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