Description
Creamy seafood‑filled lasagna noodles rolled up and baked in a rich Alfredo‑style sauce.
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
Instructions
- Preheat oven to 350 °F (175 °C).
- Cook lasagna noodles in boiling salted water until al dente; drain and spread on a towel to cool.
- Heat olive oil in a skillet over medium heat. Add onion, garlic and mushrooms and cook until softened and moisture evaporates (about 5 min).
- Add white wine and cook until reduced by half (about 3 min).
- Add scallops, shrimp and nutmeg; cook for about 2 min, stirring occasionally. Set aside.
- In a saucepan bring cream to a boil. Whisk in ½ cup mozzarella until smooth, then whisk in tomato paste.
- Stir in seafood mixture and parsley; season with salt and pepper.
- Spread 1 cup of seafood sauce in baking dish.
- Place a cooked noodle on work surface, spoon ~¼ cup seafood sauce on it, roll up and place seam‑side down in dish. Repeat with remaining noodles.
- Pour remaining sauce over rolls; sprinkle with remaining mozzarella.
- Bake until golden and bubbling, about 30 min.
- Let stand 15 min before serving.
Notes
- This recipe yields about 6 servings.
- Can be assembled ahead and refrigerated up to 2 days before baking.
- Let stand before serving so sauce sets.
Nutrition
- Serving Size: 1 roll-up serving (approx)
- Calories: 725 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 43 g
- Saturated Fat: 24 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 36 g
- Cholesterol: 185 mg