Creamy Seafood Lasagna Roll Ups ! Super Easy And Delicious Full Recipe Video

Ingredients

• 12 oz Shrimp (peeled and deveined)
• 8 oz Lobster Claw Meat (pre‑cooked, chopped roughly)
• 6 oz Lump Crab Meat (canned, drained and checked for shells)
• 3 cloves Garlic (fresh, minced)
• 2 tablespoons Fresh Parsley (chopped, optional for garnish)
• 1 stick Unsalted Butter (113 g, divided)
• 8 oz Cream Cheese (softened at room temperature)
• 1 cup Parmesan Cheese (grated, divided)
• 1 cup Mozzarella Cheese (shredded, divided)
• 1 cup Heavy Whipping Cream (full‑fat)
• 2 tablespoons Olive Oil (extra‑virgin preferred)
• 2 cups Fresh Spinach (loosely packed, chopped finely)
• 1 teaspoon Salt (or to taste)
• ½ teaspoon Black Pepper (freshly ground)
• 1 teaspoon Old Bay Seasoning
• 1 teaspoon Garlic Powder
• 12 sheets Lasagna Noodles (regular, not no‑boil)

Instructions

1. Preheat Oven

   Set the oven to 350°F (175°C) and let it preheat while you prepare the other components.

   Time: PT5M

   Temperature: 350°F

2. Cook Lasagna Noodles

   Bring a large pot of salted water to a rolling boil. Add the lasagna sheets and cook according to package directions until al dente, about 10‑12 minutes. Drain in a colander and lay the noodles flat on a clean kitchen towel to dry.

   Time: PT12M

3. Season Shrimp

   In a medium bowl, toss the shrimp with olive oil, garlic powder, Old Bay, a pinch of salt, and black pepper until evenly coated.

   Time: PT3M

4. Cook Shrimp

   Heat a nonstick spray in a skillet over medium‑high heat. Add the seasoned shrimp and cook 2 minutes on one side, then flip and cook another 2 minutes until pink and just cooked through. Remove and set aside.

   Time: PT5M

5. Prepare Lobster and Crab

   Remove the lobster claw meat from the shells and coarsely chop. Place the canned crab meat in a strainer, rinse quickly, and pick out any stray shells. Combine the lobster and crab in a bowl.

   Time: PT5M

6. Chunk Shrimp

   Roughly chop the cooked shrimp into bite‑size pieces and add them to the lobster‑crab mixture.

   Time: PT3M

7. Chop Aromatics and Greens

   Finely mince the garlic cloves, chop the spinach, and finely slice the parsley.

   Time: PT5M

8. Make Cheese Filling

   In a large mixing bowl combine the softened cream cheese, half of the grated Parmesan, and half of the shredded mozzarella. Stir in the chopped spinach, parsley, Old Bay, garlic powder, a pinch of salt, and black pepper. Mix until the mixture resembles a thick spinach dip.

   Time: PT5M

9. Assemble Rolls

   Lay a lasagna noodle flat. Spread a thin layer of the cheese mixture over the noodle, then place a spoonful of the seafood mixture on top and sprinkle a little shredded mozzarella. Roll the noodle tightly, seam side down. Repeat with all noodles and place the rolls snugly in a nonstick‑sprayed 9x13‑inch baking dish.

   Time: PT10M

10. Prepare Alfredo Sauce

    In a saucepan melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Pour in the heavy whipping cream, whisk continuously, and bring to a gentle boil. Stir in the remaining Parmesan, season with salt, pepper, Old Bay, and garlic powder. Simmer for another minute until the sauce thickens slightly.

    Time: PT5M

11. Add Sauce and Toppings

    Pour the hot Alfredo sauce evenly over the rolled lasagna in the baking dish, ensuring each roll is coated. Sprinkle the remaining shredded mozzarella on top and scatter the leftover seafood mixture.

    Time: PT2M

12. Bake

    Place the dish in the preheated oven and bake for 20 minutes, or until the cheese is melted, bubbly, and lightly golden.

    Time: PT20M

    Temperature: 350°F

13. Garnish and Serve

    Remove from the oven, let rest 2 minutes, then garnish with fresh parsley or parsley flakes. Serve warm.

    Time: PT2M

Nutrition Facts

Calories

380

Protein

20 g

Carbohydrates

30 g

Fat

20 g

Fiber

2 g

Ingredient Substitutions

• Instead of Shrimp: scallops, white fish chunks
• Instead of Lobster Claw Meat: lobster tail meat, large shrimp
• Instead of Lump Crab Meat: fresh crab meat, imitation crab
• Instead of Garlic: garlic powder (1 tsp)
• Instead of Fresh Parsley: parsley flakes
• Instead of Unsalted Butter: margarine
• Instead of Cream Cheese: Neufchatel cheese
• Instead of Parmesan Cheese: Pecorino Romano
• Instead of Mozzarella Cheese: provolone, fontina
• Instead of Heavy Whipping Cream: half‑and‑half, whole milk + butter
• Instead of Olive Oil: vegetable oil
• Instead of Fresh Spinach: kale, Swiss chard
• Instead of Salt: sea salt
• Instead of Black Pepper: white pepper
• Instead of Old Bay Seasoning: Cajun seasoning
• Instead of Garlic Powder: fresh garlic
• Instead of Lasagna Noodles: no‑boil lasagna sheets

Equipment Needed

• Large Pot
• Colander
• Skillet
• Baking Dish
• Mixing Bowl
• Whisk
• Knife
• Cutting Board
• Spatula
• Nonstick Spray (optional)

Critical Steps — Do Not Skip

• Do not overcook the shrimp; they should be just pink.
• Ensure the cheese filling is smooth and well‑mixed before spreading.
• Roll the noodles tightly to keep the filling inside.
• Simmer the Alfredo sauce just until it thickens; over‑boiling can cause separation.
• Bake until the cheese is fully melted and bubbly, but not burnt.

Chef Tips from the Video

• Use a mix of lobster and crab for a richer flavor profile.
• For extra green color, briefly blanch the spinach before chopping.
• A light drizzle of lemon juice over the finished dish brightens the seafood taste.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Wrap tightly in foil and freeze for up to 2 months; reheat in oven.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the cheese filling and seafood mixture up to 24 hours ahead; keep refrigerated.
• Assemble the rolls and cover tightly; they can be refrigerated for a few hours before baking.
• The Alfredo sauce can be made a day ahead; reheat gently before pouring over the rolls.

Frequently Asked Questions