Seafood Lasagna
Seafood lasagna, four ways — shrimp and crab Alfredo roll-ups, a classic white-sauce version, and two more — for Sunday dinner or company night.
★ dinner
dinnerShrimp & Crab Alfredo Lasagna Roll-Ups
Delicious lasagna roll-ups filled with creamy shrimp and crab, perfect for a cozy dinner!
Ingredients
- 9 lasagna noodles
- 1 cup cooked shrimp, chopped
- 1 cup crab meat, shredded
- 2 cups Alfredo sauce
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- to taste Salt
- to taste Pepper
- for garnish Fresh parsley
Instructions
- 1Preheat the oven to 375°F (190°C).
- 2Cook the lasagna noodles according to package instructions; drain and set aside.
- 3In a bowl, mix the shrimp, crab meat, ricotta cheese, garlic powder, Italian seasoning, salt, and pepper.
- 4Spread a layer of Alfredo sauce on the bottom of a baking dish.
- 5Take a noodle and spread the seafood mixture over it, then roll it up tightly.
- 6Place the roll-up seam side down in the baking dish. Repeat with remaining noodles.
- 7Pour the remaining Alfredo sauce over the roll-ups and sprinkle with mozzarella and Parmesan cheese.
- 8Cover with foil and bake for 25 minutes.
- 9Remove foil and bake for an additional 10 minutes, until the cheese is bubbly and golden.
- 10Garnish with fresh parsley before serving.
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Open in Pepper →Shrimp And Crab Under A Blanket Of Noodles
Lasagna doesn't have to mean red sauce and ground beef. Swap in shrimp and crab with a creamy white sauce and you've got the kind of pan that makes people ask what's in it.
Cooks on Pepper reach for these when they want something a little nicer than a weeknight casserole — a birthday dinner, Christmas Eve, or the night the in-laws come over.
Every recipe here is built on lasagna noodles and real seafood: Shrimp & Crab Alfredo Lasagna Roll-Ups, a butter-and-flour Seafood Lasagna, a shrimp and lump crab version off Facebook, and one that starts with olive oil and minced garlic.
Quick Tips
- 1
Undercook the noodles
Boil them 2 minutes shy of the box time. They keep cooking in the sauce and won't turn to mush.
- 2
Don't overcook the shrimp
Chop them raw or barely cooked and let the 350°F oven finish them — 35 to 45 minutes is plenty.
- 3
Cook the flour out
Whisk the flour into melted butter and let it bubble 1 to 2 minutes before adding liquid so the sauce doesn't taste pasty.
- 4
Rest before cutting
Let the pan sit 15 to 20 minutes out of the oven so the slices hold together instead of sliding apart.
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