Seafood Lasagna Roll Ups

Ingredients

• 8 sheets Lasagna Noodles (regular, no‑boil works too)
• 8 oz Italian Sausage (remove casing, slice and dice)
• 8 oz Crab Meat (canned or fresh, drained)
• 8 oz Shrimp (peeled, deveined, roughly chopped)
• 4 oz Cream Cheese (softened, room temperature)
• 1 cup Shredded Mozzarella Cheese (plus extra for topping)
• 2 Tbsp Butter (divided – for shrimp and sauce)
• 2 Tbsp All-Purpose Flour (for roux)
• 1 cup Heavy Cream (full‑fat for silky sauce)
• 1/2 cup Parmesan Cheese (freshly grated)
• 2 Tbsp Fresh Parsley (chopped, for garnish)
• to taste Salt
• to taste Black Pepper

Instructions

1. Prepare the Meats

   Slice and dice the Italian sausage, drain and flake the crab meat, and roughly chop the shrimp. Set each aside in separate bowls.

   Time: PT5M

2. Cook the Lasagna Noodles

   Bring a large pot of salted water to a boil. Add the lasagna sheets and cook until al dente, about 8‑10 minutes. Drain and lay flat on a clean kitchen towel.

   Time: PT10M

   Temperature: boiling

3. Sauté the Sausage

   Heat a skillet over medium heat. Add the diced sausage, season with salt and pepper, and cook until browned, about 5 minutes. Remove and set aside.

   Time: PT5M

   Temperature: medium

4. Cook the Shrimp

   Melt 1 Tbsp butter in the air fryer basket (or a second skillet). Add the chopped shrimp, season, and cook until pink and opaque, about 4‑5 minutes. Remove and let cool slightly.

   Time: PT5M

   Temperature: medium

5. Make the Filling

   In a large mixing bowl combine the cooked sausage, crab meat, cooked shrimp, softened cream cheese, and 1 cup shredded mozzarella. Mix until evenly distributed.

   Time: PT5M

6. Assemble the Roll‑Ups

   Lay a lasagna sheet on a flat surface, spread a thin layer of the seafood filling along the length, then roll tightly. Repeat with all sheets. Place the rolls seam‑side down in a greased baking dish.

   Time: PT10M

7. Prepare the Alfredo Sauce

   In a saucepan melt 1 Tbsp butter over medium heat. Whisk in the flour and cook for 1 minute to form a roux. Slowly whisk in the heavy cream, stirring constantly until thickened, about 5‑6 minutes. Stir in the grated Parmesan and a pinch of salt and pepper.

   Time: PT10M

   Temperature: medium

8. Combine and Top

   Pour the Alfredo sauce evenly over the rolled‑up lasagna in the baking dish. Sprinkle the remaining shredded mozzarella on top and garnish with chopped parsley.

   Time: PT5M

9. Bake

   Preheat the oven to 375°F (190°C). Bake the dish for 20 minutes, or until the cheese on top is melted and lightly golden.

   Time: PT20M

   Temperature: 375°F

10. Rest and Serve

    Allow the lasagna roll‑ups to rest for 5 minutes before serving. This helps the rolls hold their shape.

    Time: PT5M

Nutrition Facts

Calories

450

Protein

30 g

Carbohydrates

35 g

Fat

20 g

Fiber

2 g