Shrimp, salmon, lasagna rolls
Shrimp, salmon, lasagna rolls ✨ is a medium Italian-American recipe that serves 4. 450 calories per serving. Recipe by Cooking With Aniya on YouTube.
Prep: 27 min | Cook: 33 min | Total: 1 hr 15 min
Cost: $19.98 total, $5.00 per serving
Ingredients
- 8 oz Salmon Fillet (cut into bite‑size pieces)
- 8 oz Shrimp (peeled and deveined)
- 2 tbsp Olive Oil (extra‑virgin for searing)
- 1 tsp Salt (kosher or sea salt)
- 0.5 tsp Black Pepper (freshly ground)
- 1 tsp Italian Seasoning (blend of dried herbs)
- 0.5 tsp Garlic Powder
- 8 sheets No‑Boil Lasagna Noodles (full‑size sheets, cut to 4‑inch width if needed)
- 2 cups Marinara Sauce (store‑bought or homemade)
- 2 cups Fresh Spinach (packed, roughly chopped)
- 1 cup Mozzarella Cheese (shredded)
- 0.25 cup Parmesan Cheese (freshly grated)
- 2 tbsp Fresh Parsley (chopped for garnish)
- 0.5 tsp Paprika (for color and mild flavor)
Instructions
Season and Cut Salmon
Pat the salmon dry, sprinkle with salt, black pepper, Italian seasoning, and garlic powder, then cut into bite‑size pieces.
Time: PT5M
Crisp the Salmon
Heat 1 tbsp olive oil in a large skillet over medium‑high heat. Add the salmon pieces in a single layer and cook 3‑4 minutes per side until golden and crisp.
Time: PT8M
Temperature: medium‑high heat on stovetop
Season and Cook Shrimp
Add the remaining 1 tbsp olive oil to the same skillet, toss the shrimp with a pinch of salt, pepper, and the same Italian seasoning, then sauté 2‑3 minutes until pink and opaque.
Time: PT5M
Temperature: medium‑high heat on stovetop
Heat Marinara Sauce
In a saucepan, gently warm the marinara sauce over medium heat, stirring occasionally.
Time: PT5M
Temperature: medium heat on stovetop
Combine Seafood and Spinach with Sauce
Add the cooked salmon, shrimp, and fresh spinach to the simmering sauce. Stir until the spinach wilts and everything is evenly coated.
Time: PT3M
Temperature: medium heat on stovetop
Prepare Lasagna Noodles
Separate the no‑boil lasagna sheets. If they are large, cut each sheet into 4‑inch wide strips for easier rolling.
Time: PT2M
Assemble Roll‑Ups
Lay a lasagna strip on a clean surface, spoon about 2‑3 tbsp of the seafood‑tomato mixture onto one end, roll tightly, and place seam‑side down in the prepared baking dish. Repeat until all strips are used.
Time: PT10M
Add Cheese and Garnish
Sprinkle shredded mozzarella and grated Parmesan evenly over the roll‑ups, then scatter chopped parsley and a light dusting of paprika.
Time: PT2M
Bake
Preheat the oven to 375°F (190°C). Bake the dish for 20 minutes, or until the cheese is melted, bubbly, and lightly golden.
Time: PT20M
Temperature: 375°F
Rest and Serve
Remove from oven and let rest 5 minutes before serving so the roll‑ups set and are easier to plate.
Time: PT5M
Nutrition Facts
- Calories
- 450
- Protein
- 30g
- Carbohydrates
- 35g
- Fat
- 20g
- Fiber
- 2g
Dietary info: Pescatarian, High‑Protein
Allergens: Fish, Shellfish, Dairy, Gluten
Ingredient Substitutions
- Instead of Salmon Fillet: firm white fish such as cod or halibut
- Instead of Shrimp: scallops, lobster tail pieces
- Instead of Olive Oil: vegetable oil, canola oil
- Instead of Salt: soy sauce (use less), celery salt
- Instead of Black Pepper: white pepper
- Instead of Italian Seasoning: dried oregano and basil mix
- Instead of Garlic Powder: fresh minced garlic (1 clove)
- Instead of No‑Boil Lasagna Noodles: regular lasagna noodles (boiled first), fresh pasta sheets
- Instead of Marinara Sauce: crushed tomato sauce with herbs
- Instead of Fresh Spinach: baby kale, arugula
- Instead of Mozzarella Cheese: provolone, monterey jack
- Instead of Parmesan Cheese: pecorino romano
- Instead of Fresh Parsley: fresh basil
- Instead of Paprika: smoked paprika, cayenne pepper (use less)
Equipment Needed
- Large Skillet
- Saucepan
- Baking Dish
- Mixing Bowl
- Tongs
- Knife
- Cutting Board
- Measuring Spoons
- Grater (optional)
Critical Steps — Do Not Skip
- Crisp the salmon without overcooking it.
- Sauté shrimp just until pink to keep them tender.
- Roll the lasagna sheets tightly but gently to avoid tearing.
- Bake until cheese is bubbly and golden, but not burnt.
Chef Tips from the Video
- Add a splash of white wine to the sauce for extra depth before mixing in the seafood.
- Use a mix of mozzarella and provolone for a stretchier cheese pull.
- For a pop of color, toss in a handful of chopped sun‑dried tomatoes with the spinach.
Troubleshooting
Roll‑ups fall apart when cutting.
Let the baked lasagna rest at least 5 minutes; the sauce will firm up and hold the rolls together.
Seafood is overcooked and rubbery.
Cook salmon just until golden and shrimp only until pink; remember they will finish cooking in the sauce and oven.
Lasagna sheets are too dry and crack.
If using regular lasagna noodles, boil them until al dente before assembling, or briefly dip no‑boil sheets in hot water for 30 seconds.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Unbaked roll‑ups can be frozen for up to 2 months; bake from frozen adding 5‑10 extra minutes.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Cook the salmon and shrimp up to step 5, then refrigerate the sauce mixture.
- Assemble the roll‑ups a day ahead, cover tightly, and refrigerate; bake when ready.
Frequently Asked Questions
What is the cultural significance and history of seafood lasagna roll‑ups in Italian‑American cuisine?
Seafood lasagna blends traditional Italian layered pasta with the American love for abundant seafood, especially in coastal regions. While classic Italian lasagna uses beef or pork, Italian‑American cooks often substitute local catches, creating a richer, ocean‑inspired version that’s become a comfort‑food staple at family gatherings.
What are the traditional regional variations of seafood lasagna in Italian cuisine?
In coastal Italy, especially Sicily and Campania, lasagna may feature clams, mussels, or shrimp layered with ricotta and tomato sauce. Some regions add saffron or seafood broth for extra flavor, while others keep it simple with just garlic, olive oil, and fresh herbs.
How is shrimp and salmon lasagna traditionally served in Italian‑American households?
It is typically served hot from the oven, sliced into individual portions, and accompanied by a simple green salad and crusty bread. A drizzle of extra‑virgin olive oil or a squeeze of lemon over the top adds brightness before eating.
What occasions or celebrations is shrimp and salmon lasagna roll‑ups associated with in Italian‑American culture?
Seafood lasagna roll‑ups are popular for holiday feasts like Christmas Eve (Feast of the Seven Fishes), birthday parties, and summer barbecues where fresh seafood is abundant. Their bake‑once, serve‑all format makes them ideal for larger gatherings.
How does shrimp and salmon lasagna roll‑ups fit into the broader Italian‑American cuisine tradition?
It exemplifies the Italian‑American tradition of adapting classic Italian dishes to local ingredients, merging the comfort of baked pasta with the freshness of regional seafood, creating a hearty yet elegant main course.
What are the authentic traditional ingredients for shrimp and salmon lasagna versus acceptable substitutes?
Authentic ingredients include fresh salmon, peeled shrimp, marinara sauce, mozzarella, Parmesan, and lasagna sheets. Acceptable substitutes are firm white fish for salmon, scallops for shrimp, no‑boil or regular lasagna noodles, and provolone or gouda in place of mozzarella.
What other Italian‑American dishes pair well with shrimp and salmon lasagna roll‑ups?
Pair it with a crisp Caesar salad, roasted garlic broccoli, or a simple arugula salad dressed with lemon vinaigrette. A glass of chilled Pinot Grigio or a light Italian white wine complements the seafood flavors nicely.
What are the most common mistakes to avoid when making shrimp and salmon lasagna roll‑ups?
Common mistakes include overcooking the seafood, overcrowding the skillet, using dry lasagna sheets that tear, and baking too long which can dry out the roll‑ups. Follow the timing cues and keep the roll‑ups snug but not compressed.
How do I know when the shrimp and salmon lasagna roll‑ups are done cooking?
The dish is done when the cheese on top is melted, bubbly, and lightly golden, and the internal temperature of the seafood reaches 145°F (63°C). The roll‑ups should feel firm to the touch after a brief rest.
What does the YouTube channel Cooking With Aniya specialize in?
The YouTube channel Cooking With Aniya specializes in creative, comfort‑food‑focused recipes that blend familiar dishes with unexpected twists, often featuring bold flavors and easy‑to‑follow step‑by‑step tutorials for home cooks.
How does the YouTube channel Cooking With Aniya's approach to Italian‑American cooking differ from other cooking channels?
Cooking With Aniya emphasizes playful variations on classic Italian‑American dishes, using everyday pantry staples while encouraging viewers to experiment with protein swaps and presentation styles, whereas many other channels stick to traditional recipes without such flexibility.
Last updated: August 21, 2026
