Go Back

Creamy Shrimp & Crab Alfredo Lasagna Roll-Ups

These incredible Shrimp & Crab Alfredo Lasagna Roll-Ups combine the rich, creamy comfort of classic Alfredo with the satisfying layers of lasagna, featuring succulent shrimp and sweet crab. An easy yet gourmet-tasting dish perfect for weeknights or entertaining.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 9 lasagna noodles Use oven-ready or classic, cook al dente if not no-boil
  • 1 cup cooked shrimp chopped, can be pre-cooked and thawed or quickly sautéed fresh
  • 1 cup crab meat fresh or canned (well-drained and flaked); imitation crab also works
  • 2 cups Alfredo sauce your favorite jarred or homemade
  • 1 cup ricotta cheese
  • 1 cup mozzarella cheese shredded
  • 1/2 cup Parmesan cheese grated
  • 1 tablespoon minced garlic
  • 1 tablespoon olive oil
  • salt to taste
  • pepper to taste
  • fresh parsley for garnish, chopped

Equipment

  • Large Pot
  • Large bowl
  • 9x13 inch Baking Dish

Method
 

  1. Step 1: Cook lasagna noodles. In a large pot, bring plenty of salted water to a rolling boil. Add 9 lasagna noodles and cook according to package instructions until al dente. Drain well and lay them out on a clean surface to prevent sticking.
  2. Step 2: Prepare the filling. In a large bowl, combine chopped cooked shrimp, crab meat, ricotta cheese, half of the Alfredo sauce, and minced garlic. Stir well to combine evenly. Season with salt and pepper to your liking.
  3. Step 3: Prepare the baking dish. Pour a thin layer of the remaining Alfredo sauce onto the bottom of a 9x13 inch baking dish.
  4. Step 4: Assemble the roll-ups. Lay out one cooked lasagna noodle. Spoon an even amount of the shrimp and crab mixture along one end of the noodle. Gently but firmly roll up each noodle.
  5. Step 5: Place roll-ups in the dish. Carefully place each rolled-up noodle into the prepared baking dish, seam-side down. They should fit snugly side by side.
  6. Step 6: Sauce and cheese. Pour the rest of the Alfredo sauce evenly over the tops of the roll-ups. Sprinkle both the mozzarella and Parmesan cheeses generously over the top.
  7. Step 7: Bake (covered). Preheat oven to 375°F (190°C). Cover the baking dish tightly with aluminum foil. Bake for 20 minutes.
  8. Step 8: Bake (uncovered). Remove the foil and continue to bake for an additional 10 minutes, or until the cheese is wonderfully bubbly and lightly golden. For extra browning, broil for a minute or two, watching closely.
  9. Step 9: Cool and garnish. Remove from oven and let cool for a few minutes before serving. Sprinkle with fresh chopped parsley. Serve immediately.

Notes

Substitutions & Additions: Not a fan of crab? Use extra shrimp, scallops, lobster, flaked white fish, or even finely diced cooked chicken. Sneak in veggies like sautéed spinach, finely diced bell peppers, or frozen peas (drain excess moisture). Experiment with other cheeses like provolone, fontina, or cream cheese. Add a pinch of red pepper flakes for a kick. Try a rosé sauce (Alfredo mixed with marinara) or creamy pesto sauce instead of plain Alfredo.
Tips for Success: Don't overcook your noodles; al dente is key as they'll continue to cook in the oven. Lay drained noodles flat immediately to prevent sticking. Don't overfill the noodles for easier rolling. Taste your filling before assembling to ensure seasoning (salt and pepper) is just right. You can assemble the entire dish up to a day in advance; cover tightly and refrigerate, adding 10-15 minutes to the covered baking time.
Storage & Reheating: Store leftovers in the refrigerator for 3-4 days in an airtight container or covered baking dish. Reheat in the oven at 350°F (175°C) for 15-20 minutes, or microwave individual portions. For freezing, wrap each cooled roll-up tightly in plastic wrap, then foil, and place in a freezer-safe bag (up to 2-3 months). Thaw overnight in the fridge before reheating.