Seafood Lasagna Rolls
SEAFOOD LASAGNA ROLLS is a medium Italian-American recipe that serves 4. 450 calories per serving. Recipe by Bri's Heat on YouTube.
Prep: 25 min | Cook: 41 min | Total: 1 hr 21 min
Cost: $18.35 total, $4.59 per serving
Ingredients
- 8 pieces Lasagna Noodles (regular noodles, boiled until al dente)
- 8 oz Salmon Fillet (skinless, cut into bite‑size pieces)
- 8 oz Shrimp (peeled and deveined, medium size)
- 10 oz Frozen Spinach (thawed and well drained)
- 4 tbsp Unsalted Butter (cut into cubes)
- 3 cloves Garlic (minced)
- 2 tsp Chef Ke All‑Purpose Seasoning (or any seafood seasoning blend)
- 1 cup Heavy Cream (for the alfredo sauce)
- 0.5 cup Parmesan Cheese (freshly grated)
- 1 cup Mozzarella Cheese (shredded, low‑moisture)
- 2 tbsp Fresh Parsley (chopped, for garnish)
- 0.5 tsp Salt (to taste)
- 0.25 tsp Black Pepper (freshly ground)
Instructions
Boil Lasagna Noodles
Bring a large pot of salted water to a boil, add the lasagna noodles and cook 8‑10 minutes until al dente. Drain in a colander and lay flat on a clean kitchen towel to prevent sticking.
Time: PT10M
Temperature: boiling
Season and Cook Seafood
Pat the salmon pieces and shrimp dry, toss with 1 tsp Chef Ke seasoning, ¼ tsp salt, and a pinch of pepper. In a large skillet over medium‑high heat, melt 1 tbsp butter, add the seafood and sauté 3‑4 minutes until just opaque. Remove and set aside.
Time: PT5M
Temperature: medium‑high
Prepare Spinach Alfredo Sauce
In the same skillet, melt remaining 3 tbsp butter, add minced garlic and sauté 30 seconds. Sprinkle the remaining 1 tsp seasoning, then pour in 1 cup heavy cream, stirring constantly. Add the drained spinach, ½ cup grated Parmesan, and ¼ cup shredded mozzarella. Simmer 4‑5 minutes until the sauce thickens slightly. Season with salt and pepper to taste.
Time: PT8M
Temperature: medium
Assemble Roll‑Ups
Spread a thin layer of sauce onto each noodle sheet. Place a small mound of the cooked salmon and shrimp near one edge, then roll tightly. Place each roll seam‑side down in the prepared baking dish, side by side.
Time: PT10M
Add Remaining Sauce and Toppings
Pour the leftover alfredo sauce over the rolled noodles, ensuring each roll is well coated. Sprinkle the remaining ¾ cup mozzarella evenly and scatter chopped parsley on top.
Time: PT3M
Bake
Preheat the oven to 375°F (190°C). Bake the dish uncovered for 20 minutes, removing the foil after the first 15 minutes to allow the cheese to brown. The top should be golden and bubbling.
Time: PT20M
Temperature: 375°F
Rest and Serve
Allow the lasagna roll‑ups to rest for 5 minutes before serving. This helps the rolls hold their shape and the sauce to set.
Time: PT5M
Nutrition Facts
- Calories
- 450
- Protein
- 30 g
- Carbohydrates
- 35 g
- Fat
- 20 g
- Fiber
- 3 g
Dietary info: Contains dairy, Contains gluten, Contains shellfish, Pescatarian
Allergens: Dairy, Shellfish, Fish, Gluten
Ingredient Substitutions
- Instead of Lasagna Noodles: no‑boil lasagna noodles
- Instead of Salmon Fillet: cod, tilapia
- Instead of Shrimp: scallops, crab meat
- Instead of Frozen Spinach: fresh spinach (2 cups)
- Instead of Unsalted Butter: margarine
- Instead of Garlic: garlic powder (1 tsp)
- Instead of Chef Ke All‑Purpose Seasoning: Old Bay seasoning, seafood seasoning blend
- Instead of Heavy Cream: half‑and‑half
- Instead of Parmesan Cheese: Pecorino Romano
- Instead of Mozzarella Cheese: provolone
- Instead of Fresh Parsley: fresh basil
- Instead of Salt: sea salt
- Instead of Black Pepper: white pepper
Equipment Needed
- Large Pot
- Colander
- Large Skillet
- Baking Dish
- Mixing Bowl
- Whisk
- Aluminum Foil (optional)
- Oven
- Cutting Board
- Chef's Knife
- Spatula
Critical Steps — Do Not Skip
- Boil noodles al dente; overcooked noodles will become mushy in the bake.
- Do not overcook the salmon and shrimp; they should be just opaque.
- Achieve a slightly thickened alfredo sauce before assembling; too thin will make the roll‑ups soggy.
- Roll the noodles tightly to prevent them from unrolling during baking.
- Bake until the cheese is golden and bubbling for the signature crust.
Chef Tips from the Video
- Use a pinch of nutmeg in the alfredo sauce for a subtle warmth.
- For extra flavor, add a splash of white wine to the skillet after sautéing garlic, then reduce before adding cream.
- If you like a bit of heat, sprinkle a pinch of red pepper flakes into the sauce.
Troubleshooting
Noodles are too soft and fall apart.
Boil noodles for a shorter time (7 minutes) and rinse under cold water to stop cooking.
Sauce is watery and the roll‑ups are soggy.
Simmer the sauce longer to reduce, or add a tablespoon of flour to thicken before mixing in the cheese.
Cheese does not brown.
Remove foil for the last 5 minutes and switch oven to broil for 1‑2 minutes, watching closely.
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 covered then uncovered to crisp the cheese.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the alfredo sauce up to step 3 and refrigerate; reheat gently before assembling.
- Assemble the roll‑ups and keep them covered in the fridge; bake within 24 hours for best texture.
- Freeze unbaked roll‑ups wrapped tightly; bake from frozen, adding 5‑7 minutes to the bake time.
Frequently Asked Questions
What is the cultural significance and history of seafood lasagna rollups in Italian‑American cuisine?
Seafood lasagna rollups are a modern twist on traditional Italian lasagna, reflecting the American love for seafood and convenience. While classic lasagna layers pasta with meat sauce, coastal Italian‑American families began incorporating local fish and shellfish, rolling the noodles for a handheld, casserole‑style dish that suits family gatherings.
What are the traditional regional variations of seafood lasagna in the United States?
In the Northeast, especially New England, lobster or crab is often used, while the West Coast favors salmon and shrimp. Some Southern versions add Cajun seasoning and a touch of cream cheese, creating a richer, spicier profile.
How is seafood lasagna traditionally served in Italian‑American households?
It is typically served as a main course at dinner parties or holiday meals, accompanied by a simple green salad and crusty bread. The roll‑up format makes it easy to portion and serve, and it is often garnished with fresh parsley or basil for color.
What occasions or celebrations is seafood lasagna rollups associated with in Italian‑American culture?
Seafood lasagna rollups are popular for summer barbecues, Fourth of July gatherings, and coastal festivals where fresh fish is abundant. They also appear at family reunions because the dish can be made ahead and baked just before serving.
What makes seafood lasagna rollups special or unique in Italian‑American cuisine?
The combination of tender pasta, succulent salmon and shrimp, and a creamy spinach alfredo creates a luxurious texture that differs from meat‑based lasagna. The roll‑up technique concentrates flavors and yields a striking cheese‑crusted top that is both visually appealing and delicious.
What are the authentic traditional ingredients for seafood lasagna rollups versus acceptable substitutes?
Authentic ingredients include fresh salmon, shrimp, alfredo sauce made with butter, cream, Parmesan, and mozzarella, and spinach. Acceptable substitutes are cod or tilapia for salmon, scallops for shrimp, half‑and‑half for cream, and a blend of mozzarella and provolone for the cheese topping.
What other Italian‑American dishes pair well with seafood lasagna rollups?
Pair them with a crisp Caesar salad, roasted garlic bread, or a light lemon‑olive oil vinaigrette tossed arugula. A chilled glass of Pinot Grigio or a light Italian white wine complements the creamy seafood flavors.
What are the most common mistakes to avoid when making seafood lasagna rollups?
Common mistakes include overcooking the pasta, which makes the roll‑ups mushy; over‑cooking the seafood, leading to a rubbery texture; and using a sauce that is too thin, resulting in a soggy casserole. Follow the critical steps for al dente noodles, brief sauté of seafood, and a slightly thickened alfredo.
Why does this seafood lasagna rollup recipe use butter and cream instead of a tomato‑based sauce?
The butter‑cream base creates a rich, velvety coating that highlights the delicate flavors of salmon and shrimp, whereas a tomato sauce would overpower the seafood. The alfredo also helps bind the roll‑ups and produces the signature cheese crust.
Can I make the seafood lasagna rollups ahead of time and how should I store them?
Yes. Assemble the roll‑ups, cover the baking dish with foil, and refrigerate for up to 24 hours before baking. For longer storage, freeze the unbaked roll‑ups wrapped tightly; bake from frozen, adding 5‑7 minutes to the bake time.
What does the YouTube channel Bri's Heat specialize in?
The YouTube channel Bri's Heat specializes in bold, flavorful home‑cooking tutorials that blend classic comfort foods with creative twists, often featuring seafood, spicy seasonings, and approachable techniques for everyday cooks.
Last updated: August 20, 2026
