Ingredients
Scale
- 12 lasagna noodles
- 1½ cups cooked shrimp, chopped
- 1 cup crab meat or imitation crab, chopped
- 1½ cups ricotta cheese
- 2 cups shredded mozzarella cheese, divided
- ¾ cup grated Parmesan cheese, divided
- 2 tbsp fresh parsley, chopped, divided
- 2 cloves garlic, minced
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 2 cups milk
- 1 cup heavy cream
- ½ tsp salt
- ½ tsp black pepper
- 1 tsp Italian seasoning
Instructions
- Preheat oven to 375°F (190°C).
- Cook lasagna noodles in salted boiling water until al dente (8-10 minutes). Drain and lay flat to prevent sticking.
- In a bowl, mix chopped shrimp, crab meat, ricotta, 1 cup mozzarella, ¼ cup Parmesan, minced garlic, half of the parsley, salt, pepper, and Italian seasoning.
- In a saucepan, melt butter over medium heat. Whisk in flour and cook 1-2 minutes. Gradually whisk in milk until smooth and slightly thickened. Add heavy cream and remaining Parmesan; stir until creamy. Season with salt and pepper. Remove from heat.
- Spread about 2 tablespoons of seafood filling along each noodle, then roll up. Place seam-side down in a greased 9×13-inch baking dish.
- Pour Alfredo sauce evenly over roll-ups. Sprinkle remaining mozzarella on top.
- Cover with foil and bake for 20 minutes. Remove foil and bake another 10-15 minutes until bubbly and golden.
- Let rest 5-10 minutes before serving. Garnish with remaining parsley.
Notes
Use turkey bacon or chicken ham if adding any bacon or ham variants in similar recipes.
Substitute beef for pork in any variations.
Avoid using any alcoholic beverages; replace wine in sauces with broth or extra cream.
The sauce can be prepared in advance and refrigerated for up to 24 hours.
For extra flavor, add a pinch of garlic powder or crushed red pepper to the filling or sauce.
- Prep Time: 25
- Cook Time: 35