Seafood lasagna rolls

Ingredients

• 1 pound Large Raw Shrimp (peeled, deveined, tails removed; washed with cold water and lemon juice)
• 2 tablespoons Extra Virgin Olive Oil (for seasoning shrimp and sautéing)
• 1 tablespoon Lemon Juice (used to rinse shrimp)
• 1 teaspoon Onion Powder
• 1 teaspoon Garlic Powder
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 1/2 teaspoon Smoked Paprika
• 1 teaspoon Dried Parsley
• 1 teaspoon Cajun Seasoning (Sloppier Mama brand or any Cajun blend)
• 1 teaspoon Green Seasoning (Jamaican style herb blend for island flair)
• 8 ounces Lump Crab Meat (canned, drained; brand Chicken of the Sea)
• 4 tablespoons Unsalted Butter (divided: 2 tbsp for sauté, 2 tbsp for noodles)
• 2 cups Fresh Spinach (packed, roughly chopped)
• 1/4 cup Sun‑Dried Tomatoes (chopped)
• 2 tablespoons All‑Purpose Flour (for roux)
• 1 cup Heavy Cream
• 1/2 cup Cheddar Cheese (shredded)
• 1/2 cup Gouda Cheese (shredded)
• 4 ounces Cream Cheese (softened, room temperature)
• 2 tablespoons Parmesan Cheese (grated)
• 1 tablespoon Fresh Parsley (chopped, for garnish)
• 9 sheets Lasagna Noodles (regular, not no‑boil; boiled 10 minutes then shocked)
• 2 tablespoons Lemon Garlic Butter (pre‑made, from previous video)

Instructions

1. Season the Shrimp

   In a mixing bowl combine the shrimp with olive oil, onion powder, garlic powder, salt, pepper, smoked paprika, dried parsley, Cajun seasoning, and green seasoning. Toss until evenly coated.

   Time: PT5M

2. Rest the Shrimp

   Cover the seasoned shrimp with plastic wrap and let rest at room temperature for 10 minutes to allow the flavors to penetrate.

   Time: PT10M

3. Sauté the Shrimp

   Heat 1 tablespoon olive oil in a skillet over medium‑high heat. Add the shrimp and cook 1‑2 minutes per side until pink and just cooked through. Remove and set aside.

   Time: PT4M

   Temperature: medium‑high

4. Combine Crab Meat

   In a separate bowl gently fold the lump crab meat with a drizzle of olive oil and a pinch of green seasoning. Toss lightly so the crab stays in chunks.

   Time: PT2M

5. Boil the Lasagna Noodles

   Bring a large pot of salted water to a boil. Add the lasagna sheets and cook uncovered for 10 minutes (2 minutes less than package directions). Drain, rinse under cold water, and lay flat on a clean surface.

   Time: PT12M

   Temperature: boiling

6. Sauté Spinach and Sun‑Dried Tomatoes

   In the same skillet, melt 1 tablespoon butter over medium heat. Add the fresh spinach and sun‑dried tomatoes, sauté until spinach wilts, about 2 minutes. Remove from heat.

   Time: PT3M

   Temperature: medium

7. Make the Cheese Roux

   Return the skillet to low heat. Melt 1 tablespoon butter, whisk in flour and cook 1 minute to form a roux. Slowly whisk in heavy cream, stirring constantly until smooth. Add shredded cheddar, Gouda, and cream cheese; stir until melted. Turn off heat; residual heat will finish melting the cheeses.

   Time: PT6M

   Temperature: low

8. Combine Seafood Filling

   In a large bowl combine the sautéed shrimp, seasoned crab meat, wilted spinach‑tomato mixture, and half of the cheese sauce. Mix gently until just combined.

   Time: PT4M

9. Assemble the Rolls

   Lay a lasagna sheet flat. Spoon a generous line of the seafood filling along the short edge, then roll tightly. Repeat with all sheets (you should get nine rolls).

   Time: PT10M

10. Prepare Baking Dish

    Butter the baking dish. Spread a thin layer of the remaining cheese sauce on the bottom. Arrange the rolls seam‑side down, leaving small gaps. Spoon any leftover seafood mixture into the gaps, then drizzle the rest of the cheese sauce over the top. Sprinkle the remaining Gouda, Parmesan, and chopped parsley.

    Time: PT5M

11. Bake and Broil

    Preheat the oven to 350°F. Bake the dish for 20 minutes. Then switch to broil for the final 3 minutes, watching closely until the cheese is bubbly and lightly browned.

    Time: PT23M

    Temperature: 350°F

12. Rest and Serve

    Remove from oven and let rest 5 minutes before slicing. Serve warm, garnished with extra parsley if desired.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

20g

Carbohydrates

30g

Fat

15g

Fiber

2g

Ingredient Substitutions

• Instead of Large Raw Shrimp: large raw scallops, large raw fish fillet, cubed
• Instead of Extra Virgin Olive Oil: vegetable oil, canola oil
• Instead of Lemon Juice: lime juice
• Instead of Onion Powder: finely minced fresh onion
• Instead of Garlic Powder: fresh minced garlic
• Instead of Salt: sea salt
• Instead of Black Pepper: white pepper
• Instead of Smoked Paprika: regular paprika
• Instead of Dried Parsley: fresh parsley, chopped
• Instead of Cajun Seasoning: Creole seasoning
• Instead of Green Seasoning: herb de Provence, fresh cilantro & thyme blend
• Instead of Lump Crab Meat: imitation crab, fresh cooked crab meat
• Instead of Unsalted Butter: margarine
• Instead of Fresh Spinach: baby kale, Swiss chard
• Instead of Sun‑Dried Tomatoes: regular tomatoes, roasted and chopped
• Instead of All‑Purpose Flour: gluten‑free flour blend
• Instead of Heavy Cream: half‑and‑half, whole milk + butter
• Instead of Cheddar Cheese: Monterey Jack
• Instead of Gouda Cheese: smoked mozzarella
• Instead of Cream Cheese: neufchâtel cheese
• Instead of Parmesan Cheese: Pecorino Romano
• Instead of Fresh Parsley: dried parsley
• Instead of Lasagna Noodles: no‑boil lasagna sheets
• Instead of Lemon Garlic Butter: compound butter with lemon & garlic

Equipment Needed

• Mixing Bowl
• Skillet
• Saucepan
• Baking Dish
• Whisk
• Spatula
• Tongs
• Colander
• Measuring Cups and Spoons
• Oven
• Kitchen Timer (optional)
• Paring Knife

Critical Steps — Do Not Skip

• Seasoning the shrimp and allowing it to rest
• Do not overcook the shrimp during sauté
• Boiling noodles for exactly 10 minutes and shocking them
• Creating a smooth roux without lumps
• Rolling the noodles tightly to prevent leaking

Chef Tips from the Video

• Add a splash of white wine to the roux for extra depth.
• Use fresh herbs (basil or thyme) in addition to parsley for a brighter flavor.
• For a spicier kick, increase the Cajun seasoning or add a pinch of cayenne.

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 sauce up to step 7 and refrigerate; reheat gently before assembling.
• Roll the lasagna sheets and store them wrapped in plastic; bake within 24 hours.
• The dish can be assembled the night before and baked straight from the fridge.

Frequently Asked Questions