Creamy Seafood Lasagna Roll-Ups
Directions
- 1Cook the lasagna noodles in salted water until al dente, then drain and lay them flat on a lightly oiled tray or parchment to prevent sticking.
- 2Cook the lasagna noodles in salted water until al dente, then drain and lay them flat on a lightly oiled tray or parchment to prevent sticking.
- 3Cook the lasagna noodles in salted water until al dente, then drain and lay them flat on a lightly oiled tray or parchment to prevent sticking.
- 4In a skillet, melt the butter over medium heat, then add the garlic and cook for about 30 seconds until fragrant.
- 5In a skillet, melt the butter over medium heat, then add the garlic and cook for about 30 seconds until fragrant.
- 6In a skillet, melt the butter over medium heat, then add the garlic and cook for about 30 seconds until fragrant.
- 7Stir in the chopped shrimp and crab, Old Bay seasoning, a light pinch of salt, and black pepper.
- 8Stir in the chopped shrimp and crab, Old Bay seasoning, a light pinch of salt, and black pepper.
- 9Stir in the chopped shrimp and crab, Old Bay seasoning, a light pinch of salt, and black pepper.
- 10Cook for 3 to 4 minutes, just until the shrimp turn light pink and tender, then remove from heat and let cool slightly.
- 11Cook for 3 to 4 minutes, just until the shrimp turn light pink and tender, then remove from heat and let cool slightly.
- 12Cook for 3 to 4 minutes, just until the shrimp turn light pink and tender, then remove from heat and let cool slightly.
- 13In a bowl, combine the ricotta, Parmesan, and dried parsley, then stir in about half of the cooled seafood mixture to create the creamy filling.
- 14In a bowl, combine the ricotta, Parmesan, and dried parsley, then stir in about half of the cooled seafood mixture to create the creamy filling.
- 15In a bowl, combine the ricotta, Parmesan, and dried parsley, then stir in about half of the cooled seafood mixture to create the creamy filling.
- 16In the same skillet used for the seafood, pour in the heavy cream and bring to a gentle simmer over medium heat.
- 17In the same skillet used for the seafood, pour in the heavy cream and bring to a gentle simmer over medium heat.
- 18In the same skillet used for the seafood, pour in the heavy cream and bring to a gentle simmer over medium heat.
- 19Add the mozzarella and stir until melted and smooth, then taste and adjust with salt and pepper if needed.
- 20Add the mozzarella and stir until melted and smooth, then taste and adjust with salt and pepper if needed.
- 21Add the mozzarella and stir until melted and smooth, then taste and adjust with salt and pepper if needed.
- 22Preheat the oven to 375°F.
- 23Preheat the oven to 375°F.
- 24Preheat the oven to 375°F.
- 25Spread a thin layer of cream sauce on the bottom of a small baking dish.
- 26Spread a thin layer of cream sauce on the bottom of a small baking dish.
- 27Spread a thin layer of cream sauce on the bottom of a small baking dish.
- 28Lay the lasagna noodles flat and spread each one with some of the cheese and seafood mixture.
- 29Lay the lasagna noodles flat and spread each one with some of the cheese and seafood mixture.
- 30Lay the lasagna noodles flat and spread each one with some of the cheese and seafood mixture.
- 31Roll the noodles up gently and place them seam side down in the baking dish.
- 32Roll the noodles up gently and place them seam side down in the baking dish.
- 33Roll the noodles up gently and place them seam side down in the baking dish.
- 34Pour the remaining cream sauce over the rolls, spoon the rest of the seafood mixture on top, and sprinkle with a little extra mozzarella.
- 35Pour the remaining cream sauce over the rolls, spoon the rest of the seafood mixture on top, and sprinkle with a little extra mozzarella.
- 36Pour the remaining cream sauce over the rolls, spoon the rest of the seafood mixture on top, and sprinkle with a little extra mozzarella.
- 37Bake for 20 minutes until hot and bubbly.
- 38Bake for 20 minutes until hot and bubbly.
- 39Bake for 20 minutes until hot and bubbly.
- 40Let the dish rest a few minutes, then garnish with fresh parsley and serve warm with extra sauce from the pan.
- 41Let the dish rest a few minutes, then garnish with fresh parsley and serve warm with extra sauce from the pan.
- 42Let the dish rest a few minutes, then garnish with fresh parsley and serve warm with extra sauce from the pan.
Ingredients
- 8 lasagna noodles
- 8 lasagna noodles
- 8 lasagna noodles
- 1 pound shrimp, peeled, deveined, chopped
- 1 pound shrimp, peeled, deveined, chopped
- 1 pound shrimp, peeled, deveined, chopped
- 0.5 pound crab meat, fresh or imitation, picked over
- 0.5 pound crab meat, fresh or imitation, picked over
- 0.5 pound crab meat, fresh or imitation, picked over
- 2 tablespoons butter
- 2 tablespoons butter
- 2 tablespoons butter
- 3 cloves garlic, minced
- 3 cloves garlic, minced
- 3 cloves garlic, minced
- 1 teaspoon Old Bay seasoning
- 1 teaspoon Old Bay seasoning
- 1 teaspoon Old Bay seasoning
- Salt
- Salt
- Salt
- black pepper
- black pepper
- black pepper
- 1 cup ricotta cheese
- 1 cup ricotta cheese
- 1 cup ricotta cheese
- 0.5 cup grated Parmesan cheese
- 0.5 cup grated Parmesan cheese
- 0.5 cup grated Parmesan cheese
- 1 teaspoon dried parsley
- 1 teaspoon dried parsley
- 1 teaspoon dried parsley
- 2 cups heavy cream
- 2 cups heavy cream
- 2 cups heavy cream
- 1 cup shredded mozzarella cheese
- 1 cup shredded mozzarella cheese
- 1 cup shredded mozzarella cheese
- Extra mozzarella for the top
- Extra mozzarella for the top
- Extra mozzarella for the top
- Fresh parsley, chopped, for garnish
- Fresh parsley, chopped, for garnish
- Fresh parsley, chopped, for garnish
Equipment
skilletbowlsmall baking dishovenforks
Tips
- If the cream sauce seems very thick, you can loosen it with a small splash of water.
- For a deeper golden top, broil for 2 to 3 minutes at the end, watching closely.
- Let the dish rest a few minutes before serving.