savor the taste of the sea with these creamy shrimp and crab alfredo lasagna roll-ups, a delightful twist on traditional lasagna that’s perfect for family dinners or special occasions.
Ingredients
- 9 sheets lasagna noodles (gluten-free optional)
- 1 pound shrimp (fresh or frozen, thawed)
- 1 cup crab meat (substitute scallops or omit for vegetarian)
- 15 ounces ricotta cheese (or cottage cheese for a lighter twist)
- 2 cups alfredo sauce (homemade or store-bought)
- 3 cloves garlic (minced)
- To taste salt
- To taste pepper
- 1 cup shredded mozzarella (or provolone/gouda)
- 1/2 cup grated parmesan cheese (or pecorino)
- To taste fresh parsley (for garnish)
Instructions
- Preheat the oven to 375°F (190°C). Cook the lasagna noodles according to the package directions until al dente. Drain and set aside.
- Mix together the minced garlic, shrimp, crab meat, ricotta cheese, and half of the alfredo sauce in a large bowl. Season with salt and pepper to taste.
- Spread a thin layer of alfredo sauce on the bottom of a greased baking dish.
- Take one lasagna noodle and place a generous amount of the seafood mixture at one end. Roll the noodle tightly around the filling.
- Place the roll-up seam-side down in the baking dish. Repeat with the remaining noodles and filling.
- Pour the remaining alfredo sauce over the top. Sprinkle with shredded mozzarella and parmesan cheese.
- Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 to 15 minutes until the cheese is bubbly and golden.
- Remove from the oven and let it sit for a few minutes before serving. Garnish with fresh parsley if desired.
Notes
Ensure the noodles are cooked al dente to maintain structure when rolling. Adding sautéed shrimp enhances flavor.
