This rich Shrimp & Crab Alfredo Lasagna Roll-Ups are the kind of dish I make when I want dinner to feel both comforting and a little celebratory. I first put this combination together one rainy Saturday when I had leftover cooked shrimp and a can of lump crab in the fridge. The creamy Alfredo and ricotta balanced the delicate seafood beautifully, and the whole family declared it an instant favorite: flaky crab, snappy shrimp, and a luxuriously smooth sauce wrapped in pasta.

What makes this preparation special is the contrast of textures — soft, silky ricotta with tender shellfish wrapped in an al dente lasagna noodle, then finished under a blanket of melted mozzarella and Parmesan that bubbles and browns. It’s the sort of meal that fills the kitchen with warm, garlicky aroma and invites everyone to linger at the table. I often make it for small gatherings because it looks impressive but remains straightforward to assemble.

Ingredients

• Lasagna noodles (9): Regular dried noodles work best for rolling; cook until just al dente so they hold shape when rolled. Do not overcook — brands like Barilla hold texture well.
• Cooked shrimp (1 cup), chopped: Use medium shrimp already cooked and deveined for convenience. Chop into bite-sized pieces so filling distributes evenly; frozen shrimp thawed under cold water are fine.
• Crab meat (1 cup): Lump or flaked crab works; opt for refrigerated lump crab from the seafood counter for clean flavor. Canned crab is acceptable — drain and gently flake to avoid excess liquid.
• Alfredo sauce (2 cups): Store-bought Alfredo saves time; pick a high-quality jar (Bertolli or Rao’s-style) or use a homemade white sauce made with butter, cream, and Parmesan for deeper flavor.
• Ricotta cheese (1 cup): Whole-milk ricotta gives the creamiest texture. If your ricotta is watery, drain in a fine-mesh sieve for 10 minutes to prevent a runny filling.
• Mozzarella (1 cup), shredded: Low-moisture mozzarella melts well and gives a satisfying stretch; grate fresh for best melt.
• Parmesan cheese (1/2 cup), grated: Use real Parmigiano-Reggiano for nutty, salty depth — pre-grated is convenient but fresh-grated offers superior flavor.
• Garlic (1 tablespoon), minced: Fresh garlic brightens the seafood; use a microplane for fine mincing so it distributes without big pieces.
• Olive oil (1 tablespoon): A neutral extra-virgin works for sautéing garlic if you choose to warm the filling briefly; it also adds a silky mouthfeel.
• Salt and pepper: Season gently — the cheeses and crab are salty, so taste as you go; use kosher salt for even seasoning.
• Fresh parsley: Chopped for garnish to add brightness and color at the end.

Instructions

Cook the noodles: Bring a large pot of salted water to a rolling boil (about 4 quarts for 9 noodles). Add the lasagna sheets one at a time to prevent sticking and cook to al dente according to package directions, typically 8–10 minutes. Drain and lay on a lightly oiled baking sheet to prevent sticking, covering with a damp towel to retain pliability. Prepare the filling: In a medium bowl, combine chopped cooked shrimp, crab meat, ricotta, half of the Alfredo sauce (1 cup), and the minced garlic. Fold gently to keep crab lumps intact. Season with a modest pinch of salt and a few grinds of black pepper; remember cheeses will add salt, so err on the light side. Build the base: Spread a thin layer of Alfredo sauce across the bottom of a 9x13-inch baking dish — just enough to coat so roll-ups don’t stick. This also creates a saucy base for baking. Assemble the roll-ups: Place a lasagna noodle on a flat surface. Spoon roughly 1/4 to 1/3 cup of the seafood-ricotta mixture along the length of each noodle, leaving a 1/2-inch border. Roll up tightly from one short end to the other and place seam-side down in the prepared dish, arranging roll-ups snugly. Top and bake: Pour the remaining 1 cup of Alfredo sauce evenly over the roll-ups. Sprinkle shredded mozzarella and grated Parmesan across the top. Tent the dish with foil (shiny side down) and bake in a preheated oven at 375°F (190°C) for 20 minutes. Remove the foil and bake another 10 minutes until cheese is bubbly and slightly golden. For extra color, broil 1–2 minutes while watching closely. Finish and serve: Let the roll-ups rest 5–10 minutes after removing from the oven to set the sauce. Garnish with chopped parsley and a light drizzle of olive oil, then serve warm with a crisp green salad and lemon wedges if desired.

Storage Tips

To store leftovers, cool the casserole completely to room temperature, then cover tightly with foil or an airtight lid and refrigerate for up to 3 days. For longer storage, freeze individual roll-ups on a parchment-lined tray until firm, then transfer to a freezer-safe container or bag for up to 3 months. Reheat from frozen by placing roll-ups in a covered baking dish with a splash of Alfredo or cream, tent with foil, and bake at 350°F (175°C) until heated through — approximately 25–35 minutes. When reheating refrigerated portions, 20 minutes covered at 350°F often suffices. Look for bubbling cheese and a steaming center as indicators of doneness.

Ingredient Substitutions

If you need swaps, use gluten-free lasagna noodles or thin gluten-free sheets to make the dish gluten-free; slightly undercook noodles to avoid them breaking when rolling. For dairy-free options, substitute a cashew-based Alfredo and dairy-free ricotta and mozzarella — textures will be slightly different but still pleasant. If crab is unavailable, firm white fish like cooked cod or halibut flaked gently can work, or increase shrimp to 2 cups. To reduce richness, swap half-and-half for part of the Alfredo or choose a light ricotta and part-skim mozzarella; expect a less luxurious mouthfeel but a lighter plate overall.

Serving Suggestions

Serve roll-ups with a bright green salad tossed with lemon vinaigrette to cut richness; roasted asparagus or sautéed green beans with toasted almonds work well. For a heartier meal, add garlic-roasted potatoes or a simple tomato and basil salad. Garnish each portion with extra grated Parmesan and a sprinkle of chopped parsley or chives for color. A crisp white wine like Pinot Grigio or an unoaked Chardonnay complements the seafood and creamy sauce. For a casual family meal, offer warm crusty bread to sop up any remaining sauce.

Cultural Background

This preparation draws inspiration from classic Italian layering traditions but adapts them with American seafood sensibilities. Lasagna itself evolved in Italy as layered pasta with cheese and meat; the roll-up format is a modern American twist that focuses on individual portions and presentation. The use of Alfredo sauce is an Italian-American development — richer and creamier than traditional Italian ragù — and pairs beautifully with delicate seafood, reflecting coastal Italian cooking where seafood and simple sauces shine.

Seasonal Adaptations

Spring is a great time to add fresh peas and lemon zest to the filling for brightness. In summer, swap parsley for fresh basil and serve with a tomato-cucumber salad. For autumn and winter, fold a handful of sautéed spinach or roasted mushrooms into the filling for earthiness. Holiday gatherings welcome a finishing touch of toasted breadcrumbs mixed with Parmesan and parsley sprinkled on top before the final bake for extra crunch and a festive presentation.

Meal Prep Tips

To streamline weeknight dinners, assemble roll-ups the night before and keep covered in the fridge; the day you plan to bake, remove from fridge 20 minutes before baking to take the chill off, then bake as directed. If doubling the recipe for a party, use two 9x13 dishes and rotate on separate oven racks, or bake one and reheat the other later. Portion roll-ups into single-serving containers for grab-and-go lunches, then reheat gently in a covered dish to avoid drying out. Label frozen portions with the date to track freshness.

These roll-ups are a warm, satisfying expression of convenience and care — a dish that’s easy to prepare but delivers the kind of homey yet refined flavors that become family favorites. Give it a try for your next special meal and make it your own with the swaps and tips above.