Creamy Seafood Lasagna Roll Ups
Seafood lasagna roll ups are the kind of dish that feels special enough for a dinner party but comes together simply enough for a Tuesday night. Each tender lasagna noodle gets rolled around a creamy ricotta and seafood filling, then baked in a garlicky white sauce until bubbly and golden.
The individual portions mean no messy slicing, just two plump rolls per plate with plenty of sauce to spoon over the top. It’s a dish that looks like it took all afternoon but clocks in right around an hour from start to finish.
What Makes These Roll Ups So Good
I love regular seafood lasagna, but the slicing can get messy. With roll ups, every serving is neat and the filling stays inside where it belongs.
The filling hits all the right notes. Shrimp, sweet crab, and tender scallops get folded into a ricotta mixture brightened with lemon and parsley. The sauce is a simple garlic cream that bakes into the noodles, keeping everything tender without turning heavy.
Ingredients
- 8 lasagna noodles: the wide flat type, not oven-ready
- 8 oz raw shrimp, peeled and deveined: chopped into bite-size pieces
- 8 oz lump crab meat: picked over for shells; flaked imitation crab works too
- 4 oz bay scallops: small and sweet; if using large sea scallops, dice them
- 15 oz whole-milk ricotta: drained if watery
- 1 cup shredded mozzarella: low-moisture is best for melting
- ½ cup grated Parmesan cheese: plus extra for the top
- 2 cloves garlic, minced: for both the sauce and filling
- 1 small shallot, minced: adds sweetness without overpowering
- 2 tbsp unsalted butter: for the roux
- 2 tbsp all-purpose flour: to thicken the sauce
- 1 cup heavy cream: for a rich, silky sauce
- ½ cup dry white grape juice: the alcohol cooks off
- Zest and juice of 1 lemon: brightens the seafood
- 2 tbsp chopped fresh parsley: plus more for garnish
- Salt, black pepper, and a pinch of red pepper flakes: optional
Variations / Substitutions
- All shrimp: skip the crab and scallops and increase shrimp to 12 oz; the filling stays sweet and tender.
- Dairy-free: use a good plant-based cream, vegan ricotta, and dairy-free mozzarella; the sauce may be slightly thinner.
- Extra heat: add a pinch of cayenne or a chopped fresh chili to the filling if you like a kick.
- Lemon: if you prefer a milder lemon note, use only the zest and skip the juice; add a splash of white vinegar instead.
If you like this, try our Shrimp and Crab Stuffed Shells.
How to Make Creamy Seafood Lasagna Roll Ups
Step 1: Boil the Lasagna Noodles
Preheat your oven to 375°F (190°C) and bring a large pot of salted water to a boil. Cook the 8 lasagna noodles until al dente, about 8 minutes. Drain them, rinse under cool water, and lay the noodles flat on a clean towel so they don’t stick together.
The noodles should still have a little bite since they’ll cook again in the oven. If they get too soft now, they may tear when you roll them.
Step 2: Sauté the Seafood Filling
Melt 1 tbsp of the butter in a skillet over medium heat. Add the minced shallot and cook until soft, about 2 minutes. Add the chopped shrimp and scallops, season with a pinch of salt, black pepper, and a small pinch of red pepper flakes. Cook, stirring often, just until the shrimp turn pink and the scallops become opaque, about 2 to 3 minutes. Take the pan off the heat and let the seafood cool for a minute. Stir in the crab meat gently.
You want the seafood barely cooked at this point. It will finish in the oven. Overcooking now makes it rubbery later, so pull it as soon as the shrimp curl.
Step 3: Whisk the Garlic Cream Sauce
In the same skillet, melt the remaining 1 tbsp butter over medium heat. Whisk in the flour and cook for 1 minute to cook out the raw flour taste. Slowly whisk in the white grape juice, scraping up any browned bits from the bottom of the pan. Let it simmer for a minute, then whisk in the heavy cream and minced garlic. Bring to a gentle simmer and cook, whisking often, until the sauce thickens enough to coat the back of a spoon, about 3 to 4 minutes. Season with salt and pepper, then remove from heat and stir in the lemon zest.
The sauce should be smooth and pourable, not thin. If it gets too thick, add a splash of water or milk. Taste it now. It should be garlicky with a slight tang from the juice.
Step 4: Roll the Lasagna Bundles
In a bowl, combine the ricotta, ¾ cup of the mozzarella, ¼ cup of the Parmesan, the lemon juice, and chopped parsley. Fold in the cooled seafood mixture until everything just comes together. Spread about ½ cup of the cream sauce in the bottom of a 9×13 inch baking dish.
Lay a cooked noodle flat on a clean surface. Spoon about ⅓ cup of the filling down the center, then roll it up loosely. Place the roll seam-side down in the dish. Repeat with all the noodles. Once they’re all in, spoon the remaining sauce over the rolls, covering them evenly. The sauce should pool around them so nothing dries out.
Step 5: Bake and Serve the Rolls
Sprinkle the remaining ¼ cup mozzarella and ¼ cup Parmesan over the top. Cover the dish loosely with foil (tent it so the cheese doesn’t stick) and bake for 20 minutes. Uncover and bake 10 to 15 minutes more, until the sauce is bubbling around the edges and the cheese is melted and golden. If you want a more browned top, switch the broiler on for the last 1 to 2 minutes, watching closely.
Let the dish sit for 5 minutes after it comes out of the oven. This helps the rolls hold their shape. Spoon any sauce from the pan over the top, scatter fresh parsley, and bring the whole dish to the table. Serve two rolls per plate with extra sauce.
A Few Notes Before You Start
- If your ricotta is very wet, drain it in a cheesecloth-lined strainer for 10 minutes. Too much moisture makes the filling soupy.
- To prevent tearing when you roll, undercook the noodles slightly. About 30 seconds less than the package time works well.
- You can assemble the whole dish a day ahead. Cover and refrigerate, then add 10 minutes to the baking time.
- The sauce thickens more in the oven, so it’s fine if it looks a little loose before baking. It will coat the rolls beautifully by the time they come out.
Storing Leftovers
- Refrigerate: Store leftover roll ups in an airtight container for up to 3 days. The sauce thickens when cold but will loosen as it reheats.
- Reheating: Warm individual portions in the microwave with a damp paper towel over the top, or place them in a covered skillet with a splash of water over low heat until heated through. For the oven, reheat at 350°F for 10 to 15 minutes.
What Goes Well With These Roll Ups
A crisp green salad with a lemon vinaigrette cuts through the creaminess perfectly. Roasted asparagus or steamed green beans add a fresh, grassy note alongside the rich rolls. And if you want something extra, garlic bread for sopping up any extra sauce never hurts.
Frequently Asked Questions
Can I use all shrimp instead of a mix?
Yes. Increase the shrimp to 12 oz and skip the crab and scallops. The filling stays sweet and works just fine.
Can I use cottage cheese instead of ricotta?
You can, but drain it well and give it a quick blend until smooth. Otherwise the texture may end up grainy.
Can I freeze the assembled rolls before baking?
Yes. Assemble the rolls, cover tightly, and freeze for up to 2 months. Bake from frozen at 350°F for about 45 to 50 minutes covered, then uncover for the last 10.
Can I use oven-ready lasagna noodles?
You can, but you’ll need to soak them in hot water for about 10 minutes first so they roll without cracking.
Why did my rolls fall apart when I served them?
They were likely overfilled or didn’t rest after baking. Let them sit for 5 to 10 minutes and don’t pack the filling too tight.
Seafood Lasagna Roll Ups Recipe
Ingredients
Method
- Preheat oven to 375°F. Cook lasagna noodles in salted boiling water until al dente; drain and lay flat.
- Melt 1 tbsp butter in a skillet over medium heat. Cook shallot, then shrimp and scallops seasoned with salt, pepper, and red pepper flakes until shrimp are pink, about 3 minutes. Stir in crab; set aside.
- In the same skillet, melt remaining 1 tbsp butter, whisk in flour and cook 1 minute. Whisk in wine, then cream and garlic. Simmer until thickened, about 4 minutes. Season and add lemon zest.
- Mix ricotta, ¾ cup mozzarella, ¼ cup Parmesan, lemon juice, and parsley. Fold in seafood mixture. Spread ½ cup sauce in a 9×13 dish. Spoon filling onto each noodle, roll up, and place seam-side down. Top with remaining sauce.
- Sprinkle remaining mozzarella and Parmesan on top. Cover with foil and bake 20 minutes. Uncover and bake 15 minutes more. Broil briefly if desired. Rest 5 minutes, garnish with parsley, and serve.
