This Shrimp & Crab Alfredo Lasagna Roll-Ups became a celebration staple in my kitchen the first time I made them for a small dinner party. I discovered the combination while cleaning out my freezer and pantry: a bag of cooked shrimp, a container of lump crab meat, and a jar of Alfredo sauce. What started as a quick plan to use what I had turned into a dish that tasted like a restaurant main—rich, creamy, and layered with delicate seafood flavor. The first bite revealed a velvety ricotta and Alfredo center spiked with garlic, wrapped in tender noodle and finished with bubbly mozzarella and Parmesan. Every guest asked for the recipe.

I love this version because it brings together luxurious ingredients without complicated techniques. The texture is a balanced contrast of creamy filling, slightly al dente pasta, and a golden, slightly crisp cheese top. It works for weeknight comfort or for company when plated with a simple salad and good bread. Over several trials I learned to watch moisture, adjust seasoning carefully, and use a modest amount of sauce under the noodles so the roll-ups don’t get soggy—techniques I share below. This dish is special to me because my kids declared it a “fancy noodle” and my mother requested it for her birthday—small moments that make a recipe feel like family.

Ingredients

• Lasagna noodles (9): Use standard oven-ready or regular dried noodles. If using regular dried, cook until just al dente—they should still have some bite because they’ll finish in the oven. Barilla or De Cecco work well.
• Cooked shrimp (1 cup): Chopped medium shrimp adds texture and briny flavor. If frozen, thaw overnight in the refrigerator and pat dry; avoid over-chopping so you still get small pieces in the filling.
• Crab meat (1 cup): Lump or flaked crab brings sweetness. Drain thoroughly in a fine mesh sieve and blot with paper towels to remove excess moisture; canned or fresh both work—Lump for texture, canned for convenience.
• Alfredo sauce (2 cups): Use a high-quality jarred Alfredo such as Rao's or make your own. Two cups provides a base layer and a finishing sauce—don’t drown the noodles, use enough to coat and keep roll-ups moist.
• Ricotta cheese (1 cup): Whole-milk ricotta gives creaminess and structure. If watery, drain in a sieve lined with cheesecloth for 20 minutes to concentrate the texture.
• Mozzarella (1 cup shredded): Low-moisture mozzarella melts uniformly and browns attractively—fresh shredded or pre-shredded is fine.
• Parmesan (1/2 cup grated): Adds umami and savory depth. Use Parmigiano-Reggiano for best flavor.
• Garlic (1 tablespoon minced): Brightens the filling; use fresh garlic for the best aroma.
• Olive oil (1 tablespoon): For sautéing garlic briefly and bringing together the seafood flavors.
• Salt, pepper, fresh parsley: Season to taste and finish with parsley for color and a herbaceous lift.

Instructions

Cook the noodles: Bring a large pot of salted water to a rapid boil and cook nine lasagna noodles according to package directions until al dente—usually 8 to 10 minutes for dried noodles. Stir occasionally to prevent sticking. Drain and lay noodles flat on a sheet pan or clean towel to cool slightly and avoid tearing while rolling. Prepare the seafood mixture: Heat 1 tablespoon olive oil in a small skillet over medium heat and briefly sauté the minced garlic (30 seconds) until fragrant—do not brown. In a bowl combine the chopped cooked shrimp, thoroughly drained crab meat, ricotta, half of the Alfredo sauce (1 cup), the sautéed garlic, 1/4 cup grated Parmesan, and a pinch of salt and black pepper. Fold gently to keep some texture; taste and adjust seasoning. If your ricotta is dense, add a tablespoon of the remaining Alfredo to loosen. Prepare the baking dish: Preheat the oven to 375°F (190°C). Spread about 1/2 cup to 3/4 cup of Alfredo sauce in the bottom of a 9x13-inch (or comparable) baking dish to prevent sticking and to create a saucy base for the roll-ups. Fill and roll: Working with one noodle at a time, spread roughly 1/6 to 1/3 cup of the filling in a thin, even layer along the length of the noodle, leaving a 1/2-inch border on both short ends. Roll each noodle tightly and place seam-side down in the prepared dish. Repeat until all nine noodles are filled and positioned snugly. Top and bake: Pour the remaining Alfredo sauce evenly over the roll-ups, using a spatula to coax sauce into gaps. Sprinkle the shredded mozzarella and remaining Parmesan over the top. Cover the dish with foil and bake at 375°F (190°C) for 20 minutes. Remove foil and bake an additional 10 minutes until cheese is golden and bubbling. For a deeper crust, broil 1 to 2 minutes while watching closely. Rest and serve: Let the dish rest 8 to 10 minutes before serving so the filling firms slightly and slicing is cleaner. Garnish with chopped fresh parsley and an extra dusting of Parmesan. Serve with lemon wedges or a crisp green salad for brightness.

Storage Tips

For short-term storage place any cooled, leftover roll-ups in an airtight container in the refrigerator and consume within 3 to 4 days. For longer preservation, freeze individual portions wrapped tightly in plastic wrap and foil, or keep the whole dish in a freezer-safe container for up to 3 months. To reheat from frozen, thaw overnight in the refrigerator and bake at 350°F (175°C) covered for 25 to 30 minutes, removing the cover for the last 5 minutes to re-crisp the cheese. For the best texture, avoid microwaving for long periods—oven reheating preserves the pasta structure and cheese melt.

Ingredient Substitutions

If you don’t have crab meat, use additional chopped shrimp or a flaky white fish such as cooked cod or pollock. For a lighter version substitute part-skim ricotta and a lighter Alfredo or a béchamel made with milk and a touch of butter and flour. To make it gluten-free, swap in gluten-free lasagna sheets—cook according to package directions and handle gently as they can tear more easily. For a vegetarian twist, replace seafood with a blend of roasted mushrooms, spinach, and artichoke hearts seasoned with lemon zest.

Serving Suggestions

Serve slices on warmed plates and pair with a bright, acidic salad to cut the richness—think arugula with lemon vinaigrette or a simple mixed green salad with red wine vinegar. Garlic or herbed bread provides a vehicle for extra sauce. For wine pairings choose a crisp, unoaked Chardonnay or a dry Vermentino to complement the seafood. Garnish with fresh parsley and a few lemon wedges to add brightness at the table.

Cultural Background

This dish is an Italian-American adaptation that marries classic lasagna assembly with rich Alfredo-style sauce and coastal seafood flavors common to American seaside cuisine. While traditional lasagna layers ragù and béchamel, this version replaces beef and tomato with ricotta and cream sauce, reflecting an American preference for cream-based pasta dishes. Variants of seafood lasagna appear in coastal regions where fresh shellfish are abundant, but using jarred Alfredo has allowed the recipe to become accessible nationwide.

Seasonal Adaptations

In spring and summer, fold in fresh peas and lemon zest to brighten the filling; in fall and winter add a handful of wilted spinach or roasted squash for earthier flavors. For holiday occasions increase the richness with mascarpone folded into the ricotta or top with toasted breadcrumbs mixed with butter and herbs before baking for additional crunch. Adjust the seafood—use king crab when available for an indulgent holiday version.

Meal Prep Tips

Assemble the roll-ups a day ahead and refrigerate covered. When ready to serve, bring the dish to room temperature for 20 minutes while the oven preheats, then bake as directed. If preparing for multiple meals, portion into individual baking dishes for easy single-serving reheats. Label and date frozen portions, and include a spoonful of extra Alfredo in a sealed container to refresh sauce when reheating from frozen.

These roll-ups bring comfort, elegance, and versatility to the table. Whether you make them for a cozy family dinner or a celebratory gathering, they reward careful seasoning and gentle handling. Enjoy the creamy, briny bites and share with people who appreciate a little extra care in a simple pasta dish.