If you enjoy creamy seafood and cheesy baked pasta, these seafood lasagna rolls might earn a regular spot at your dinner table. Shrimp, crab, and ricotta get rolled into individual lasagna noodles, then baked under a rich, homemade cheese sauce until bubbly and golden. Every roll is incredibly satisfying.
Why You’ll Love This Recipe
- Individual portions, big flavor. Rolling the lasagna noodles makes for easy, elegant servings.
- Shrimp and crab together. Both bring rich seafood flavor to the creamy ricotta filling.
- Homemade cheese sauce. Made from scratch with milk, cream, and mozzarella for a rich, velvety finish.
- A comforting, impressive dinner. Perfect for a special occasion or when you want something a little extra.
Ingredients
- 8 lasagna noodles, cooked al dente
- 200 g shrimp, peeled and chopped
- 200 g crab meat, fresh or imitation
- 200 g ricotta cheese
- ½ cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese, plus extra for topping
- 1 egg
- 2 tbsp fresh parsley, chopped, plus extra for garnish
- 2 tbsp olive oil
- 2 garlic cloves, minced
- 1 small onion, finely chopped
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups warm milk
- 1 cup heavy cream
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp paprika
- ½ tsp dried basil
How to Make Seafood Lasagna Rolls with Creamy Cheese Sauce
1. Prepare the lasagna. Cook the lasagna noodles until just al dente. Drain and lay them flat on parchment paper so they do not stick while cooling.
2. Cook the seafood. Heat the olive oil in a skillet over medium heat. Add the onion and garlic and cook until fragrant and softened. Add the shrimp and crab, cooking briefly until the shrimp are just opaque. Remove from the heat and let the seafood cool slightly.
3. Make the seafood filling. Combine the ricotta, Parmesan, ½ cup mozzarella, egg, parsley, and cooked shrimp and crab mixture in a bowl. Mix gently until evenly combined.
4. Roll the lasagna. Spread the creamy seafood filling evenly along each lasagna noodle. Roll each noodle tightly and arrange seam side down in a buttered baking dish.
5. Make the creamy cheese sauce. Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1 minute. Gradually whisk in the warm milk, followed by the heavy cream. Continue cooking until smooth and thickened.
6. Finish the sauce. Season the creamy cheese sauce with salt, black pepper, paprika, and dried basil. Stir in a handful of mozzarella until melted and smooth.
7. Assemble and bake. Pour the creamy cheese sauce evenly over the seafood lasagna rolls. Sprinkle extra mozzarella on top. Bake at 375°F for 20 to 25 minutes until bubbling and beautifully golden.
8. Garnish and serve. Sprinkle the baked seafood lasagna rolls with fresh parsley and serve warm.
Tips for the Best Seafood Lasagna Rolls
- Let the noodles cool before rolling. This makes them much easier to handle without tearing.
- Let the cooked seafood cool slightly before mixing with the egg. This prevents the egg from cooking prematurely in the warm filling.
- Whisk the flour and milk together gradually to avoid lumps in the cheese sauce.
- Roll the noodles snugly but not too tight. This keeps the filling secure without squeezing it out the ends.
What to Serve with Seafood Lasagna Rolls
A simple green salad and garlic bread round out the meal nicely, since the lasagna rolls themselves are rich and filling.
Frequently Asked Questions
Can I use imitation crab?
Yes, imitation crab works well and is a more budget-friendly option, as noted in the ingredient list.
Can I make these ahead of time?
Yes, assemble the rolls and sauce, then refrigerate unbaked for up to a day. Add a few extra minutes to the bake time if going in cold.
Can I freeze seafood lasagna rolls?
Yes, this dish freezes well after baking. Thaw overnight in the refrigerator and reheat covered in the oven until warmed through.
Seafood Lasagna Rolls with Creamy Cheese Sauce
Ingredients
Equipment
Method
- Cook lasagna noodles until just al dente. Lay them flat on parchment paper to cool.
- In a skillet, heat olive oil. Sauté onion and garlic until fragrant. Add shrimp and crab, cook briefly until just opaque. Remove and let cool slightly.
- In a bowl, combine ricotta, Parmesan, 1/2 cup mozzarella, egg, parsley, and the seafood mixture. Mix well.
- Spread the filling along each lasagna noodle, then roll tightly. Place seam-side down in a buttered baking dish.
- For the cheese sauce, melt butter in a saucepan, whisk in flour, and cook for 1 minute. Slowly add warm milk, then cream, whisking until smooth and thick. Season with salt, pepper, paprika, and basil. Stir in a handful of mozzarella.
- Pour the sauce over the rolls. Sprinkle extra mozzarella on top.
- Bake at 190°C (375°F) for 20 to 25 minutes until the cheese is golden and bubbling.
- Garnish with parsley and serve warm.
