This seafood Alfredo rolled into lasagna noodles became a holiday weeknight hero in my kitchen the first time I made it for a family gathering. I discovered the combination when I had leftover cooked shrimp and a can of lump crab meat in the fridge and wanted something warm and comforting that still felt a little special. The result was rich and silky with bright bites of shellfish and a crisp cheese top that always earns compliments.

What makes this dish so special is the contrast of textures and flavors. The creamy Alfredo and ricotta create a luxe interior that clings to the shrimp and crab, while the mozzarella and Parmesan form a golden, slightly crisp top. Every forkful has tender pasta, soft ricotta, and the sweet briny notes of seafood. It is simple enough for a weeknight yet elegant enough to serve guests when you want an easy impressive main.

Ingredients

• Lasagna noodles: Use nine regular lasagna noodles; pick no boil if you prefer but I find standard noodles give the best texture after rolling and baking.
• Cooked shrimp: One cup chopped cooked shrimp; buy tail off medium shrimp and chop to bite size so every roll up has shrimp in each bite.
• Crab meat: One cup lump crab meat; canned or fresh are fine, pick a quality brand for sweeter crab flavor and minimal shell.
• Alfredo sauce: Two cups jarred Alfredo or homemade for extra silkiness; choose a brand with real cream for best melt.
• Ricotta cheese: One cup whole milk ricotta adds a creamy binder, choose a thicker ricotta and drain any excess whey in a fine sieve if very loose.
• Mozzarella cheese: One cup shredded low moisture mozzarella for stretch and a golden finish, pre shredded saves time.
• Parmesan cheese: Half cup grated Parmesan, freshly grated if possible for sharp nutty notes that cut the creaminess.
• Garlic: One tablespoon minced garlic; fresh garlic provides aroma and a savory backbone to the filling.
• Olive oil: One tablespoon extra virgin olive oil to warm the garlic briefly and coax out flavor without browning.
• Salt and pepper: Season to taste; use kosher salt and freshly ground black pepper to season both the filling and the sauce layer.
• Fresh parsley: For garnish; flat leaf parsley adds color and a fresh herb lift at the end.

Instructions

Cook the noodlesBring a large pot of salted water to a boil and cook nine lasagna noodles according to package directions until just al dente. Drain in a colander and lay the noodles flat on a rimmed baking sheet lined with a clean kitchen towel to avoid sticking.Prepare the fillingIn a mixing bowl combine one cup chopped cooked shrimp, one cup crab meat, one cup ricotta, one cup of the Alfredo sauce, minced garlic, and a pinch of salt and pepper. Fold gently to keep crab lumps intact and taste to adjust seasoning.Assemble the roll upsSpread a thin layer of Alfredo sauce on the bottom of a 9 by 13 inch baking dish so the roll ups do not stick. Place about three to four tablespoons of filling at the end of a noodle and roll toward the other end. Place each roll up seam side down in the dish so they hold their shape while baking.Top and bakePour the remaining Alfredo sauce evenly over the roll ups and sprinkle with one cup shredded mozzarella and half cup grated Parmesan. Preheat the oven to 375 degrees Fahrenheit and cover the dish with foil. Bake covered for 20 minutes.Finish and serveRemove the foil and continue baking for another 10 minutes until the cheese is bubbly and lightly golden. Allow to rest for 5 minutes, garnish with chopped fresh parsley and serve warm.

Storage Tips

For short term storage place cooled roll ups in an airtight container in the refrigerator for up to three days. For longer storage assemble individually on a baking sheet then freeze uncovered until firm and transfer to a freezer safe container for up to three months. To reheat from frozen cover with foil and bake at 350 degrees Fahrenheit until warmed through about 30 to 40 minutes. Reheat refrigerated portions at 350 degrees Fahrenheit for 15 to 20 minutes covered then remove foil and bake for five minutes to refresh the cheese top. Use glass or ceramic baking dishes that go from oven to table for easy serving and minimal handling.

Ingredient Substitutions

To make this dairy free use a plant based ricotta and dairy free Alfredo sauce along with a dairy free shredded cheese. For a gluten free option swap regular lasagna noodles for gluten free lasagna noodles or use thin slices of cooked zucchini as wraps for a lighter low carb version. If you want a stronger seafood taste increase crab meat slightly and reduce shrimp. To keep costs down use imitation crab for a budget friendly alternative which still adds a sweet seafood note. Each substitution will change texture so adjust baking time as needed and taste the filling before assembly to correct seasoning.

Serving Suggestions

Serve with a crisp green salad dressed in lemon vinaigrette to cut through the richness and a side of steamed broccoli or roasted asparagus for color and texture contrast. A glass of chilled Pinot Grigio pairs nicely with the seafood and creamy sauce. Garnish each serving with extra grated Parmesan and a lemon wedge for brightness. For a full dinner offer crusty bread to sop up leftover sauce and a light dessert like lemon sorbet to refresh the palate after the rich main course.

Cultural Background

This dish blends classic Italian pasta techniques with coastal seafood flavors. Traditional Italian casseroles use layered pasta and cheese while coastal regions often incorporate seafood like shrimp and crab. Pairing cream based sauces with shellfish is an Italian American adaptation that became popular because the cream balances the briny sweetness of shellfish and adds a luxurious mouthfeel. Variations across regions use different cheeses herbs and local seafood to create familiar but distinct versions of this idea.

Seasonal Adaptations

In spring add peas and fresh herbs such as basil and chives for a brighter filling. In summer use fresh lump crab when available and reduce the richness by mixing part skim ricotta. For winter swap in roasted mushrooms for extra umami and heartiness. Holiday versions can be made by adding a pinch of nutmeg to the ricotta mixture and finishing with breadcrumbs and herbs for a festive crunchy top.

Meal Prep Tips

Assemble the roll ups the night before and refrigerate covered to save time. On the day you plan to serve let the dish sit at room temperature for 20 minutes then bake per instructions. If freezing make sure to freeze individually on a tray first to prevent sticking and then stack in a freezer bag. Label containers with date and contents so you can pull a ready to bake meal straight from the freezer for busy weeknights.

This seafood Alfredo rolled pasta brings warmth and a little luxury to weeknight dinners and gatherings. I hope you enjoy making it and that it becomes a favorite for special occasions and simple family meals alike.