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Seafood Lasagna Rolls with Creamy Cheese Sauce

Seafood Lasagna Rolls with Creamy Cheese Sauce

These seafood lasagna rolls are filled with shrimp, crab, ricotta, Parmesan, mozzarella, and herbs, then covered with a rich creamy cheese sauce and baked until golden and bubbling. They make a comforting seafood pasta dish with a creamy, cheesy filling in every bite.
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Course: Main Course
Cuisine: American, Italian-Inspired
Calories: 690
Ingredients Equipment Method Notes

Ingredients
  

  • 8 lasagna noodles, cooked al dente
  • 200 g shrimp, peeled and chopped
  • 200 g crab meat, fresh or imitation
  • 200 g ricotta cheese
  • 1/2 cup Parmesan cheese, grated
  • 1 cup mozzarella cheese, shredded, plus extra for topping
  • 1 egg
  • 2 tbsp fresh parsley, chopped, plus extra for garnish
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 small onion, finely chopped
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 2 cups milk, warm
  • 1 cup heavy cream
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp paprika
  • 1/2 tsp dried basil

Equipment

  • large pot For cooking the lasagna noodles
  • parchment paper For cooling the cooked noodles
  • large skillet For cooking the seafood mixture
  • mixing bowl For combining the filling
  • Baking dish
  • Medium saucepan For making the cheese sauce
  • whisk

Method
 

  1. Cook lasagna noodles until just al dente. Lay them flat on parchment paper to cool.
  2. 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.
  3. In a bowl, combine ricotta, Parmesan, 1/2 cup mozzarella, egg, parsley, and the seafood mixture. Mix well.
  4. Spread the filling along each lasagna noodle, then roll tightly. Place seam-side down in a buttered baking dish.
  5. 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.
  6. Pour the sauce over the rolls. Sprinkle extra mozzarella on top.
  7. Bake at 190°C (375°F) for 20 to 25 minutes until the cheese is golden and bubbling.
  8. Garnish with parsley and serve warm.

Notes

Cook the lasagna noodles only until al dente so they stay firm enough to roll.
Lay the cooked noodles flat while cooling to help prevent sticking and tearing.
Cook the shrimp and crab only briefly before adding them to the filling.
Let the seafood mixture cool slightly before combining it with the ricotta and egg.
Place the filled rolls seam-side down in the baking dish so they hold their shape.
Add the warm milk gradually to the roux while whisking to keep the cheese sauce smooth.
Bake until the cheese is bubbling and golden, then garnish with fresh parsley before serving.