1 Shares

If you’re looking for a dinner that feels a little special but is still comforting and creamy, these Shrimp & Crab Alfredo Lasagna Roll-Ups are exactly that. Tender lasagna noodles are filled with a rich seafood ricotta mixture, rolled up, and baked in a velvety Alfredo sauce until bubbly and golden.

This recipe brings together sweet shrimp, delicate crab, and plenty of cheesy goodness in every bite. It’s perfect for holidays, dinner parties, or anytime you want to serve something impressive without making a traditional layered lasagna.

Why You’ll Love This Recipe

Creamy, cheesy, and packed with seafood flavor
Individual roll-ups make serving easy
Great for entertaining or special occasions
Can be prepped ahead of time
Easily adaptable with seafood swaps

Ingredients You’ll Need

Tip: You’ll find the full list of ingredients and measurements in the recipe card below.

Pasta

12 lasagna noodles (use gluten-free noodles if needed)

Filling

1 cup chopped shrimp (peeled, deveined, and finely chopped; substitute with scallops or lobster if desired)
1 cup crab meat (fresh or canned, drained well)
15 oz ricotta cheese (can swap with cottage cheese for a lighter version)
3 cloves garlic, minced (or garlic powder to taste if fresh isn’t available)
Salt, to taste
Pepper, to taste

Sauce & Toppings

24 oz Alfredo sauce (store-bought or homemade)
2 cups shredded mozzarella cheese (mix with gouda for extra flavor if desired)
1 cup grated Parmesan cheese (substitute with Pecorino Romano for a sharper taste)

Garnish

2 tablespoons fresh parsley, finely chopped (omit if unavailable)

Let’s Get Started

Cook the lasagna noodles. Bring a large pot of salted water to a boil and cook the lasagna noodles according to package directions until al dente. Stir occasionally to prevent sticking. Drain and lay them flat on parchment paper or a lightly oiled baking sheet so they don’t overlap.
Prepare the seafood filling. In a large mixing bowl, combine the chopped shrimp, crab meat, ricotta cheese, and minced garlic. Season with salt and pepper to taste. Stir until evenly mixed. The filling should be creamy and thick, with seafood distributed throughout.
Preheat and prep the baking dish. Preheat your oven to 375°F. Spread about 1 cup of Alfredo sauce evenly over the bottom of a 9×13-inch baking dish to prevent sticking and keep the roll-ups moist.
Assemble the roll-ups. Spread about 2–3 tablespoons of the seafood ricotta mixture evenly over each lasagna noodle, leaving a small border at the edges. Roll each noodle tightly from one end to the other. Place each roll seam-side down in the prepared baking dish.
Add sauce and cheese. Pour the remaining Alfredo sauce evenly over the roll-ups, making sure each one is well coated. Sprinkle shredded mozzarella and grated Parmesan evenly over the top.
Bake until bubbly. Cover the dish loosely with foil and bake for 20 minutes. Then remove the foil and bake an additional 10–15 minutes, or until the cheese is melted, golden, and bubbling around the edges. The internal temperature should be hot and the seafood cooked through.
Rest and garnish. Let the lasagna roll-ups rest for 5–10 minutes before serving to allow the filling to set. Sprinkle with fresh parsley just before serving for a fresh finish.

Servings and Pairing

This recipe serves about 6 people (2 roll-ups per serving). Pair with a crisp green salad, roasted asparagus, or garlic bread. A chilled white wine like Pinot Grigio or Sauvignon Blanc complements the creamy seafood flavors beautifully.

Variations

Add sautéed spinach to the filling for extra color and nutrients.
Mix in a pinch of red pepper flakes for gentle heat.
Use a blend of mozzarella and gouda for deeper flavor.
Swap Alfredo for a light garlic cream sauce.
Add a squeeze of lemon zest to brighten the seafood filling.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat covered in a 350°F oven until warmed through, about 15–20 minutes.

You can also assemble the roll-ups a day in advance and refrigerate before baking. Add 5–10 extra minutes to the baking time if starting from cold.

FAQs

Can I use frozen shrimp?

Yes. Thaw completely, pat dry, and chop before mixing into the filling.

Is canned crab okay?

Absolutely. Drain it well and gently pick through for any shell fragments before using.

Can I freeze this dish?

Yes. Assemble and freeze before baking. Wrap tightly and freeze for up to 2 months. Bake from thawed or add extra cooking time if baking from frozen.

How do I prevent watery filling?

Make sure shrimp and crab are well drained and patted dry before mixing. Avoid overcooking the noodles.

Final Thoughts

These Shrimp & Crab Alfredo Lasagna Roll-Ups bring together creamy Alfredo sauce, tender pasta, and flavorful seafood in a dish that feels comforting yet elevated. They’re perfect when you want something cozy but still a little special — and they’re guaranteed to impress at the table.