Description
A delicious twist on traditional lasagna featuring shrimp and crab in a creamy Alfredo sauce, wrapped in tender lasagna noodles.
Ingredients
Scale
- 9 sheets Lasagna Noodles (Use gluten-free pasta if preferred.)
- 1 pound Shrimp (Fresh or frozen, thawed.)
- 1 cup Crab Meat (Substitute with scallops or omit for vegetarian option.)
- 15 ounces Ricotta Cheese (Cottage cheese can be used for a lighter twist.)
- 2 cups Alfredo Sauce (Homemade or store-bought.)
- 3 cloves Garlic (minced)
- to taste Salt
- to taste Pepper
- 1 cup Shredded Mozzarella (Feel free to swap with provolone or gouda.)
- 1/2 cup Grated Parmesan Cheese (Can be substituted with pecorino.)
- to taste Fresh Parsley (for garnish) (Optional but recommended.)
Instructions
- Preheat the oven to 350°F (175°C).
- Cook the lasagna noodles according to package instructions. Drain and set aside.
- Sauté minced garlic in a little oil until fragrant.
- Add shrimp and cook until pink. Mix in crab meat. Season with salt and pepper.
- In a separate bowl, combine ricotta cheese and half of the Alfredo sauce.
- Spread a layer of the ricotta mixture on each lasagna noodle.
- Add a layer of the shrimp and crab mixture.
- Roll up the noodles tightly and place them in a baking dish.
- Pour the remaining Alfredo sauce over the roll-ups.
- Top with mozzarella and Parmesan cheese.
- Bake for 25-30 minutes, until bubbly and golden.
- Garnish with fresh parsley before serving.
Notes
Use fresh shrimp for the best flavor. Don’t skip the garlic; it adds a great depth to the dish. Make sure the noodles overlap slightly to prevent filling from spilling out.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 roll-up
- Calories: 420
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 150mg