Seafood Lasagna Roll-Ups: Transform Your Pasta Game

Ingredients

• 12 oz Shrimp (peeled, deveined, diced)
• 8 oz Crab Meat (cooked, from crab legs, roughly chopped)
• 2 cups Fresh Spinach (washed, stems removed, squeezed dry)
• 2 cloves Garlic (minced)
• 1.5 cups Vodka Sauce (store‑bought or homemade)
• 2 tablespoons Water
• 6 pieces Lasagna Noodles (cooked al dente, separated)
• 2 cups Mozzarella Cheese (shredded)
• 2 tablespoons Olive Oil (for sautéing)
• to taste Salt
• to taste Black Pepper

Instructions

1. Cook Lasagna Noodles

   Bring a large pot of salted water to a boil, add the lasagna noodles and cook until al dente (about 8 minutes). Drain and rinse with cold water, then lay flat on a kitchen towel to prevent sticking.

   Time: PT12M

   Temperature: boiling

2. Sauté Shrimp

   Heat 2 tbsp olive oil in a large skillet over medium‑high heat. Add the diced shrimp and sauté until pink, about 3 minutes.

   Time: PT5M

   Temperature: medium‑high

3. Add Garlic and Spinach

   In the same skillet, add minced garlic and sauté for 30 seconds until fragrant. Add the squeezed spinach and cook, stirring, until excess moisture evaporates, about 2 minutes.

   Time: PT3M

   Temperature: medium

4. Combine Seafood and Sauce

   Return the shrimp to the skillet, add the crab meat, 1.5 cups vodka sauce, and 2 tbsp water. Stir to combine, then season with salt and pepper.

   Time: PT2M

5. Simmer Filling

   Reduce heat to low and let the mixture simmer uncovered for 10‑15 minutes, stirring occasionally, until the sauce thickens and most of the water evaporates.

   Time: PT15M

   Temperature: low

6. Cool Filling

   Turn off the heat and transfer the filling to a mixing bowl. Let it cool to near room temperature (5‑10 minutes) before assembling.

   Time: PT10M

7. Preheat Oven

   While the filling cools, preheat the oven to 350°F (175°C).

   Time: PT5M

   Temperature: 350°F

8. Assemble Rollups – Base Sauce

   Spread a thin layer of vodka sauce on the bottom of the baking dish (about 2‑3 tbsp) to prevent sticking.

   Time: PT2M

9. Fill and Roll Noodles

   Lay a cooked lasagna noodle flat, spread a generous spoonful of the seafood filling along the center, then sprinkle 2‑3 tbsp shredded mozzarella. Roll the noodle tightly, tucking the ends slightly. Repeat for all noodles.

   Time: PT10M

10. Arrange Rollups in Dish

    Place the rolled noodles seam‑side down in the baking dish. Spoon additional vodka sauce over each rollup, then top with the remaining mozzarella cheese.

    Time: PT5M

11. Bake

    Bake in the preheated oven for 25‑30 minutes, until the cheese is melted and lightly browned.

    Time: PT30M

    Temperature: 350°F

12. Rest and Serve

    Remove from oven and let rest for 5 minutes before serving. Slice each rollup in half if desired.

    Time: PT5M

Nutrition Facts

Calories

450

Protein

30g

Carbohydrates

35g

Fat

18g

Fiber

2g

Ingredient Substitutions

• Instead of Shrimp: cooked scallops, diced chicken breast
• Instead of Crab Meat: canned lump crab meat, imitation crab
• Instead of Fresh Spinach: frozen chopped spinach (thawed and drained)
• Instead of Garlic: garlic powder (1/2 tsp)
• Instead of Vodka Sauce: marinara sauce with a splash of vodka
• Instead of Lasagna Noodles: no‑boil lasagna sheets
• Instead of Mozzarella Cheese: provolone, fontina
• Instead of Olive Oil: vegetable oil, canola oil
• Instead of Salt: sea salt
• Instead of Black Pepper: white pepper

Equipment Needed

• Large Skillet
• Large Pot
• Colander
• Mixing Bowl
• Baking Dish
• Wooden Spoon
• Tongs (optional)
• Kitchen Towel
• Measuring Cups
• Cutting Board
• Chef’s Knife

Critical Steps — Do Not Skip

• Sauté shrimp until just pink; overcooking makes them rubbery.
• Squeeze spinach thoroughly to avoid excess water in the filling.
• Reduce the vodka sauce mixture until thick; a runny filling will leak from the rollups.
• Cool the filling before rolling to prevent the noodles from becoming soggy.
• Roll the noodles tightly and seal the ends to keep the filling inside during baking.

Chef Tips from the Video

• Add a pinch of red pepper flakes to the filling for a subtle heat.
• Use fresh garlic for the best aroma; garlic powder can be used in a pinch.
• If you prefer a richer sauce, stir in 2 tbsp heavy cream at the end of the simmer.

Troubleshooting

Storage

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

Freezer: Unbaked rollups can be wrapped tightly and frozen for up to 2 months; bake from frozen, adding 10‑15 minutes to baking time.

Room temperature: Do not store at room temperature; perishable seafood requires refrigeration.

Make-Ahead Tips

• Prepare the seafood filling up to the cooling step and refrigerate for up to 24 hours.
• Assemble the rollups and keep them covered in the fridge; bake when ready.
• Freeze unbaked rollups on a tray, then transfer to a freezer bag for longer storage.

Frequently Asked Questions