Seafood Lasagna Roll Ups
Dive into indulgent comfort with these creamy, cheesy Seafood Lasagna Roll Ups—an irresistible twist on traditional lasagna that’s perfect for seafood lovers. Tender lasagna noodles are stuffed with a luscious mixture of sweet lump crab meat, juicy shrimp, and a trio of rich cheeses: ricotta, mascarpone, and Parmesan. Rolled up and smothered in a velvety homemade béchamel sauce, these elegant roll-ups are topped with gooey melted mozzarella for the perfect golden finish. This easy-to-make recipe is ideal for special occasions or weeknight dinners when you're craving decadent seafood pasta with a gourmet touch. Pair it with garlic bread and a crisp salad for a restaurant-quality meal at home!
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Recipe Information
Ingredients
- 12 pieces Lasagna noodles
- 1 cup Cooked shrimp, chopped
- 1 cup Lump crab meat
- 1 cup Ricotta cheese
- 0.5 cup Mascarpone cheese
- 0.5 cup Grated Parmesan cheese
- 1 cup Shredded mozzarella cheese
- 2 tablespoons Chopped fresh parsley
- 0.5 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 3 tablespoons Butter
- 3 tablespoons All-purpose flour
- 2 cups Milk
- 0.5 cup Heavy cream
- 0.25 teaspoon Grated nutmeg (optional)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
Bring a large pot of salted water to a boil. Cook the lasagna noodles according to package instructions until al dente. Drain and lay flat on a clean kitchen towel to cool.
In a large mixing bowl, combine the chopped shrimp, crab meat, ricotta cheese, mascarpone cheese, 1/4 cup of grated Parmesan, parsley, garlic powder, salt, and black pepper. Mix until evenly combined.
Spread about 2 heaping tablespoons of the seafood mixture onto each lasagna noodle. Carefully roll each noodle up tightly and place it seam side down in the prepared baking dish.
In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to make a roux.
Slowly pour in the milk and heavy cream, whisking constantly to prevent lumps. Cook for 5-7 minutes, or until the sauce thickens. Stir in the remaining 1/4 cup Parmesan cheese and a pinch of nutmeg, if using. Season with salt and pepper to taste.
Pour the cheese sauce over the lasagna roll-ups, making sure they are evenly coated. Sprinkle the shredded mozzarella evenly over the top.
Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is golden and bubbly.
Let the roll-ups cool for 5 minutes before serving. Garnish with additional chopped parsley, if desired. Enjoy!
Nutrition Facts
Calories |
915 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.6 g | 48% | |
| Saturated Fat | 22.7 g | 114% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 207 mg | 69% | |
| Sodium | 951 mg | 41% | |
| Total Carbohydrate | 94.1 g | 34% | |
| Dietary Fiber | 3.5 g | 13% | |
| Total Sugars | 7.1 g | ||
| Protein | 47.8 g | 96% | |
| Vitamin D | 2.9 mcg | 14% | |
| Calcium | 486 mg | 37% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 591 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
