So, You Want to Make Shrimp & Crab Alfredo Lasagna Roll-Ups?

Alright friend, settle in. I’ve gotta tell you about the time I first made these Shrimp & Crab Alfredo Lasagna Roll-Ups. It was one of those weekend nights where it’s just cold enough outside to want something creamy and oven-hot. I’d had a weirdly tough week (don’t ask—printer jam saga), and all I wanted was something that tasted like a hug. These roll-ups? Absolute comfort food, right up there with my mom’s mystery casserole, only, you know, with way more seafood and a little less "what IS that?". And, if you’re anything like me, you’ll drip a bit of Alfredo sauce on the counter and not even care.

Why You'll Love This (Or At Least Why I Do)

I make this when I need to impress my seafood-loving in-laws (they act like I’m Julia Child or something), or if I want leftovers that actually taste better the next day—no joke, the flavors get cozy overnight. My family goes absolutely nuts for these. You get melty cheese, creamy sauce, plump shrimp, and, oh, crab (sometimes I use the real deal, sometimes the stuff that says “crab” in quotes—don’t judge!). Plus, even if the roll-ups burst a bit, they still taste great. No one’s ever complained, except my cousin who doesn’t like seafood, but we don’t talk about her at the dinner table (kidding—mostly).

What You'll Need (With Some Substitutions I Swear By)

8-10 lasagna noodles (I’ve used those no-boil ones when I’m too tired to deal with boiling water; works okay, just add a splash more sauce)
2 cups cooked shrimp, chopped (fresh is fancy, but I’ll be honest: frozen works fine if you thaw and dry them really well)
1 cup lump crab meat (if lump crab is $$$, I’ve totally used imitation, and my kids still devoured it)
2 cups ricotta cheese (my grandmother was all about full-fat, but I’ve used part-skim and nobody noticed... well, except maybe her ghost?)
1 egg (or don’t, if you’re out; it’s mainly for binding, no biggie)
½ cup grated Parmesan (sometimes I do a little extra, because why not)
1 ½ cups shredded mozzarella (again, extra cheese = extra love)
2 cups Alfredo sauce (jarred, homemade, whatever—I linked my favorite homemade here)
Handful chopped parsley (totally optional, but it makes things look fancy-ish)
Salt and pepper, to taste (I almost always forget the pepper until halfway through eating)

Here's How I Roll (Get it?)

Preheat your oven to 375°F (190°C). If you forget and remember halfway through, it’s fine; just gives you more time to clean as you go (which I sometimes do... maybe).
Cook the noodles according to package directions. Lay them out flat on a big cutting board or, in my case, directly on a clean-ish kitchen towel so they don't stick. Sometimes I lose a noodle or two to tearing; don't sweat it.
Mix up the filling: In a big bowl, combine ricotta, egg (if using), Parmesan, half the mozzarella, chopped shrimp, crab, a bit of salt, a crank of black pepper, and parsley. This is where I usually sneak a bite just to be sure it’s seasoned right. (I mean, someone’s gotta check!)
Assemble: Spread a thin layer of Alfredo sauce on the bottom of your baking dish. Take each noodle, spread about two big spoonfuls of the filling across it, then roll it up gently. Yes, stuff will squeeze out the sides. That's normal. Place seam-side down in the dish. Keep rolling till you're out of filling or noodles (sometimes they don’t line up perfectly, that’s okay).
Pour the rest of the Alfredo sauce all over the tops. Sprinkle with remaining mozzarella—and more Parmesan if you’re feeling wild.
Bake uncovered for about 25-30 minutes, or until it’s bubbly and the cheese is golden in spots. If your oven runs hot like mine (thanks, 1970s appliances), maybe check at 20.
Let it sit for at least 10 minutes before digging in. Trust me, it’s lava-hot, and no one needs a cheese burn on their tongue.

Notes—Stuff I Wish I Knew Earlier

If your Alfredo sauce seems super thick, thin it out with a splash of milk before pouring it on top. I learned this after my first attempt, which was more "shrimp & crab Alfredo lasagna brick" than roll-up.
It looks a bit soupy straight out of the oven but sets up as it cools. The first time I panicked and thought I ruined it—turns out, nope, just needed patience (which I don't always have).
Actually, I find it works better if you use slightly less filling in each noodle—otherwise they’re super hard to roll, and I end up eating half with a fork anyway.

Variations I’ve Tried (and a Fail or Two)

I swapped in smoked salmon instead of crab once—tasted okay, but a little too much like brunch to me.
Added spinach to the filling for some “green stuff” (my kids still picked it out, but hey, I tried).
Tried gluten-free noodles once—those things broke like nobody’s business. Maybe there’s a better brand? If you know, email me!
I also once used a Cajun Alfredo sauce (recipe here). Spicy, but actually lovely—just go easy on the salt.

Equipment—Or, What to Use If You Don’t Have Everything

Big pot for noodles (or honestly, I’ve broken the noodles in half to fit a smaller pot—no shame)
Mixing bowl (I’ve used a big salad bowl in a pinch)
9x13 inch baking dish, or whatever you’ve got that’s oven-safe and roughly rectangular. Don’t overthink it.
Aluminum foil (if your cheese is browning too fast, just loosely cover it for the last 10 mins)
Spatula or big spoon for scooping. I made do with a fish slice when my spatula vanished.

Storing Leftovers (If There Are Any)

Technically, you can store leftovers in an airtight container in the fridge for up to 3 days. But honestly, in my house it never lasts more than a day! If you want to freeze, wrap portions tight and reheat gently—sauce can separate a bit, but it still tastes good on a lazy weekday lunch.

How I Like to Serve It (And a Family Quirk)

I like these roll-ups served with a crisp green salad (iceberg if I’m feeling retro, arugula if I’m pretending to be fancy) and some garlic bread—the kind from the freezer aisle, if I’m honest. My uncle insists on a side of hot sauce (Louisiana brand!) but I usually just add more cheese on top. Serve straight from the baking dish, family-style. We fight over the crispy edge ones.

Pro Tips—or, What I’ve Learned the Hard Way

Don’t rush the cooling step after baking; I once tried to plate these too soon, and the cheese and filling ended up everywhere (tasted great, looked a mess).
If you overcook the shrimp before mixing them in, they get oddly rubbery—so just cook them till they’re pink and stop there.
On second thought, maybe don’t use all the sauce if your noodles are really thin; it can get swampy. Or, just eat it with a spoon, which I may or may not have done.

FAQ: Real Questions From Real People (Probably)

Can I use canned crab?: Yep, you totally can! Just drain it well. The flavor is a little milder, but honestly, with all the cheese and sauce, it works just fine.
What’s the best Alfredo sauce?: Homemade is awesome—I linked my go-to up above—but I’ve used store-bought lots of times. Rao’s is great if you want to splurge, but the cheap stuff works in a pinch.
Can I make this ahead of time?: Absolutely! Sometimes I assemble the roll-ups earlier in the day, cover, and refrigerate. Just let the dish come to room temp before baking. If baking straight form the fridge, it might need a few extra minutes.
Is this recipe freezer-friendly?: Kinda. It freezes okay, but the texture of the sauce and noodles changes a bit. Still tasty, though—especially at midnight.
Can I add other seafood?: For sure! Scallops, lobster bits, whatever makes you happy. Just don’t overload the filling or it gets hard to roll (I learned that the messy way).

Alright, that’s probably more than you bargained for. Hope you give these Shrimp & Crab Alfredo Lasagna Roll-Ups a whirl—let me know how yours turn out (and if your family fights over the corners, too). If you want more seafood comfort food, check out my favorite Seafood Pot Pie recipe here—it’s a doozy!

Shrimp & Crab Alfredo Lasagna Roll-Ups