Seafood Lasagna Rolls (the Untraditional Lasagna)

Ingredients

• 8 sheets Lasagna Noodles (full‑size, boiled until al dente)
• 1 cup Ricotta Cheese (full‑fat, room temperature)
• 4 oz Garlic Herb Spreadable Cheese (e.g., Boursin Garlic & Herb, softened)
• 8 oz Shrimp (peeled, deveined, roughly chopped)
• 8 oz Lobster Meat (cooked, chopped; can use frozen cooked lobster)
• 1 tsp Salt (plus extra for seasoning)
• ½ tsp Black Pepper (freshly ground)
• 1 tsp Cajun Seasoning (or to taste)
• 2 tbsp Olive Oil (extra‑virgin)
• 3 cloves Garlic (minced)
• 2 cups Fresh Spinach (chopped, loosely packed)
• 32 oz Heavy Whipping Cream (cold, 4 cups)
• ¼ cup Dry Chardonnay (optional, adds depth)
• ½ cup Parmesan Cheese (freshly grated)
• 2 tbsp Cornstarch (mixed with cold water to form slurry)
• 2 tbsp Water (for cornstarch slurry)
• 1 cup Mozzarella Cheese (shredded, for topping)
• 2 tbsp Fresh Parsley (chopped, for garnish)

Instructions

1. Prepare the Cheese Filling

   In a mixing bowl combine the ricotta cheese with the garlic‑herb spreadable cheese. Mix until smooth and fully incorporated.

   Time: PT5M

2. Cook the Shrimp and Lobster

   Heat a skillet over medium‑high heat, add a drizzle of olive oil, then toss the chopped shrimp and lobster. Season with salt, pepper, and Cajun seasoning. Stir‑fry until the seafood turns pink and is just cooked through.

   Time: PT7M

   Temperature: Medium‑high

3. Boil the Lasagna Noodles

   Bring a large pot of salted water to a boil. Add the lasagna sheets and cook 8‑10 minutes until al dente. Drain in a colander and rinse briefly with cold water to stop cooking.

   Time: PT10M

   Temperature: Boiling

4. Assemble the Rolls

   Place a sheet on a clean surface, spread a thin layer of the cheese filling along its length, then add a spoonful of the cooked shrimp‑lobster mixture. Roll tightly, sealing the edge with a dab of filling. Repeat with all sheets.

   Time: PT5M

5. Make Cornstarch Slurry

   In a small cup whisk together the cornstarch and cold water until smooth. Set aside.

   Time: PT2M

6. Prepare the Creamy Spinach Sauce

   In the same skillet, add 2 tbsp olive oil over medium heat. Sauté minced garlic until fragrant (≈1 min). Add chopped spinach and cook until wilted (2‑3 min). Pour in the heavy cream and Chardonnay, stirring constantly. Bring to a gentle simmer, then stir in grated Parmesan. Slowly whisk in the cornstarch slurry, cooking 2‑3 min until the sauce thickens. Season with salt, pepper, and additional Cajun seasoning to taste.

   Time: PT12M

   Temperature: Medium

7. Layer in Baking Dish

   Preheat the oven to 425°F. Spread a thin layer of sauce on the bottom of a 9×13‑inch baking dish. Arrange the lasagna rolls seam‑side down, then spoon the remaining sauce over the top. Sprinkle shredded mozzarella evenly.

   Time: PT5M

   Temperature: 425°F

8. Bake

   Bake in the preheated oven for 15‑20 minutes, until the cheese on top is melted, bubbly, and lightly golden.

   Time: PT20M

   Temperature: 425°F

9. Garnish and Serve

   Remove from oven, let rest 2 minutes, then garnish with chopped fresh parsley. Slice each roll and serve hot.

   Time: PT2M

Nutrition Facts

Calories

560

Protein

32 g

Carbohydrates

45 g

Fat

28 g

Fiber

3 g

Ingredient Substitutions

• Instead of Lasagna Noodles: wide egg noodles, fresh lasagna sheets
• Instead of Ricotta Cheese: cottage cheese (drained), mascarpone
• Instead of Garlic Herb Spreadable Cheese: herb cream cheese, soft goat cheese with herbs
• Instead of Shrimp: peeled cooked shrimp, large scallops
• Instead of Lobster Meat: crab meat, imitation crab
• Instead of Salt: sea salt
• Instead of Black Pepper: white pepper
• Instead of Cajun Seasoning: Old Bay, Creole seasoning
• Instead of Olive Oil: vegetable oil, canola oil
• Instead of Garlic: garlic paste
• Instead of Fresh Spinach: frozen spinach (thawed & drained), kale
• Instead of Heavy Whipping Cream: half‑and‑half (thicker sauce), full‑fat coconut milk
• Instead of Dry Chardonnay: dry white wine, dry vermouth
• Instead of Parmesan Cheese: Pecorino Romano
• Instead of Cornstarch: arrowroot powder, flour (double amount)
• Instead of Mozzarella Cheese: provolone, fontina
• Instead of Fresh Parsley: fresh basil, fresh chives

Equipment Needed

• Mixing Bowl
• Spatula or Spoon
• Piping Bag (or zip‑lock bag)
• Large Pot
• Colander
• Skillet
• Whisk
• Measuring Cups and Spoons
• Baking Dish (9×13 inch)
• Oven
• Knife
• Cutting Board
• Ladle (optional)
• Tongs (optional)

Critical Steps — Do Not Skip

• Mix the ricotta and garlic‑herb cheese until completely smooth.
• Do not overcook the shrimp and lobster; they should be just pink.
• Roll the noodles tightly to prevent them from unraveling during baking.
• Incorporate the cornstarch slurry slowly to avoid lumps and achieve a silky sauce.
• Bake until the cheese is melted and lightly browned, but not burnt.

Chef Tips from the Video

• Use a zip‑lock bag with a tiny corner cut off as a makeshift piping bag for an even spread.
• Add a splash of lemon juice to the seafood seasoning for a bright contrast.
• For extra depth, toast the Parmesan in a dry skillet before adding to the sauce.

Troubleshooting

Storage

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

Freezer: Freeze unbaked rolls (no sauce) on a tray, then transfer to a zip‑lock bag; use within 1 month. Bake from frozen, adding 10 min to baking time.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the cheese filling and store in the fridge for up to 24 hours.
• Cook the seafood and keep refrigerated; add to rolls just before assembling.
• The sauce can be made a day ahead; reheat gently before using.

Frequently Asked Questions