I enjoy how these roll-ups feel elegant but are surprisingly easy to make. Using cooked noodles and a simple filling, I can assemble a beautiful dish in under an hour.
I love the combination of shrimp and crab—it gives the lasagna a luxurious flavor without being overly complicated.
The Alfredo sauce keeps the noodles moist and creamy, while the shredded mozzarella and Parmesan add a perfect golden, cheesy top.
I also appreciate how customizable this recipe is. I can swap the seafood, cheeses, or even pasta to suit my dietary preferences.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
9 Sheets Lasagna Noodles (Gluten-Free Optional) 1 Pound Shrimp (Fresh or Frozen, Thawed) 1 Cup Crab Meat (Optional Sub: Scallops or Omit For Vegetarian) 15 Ounces Ricotta Cheese (Cottage Cheese Optional) 2 Cups Alfredo Sauce (Homemade Or Store-Bought) 3 Cloves Garlic, Minced Salt, To Taste Pepper, To Taste 1 Cup Shredded Mozzarella (Provolone Or Gouda Optional) 1/2 Cup Grated Parmesan Cheese (Pecorino Optional) Fresh Parsley, For Garnish (Optional)
Directions
I start by boiling salted water in a large pot and cooking the lasagna noodles according to the package instructions until al dente. Once cooked, I drain them and lay the noodles flat on a clean surface.
In a mixing bowl, I combine the shrimp, crab meat, ricotta cheese, half of the Alfredo sauce, and minced garlic. I season the mixture with salt and pepper to taste.
I spread a thin layer of the remaining Alfredo sauce on the bottom of a baking dish to prevent sticking. Then I take a cooked noodle, fill it with about 1/4 cup of the seafood mixture, roll it tightly, and place it seam-side down in the dish.
After arranging all the roll-ups, I pour the remaining Alfredo sauce over the top. I finish by sprinkling shredded mozzarella and grated Parmesan evenly over the roll-ups.
I preheat the oven to 375°F (190°C), cover the dish with foil, and bake for 20 minutes. Then, I remove the foil and bake for an additional 10 minutes until the cheese is golden and bubbly.
Once baked, I let the dish cool for a few minutes before garnishing with fresh parsley and serving.
I sometimes swap the crab meat for scallops or omit it for a simpler seafood roll-up.
For a richer flavor, I mix extra Parmesan into the ricotta filling.
I also enjoy adding a pinch of red pepper flakes to the Alfredo sauce for a mild kick.
Gluten-free lasagna noodles work perfectly if I want a low-carb version.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, I cover the roll-ups with foil and warm in a 350°F oven for 10–15 minutes to retain creaminess and prevent drying out.
This dish does not freeze well due to the creamy seafood filling, which can separate upon thawing.
FAQs
Can I Make This Ahead Of Time?
Yes, I can assemble the roll-ups ahead and store them covered in the refrigerator for a few hours before baking.
Can I Use Pre-Cooked Shrimp?
Absolutely, I just reduce the baking time slightly to prevent overcooking the shrimp.
Is It Possible To Make This Vegetarian?
Yes, I can omit the seafood and use sautéed mushrooms or spinach instead.
Can I Substitute Alfredo Sauce?
Yes, I can use a homemade or store-bought sauce. Creamy garlic sauce also works well.
How Do I Prevent Overcooked Seafood?
I ensure the shrimp are raw when mixed into the filling and bake only until the cheese is bubbly. This keeps the shrimp tender and juicy.
Conclusion
Shrimp & Crab Alfredo Lasagna Roll-Ups are one of my favorite indulgent meals that still feel approachable. The creamy seafood filling, rich Alfredo sauce, and golden cheesy topping make each bite irresistible. It’s a dish I love to serve when I want a restaurant-worthy dinner at home without spending hours in the kitchen.
Indulgent Shrimp & Crab Alfredo Lasagna Roll-Ups You’ll Crave feature tender pasta filled with creamy ricotta, succulent shrimp and crab, and rich Alfredo sauce. Topped with mozzarella and Parmesan, this baked seafood lasagna is a decadent dinner everyone will love.
Author:Ella
Prep Time:20 minutes
Cook Time:30 minutes
Total Time:50 minutes
Yield:4 servings
Category:Main Course
Method:Baking
Cuisine:Italian / Seafood
Ingredients
9 lasagna noodles (gluten-free if preferred)
1 pound shrimp, peeled and deveined (fresh or thawed frozen)
1 cup crab meat (or substitute with scallops)
15 ounces ricotta cheese (or cottage cheese)
2 cups Alfredo sauce (homemade or store-bought)
3 cloves garlic, minced
Salt and pepper, to taste
1 cup shredded mozzarella cheese (or provolone/gouda)
1/2 cup grated Parmesan cheese (or pecorino)
Fresh parsley, for garnish (optional)
Instructions
Step 1: Cook Lasagna Noodles
Boil a large pot of salted water.
Add lasagna noodles and cook according to package directions until al dente.
Drain and lay noodles flat on a clean surface to prevent sticking.
Step 2: Prepare Seafood Filling
In a mixing bowl, combine shrimp, crab meat, ricotta cheese, half of the Alfredo sauce, and minced garlic.
Season with salt and pepper to taste.
Step 3: Assemble Roll-Ups
Spread a thin layer of remaining Alfredo sauce on the bottom of a baking dish.
Take one cooked noodle, place about 1/4 cup of seafood mixture along the edge, and roll tightly.
Place seam-side down in the dish. Repeat with remaining noodles.
Step 4: Add Sauce & Cheese
Pour remaining Alfredo sauce over all roll-ups.
Sprinkle shredded mozzarella and grated Parmesan evenly on top.
Step 5: Bake
Preheat oven to 375°F (190°C).
Cover the baking dish with foil and bake for 20 minutes.
Remove foil and bake an additional 10 minutes until cheese is golden and bubbly.
Step 6: Serve
Let the roll-ups rest for a few minutes.
Garnish with fresh parsley before serving.
Notes
For extra flavor, sauté the shrimp with garlic and a pinch of red pepper flakes before mixing with ricotta.
Roll-ups can be made ahead and refrigerated; bake when ready.
Substitute crab with cooked lobster for an ultra-indulgent seafood version.
Use store-bought Alfredo sauce for quick prep, or make homemade for a creamier, richer taste.
