Name: Creamy Seafood Lasagna Rolls
Prep time: 30 min
Cook time: PT-488125H12M51S
Total time: 1 h 25 min
Cuisine: Italian‑inspired
Ingredients: 12 lasagna noodles; 2 Tbsp olive oil; ½ onion, finely chopped; 1 clove garlic, finely chopped; 227 g cremini mushrooms, finely chopped; ½ cup dry white wine; 225 g small scallops; 225 g small shrimp, peeled and deveined; pinch nutmeg; 4 cups 18% cream; 1½ cups shredded mozzarella cheese, divided; 2 Tbsp tomato paste; ¼ cup chopped fresh flat‑leaf parsley; salt and pepper to taste

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Creamy Seafood Lasagna Rolls are a luxurious and comforting dish that brings together tender lasagna noodles filled with a rich seafood mixture, all wrapped up and baked in a creamy white sauce. Every bite melts in the mouth with the flavors of shrimp, crab, and cheese, creating a delightful seafood twist on a traditional Italian classic. Creamy Seafood Lasagna Rolls

Why You’ll Love This Recipe

I love how these lasagna rolls are both elegant and easy to serve. Instead of a layered lasagna, each roll is individually portioned, making it perfect for dinner parties or family meals. The combination of seafood with creamy ricotta and a silky béchamel sauce makes this recipe feel indulgent without being too heavy. It’s a showstopper with minimal effort, and the leftovers reheat beautifully.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

lasagna noodles
shrimp, peeled and chopped
imitation crab meat or lump crab
ricotta cheese
shredded mozzarella cheese
grated Parmesan cheese
garlic, minced
green onions, sliced
egg
butter
all-purpose flour
milk
salt and pepper
fresh parsley for garnish (optional)

Directions

I start by cooking the lasagna noodles according to the package directions. I make sure not to overcook them so they hold up during rolling. Once done, I lay them flat on parchment paper to cool.
In a skillet, I sauté garlic and green onions in a bit of butter until fragrant. I then add the shrimp and cook until pink and opaque.
In a mixing bowl, I combine the cooked shrimp, chopped crab, ricotta, mozzarella, Parmesan, egg, salt, and pepper.
For the sauce, I melt butter in a saucepan, whisk in flour to make a roux, and gradually add milk, whisking until smooth and thickened. I season it with salt and pepper to taste.
I spoon some of the white sauce into the bottom of a baking dish.
I spread the seafood mixture over each lasagna noodle, roll them up, and place them seam-side down in the dish.
I pour the remaining white sauce over the rolls and top with extra mozzarella and Parmesan.
I bake at 375°F (190°C) for about 25-30 minutes, until bubbly and golden on top.
I garnish with parsley before serving.

Servings and timing

This recipe serves 6 people and takes about 1 hour and 10 minutes from start to finish, including prep and baking time.

Variations

I sometimes use scallops or chunks of white fish instead of shrimp for a different seafood blend. For a spicier twist, I add a pinch of red pepper flakes to the filling or the sauce. Swapping out ricotta for cream cheese also gives the filling a richer texture. I’ve even tried it with spinach mixed into the filling for a touch of green and extra nutrition.

Storage/Reheating

To store, I place leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, I freeze individual rolls on a baking sheet and then transfer them to a freezer bag. To reheat, I cover with foil and bake at 350°F (175°C) until warmed through, or microwave in 1-minute intervals until hot.

FAQs

Can I use fresh crab instead of imitation?

Yes, I often use fresh lump crab meat when I want a richer, more authentic flavor. It works beautifully in this recipe.

Can I make this ahead of time?

Absolutely. I prepare the rolls and sauce, assemble everything, and refrigerate overnight. I just add 10 extra minutes to the baking time when cooking from cold.

What can I use if I don’t have ricotta?

I’ve used cottage cheese or even cream cheese as substitutes. They give a slightly different texture but still taste great.

Is it possible to make this dish gluten-free?

Yes, I use gluten-free lasagna noodles and swap the flour in the sauce for a gluten-free alternative like cornstarch or a 1:1 gluten-free blend.

Can I add vegetables to the filling?

Definitely. I like to add spinach, sautéed mushrooms, or even finely chopped bell peppers to make it heartier and more colorful.

Conclusion

Creamy Seafood Lasagna Rolls are one of my go-to recipes when I want to serve something impressive without a lot of fuss. The tender pasta, savory seafood, and velvety sauce come together in a comforting and elegant dish that’s perfect for both special occasions and everyday indulgence. I always look forward to the leftovers, if there are any