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.
- 2In a skillet, melt the butter over medium heat, then add the garlic and cook for about 30 seconds until fragrant.
- 3Stir in the chopped shrimp and crab, Old Bay seasoning, a light pinch of salt, and black pepper.
- 4Cook for 3 to 4 minutes, just until the shrimp turn light pink and tender, then remove from heat and let cool slightly.
- 5In a bowl, combine the ricotta, Parmesan, and dried parsley, then stir in about half of the cooled seafood mixture to create the creamy filling.
- 6In the same skillet used for the seafood, pour in the heavy cream and bring to a gentle simmer over medium heat.
- 7Add the mozzarella and stir until melted and smooth, then taste and adjust with salt and pepper if needed.
- 8Preheat the oven to 375°F.
- 9Spread a thin layer of cream sauce on the bottom of a small baking dish.
- 10Lay the lasagna noodles flat and spread each one with some of the cheese and seafood mixture.
- 11Roll the noodles up gently and place them seam side down in the baking dish.
- 12Pour the remaining cream sauce over the rolls, spoon the rest of the seafood mixture on top, and sprinkle with a little extra mozzarella.
- 13Bake for 20 minutes until hot and bubbly.
- 14Let the dish rest a few minutes, then garnish with fresh parsley and serve warm with extra sauce from the pan.
Ingredients
- 8 lasagna noodles
- 1 pound shrimp, peeled, deveined, chopped
- 0.5 pound crab meat, fresh or imitation, picked over
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 teaspoon Old Bay seasoning
- Salt
- black pepper
- 1 cup ricotta cheese
- 0.5 cup grated Parmesan cheese
- 1 teaspoon dried parsley
- 2 cups heavy cream
- 1 cup shredded mozzarella cheese
- Extra mozzarella for the top
- 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.
Related recipes
Baked Cabbage Steaks with Meat, Tomato & Cheese
Italian · Dinner
Rita’s Viral Chicken Cutlets
Italian · Dinner
Olive Calabrian Chili spaghetti - puttanesca
Italian · Dinner
Spicy Vodka Gnocchi Soup with Lemony Whipped Ricotta
Italian · Dinner
Cacio e Pepe
Italian · Dinner
Low-Carb Crustless Pizza Bowl
Italian · Dinner
Spaghetti with Creamy Walnut Sauce (Salsa di Noci)
Italian · Dinner
Fresh Pasta Dough
Italian · Dinner
Pappardelle
Italian · Dinner
Chicken with Caramelized Onion Gnocchi
Italian · Dinner
Garlic Parmesan Chicken Skewers
Italian · Dinner
Stromboli
Italian · Dinner