Why I’ll Love This Recipe
I adore how the succulent shrimp and cheesy ricotta filling pair with luxurious Alfredo sauce, yet they’re wrapped in neat lasagna rolls for easy serving. It feels indulgent but remains approachable—and it’s impressive enough for guests yet comfy for weeknight dinners.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Lasagna noodles (typically 8–9, cooked al dente)
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Ricotta cheese
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Mozzarella cheese (shredded)
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Parsley (finely chopped)
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Butter (for sautéing)
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Shrimp (peeled, deveined, chopped)
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Alfredo sauce (enough to generously cover the rolls)
Directions
I preheat the oven to around 350°F (175°C). I sauté the chopped shrimp in melted butter until just pink. Meanwhile, I cook the lasagna noodles until al dente and let them cool flat. Then I mix the shrimp with the ricotta, mozzarella, and parsley, and spread this mixture onto each noodle before rolling them up. I arrange the rolls seam‑side down in a baking dish, pour Alfredo sauce over the top, layer more mozzarella and parsley, then bake until bubbly and heated through (about 20 minutes) YouTube+7A Cowboys Life+7planningforkeeps.com+7Facebook.
Servings and timing
This recipe yields about 8 roll‑ups, so roughly 8 servings (one per person). Prep time is approximately 25 minutes, with a bake time of about 20 minutes, for a total of around 45 minutes A Cowboys Life.
Variations
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I can add spinach or substitute some ricotta with cottage cheese for lighter texture.
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I occasionally include crab or imitation crab alongside the shrimp for extra seafood flavor.
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I sometimes mix ricotta with Parmesan or provolone for deeper cheesiness.
Storage/reheating
I store leftovers in an airtight container in the fridge for up to 3–4 days. To reheat, I cover them with foil and warm in the oven at 325°F (160°C) until heated through, or microwave individual portions.
FAQs
Can I assemble this ahead of time?
I often roll everything, cover the dish, and refrigerate it; then I bake it when ready—adding a few extra minutes to the oven time to ensure it’s fully heated.
Can I swap seafood for meat?
I can replace shrimp with cooked chicken or even a mix of chicken and spinach for a different variation.
How do I prevent soggy noodles?
I drain the noodles well and lay them flat to cool before rolling—that helps avoid excess moisture.
Can I make a spicy version?
I sometimes stir a pinch of red pepper flakes or Cajun seasoning into the cheese-shrimp mix for a kick.
Is this freezer-friendly?
Yes—I freeze the unbaked roll-ups (tightly wrapped) and bake them straight from frozen—just add extra baking time and ensure they’re fully thawed inside.
Conclusion
I find that Shrimp Alfredo Lasagna Roll-Ups strike the perfect balance between comfort and elegance. They deliver creamy, cheesy, seafood-rich flavor in each neat roll, with minimal fuss and maximum payoff. Ideal for dinner parties or a cozy indulgent night in.
Shrimp Alfredo Lasagna Roll-Ups
- Total Time: 1 hour
- Yield: 6 servings
Description
Tender lasagna noodles rolled with creamy Alfredo sauce, juicy shrimp, and gooey cheese for a rich, elegant dinner.
Ingredients
Lasagna Roll-Ups:
12 lasagna noodles, cooked al dente and drained
1 lb large shrimp, peeled, deveined, and chopped
2 Tbsp butter
3 cloves garlic, minced
2 cups ricotta cheese
1 cup shredded mozzarella cheese (plus more for topping)
½ cup grated Parmesan cheese
1 large egg
1 tsp Italian seasoning
½ tsp salt
¼ tsp black pepper
Alfredo Sauce:
4 Tbsp butter
3 cloves garlic, minced
2 cups heavy cream
1 cup grated Parmesan cheese
Salt and pepper, to taste
2 Tbsp fresh parsley, chopped (for garnish)
Instructions
Cook noodles: Boil lasagna noodles until al dente. Drain and lay flat on parchment paper to prevent sticking.
Cook shrimp: In a skillet, melt butter over medium heat. Add garlic and shrimp, cooking 2–3 minutes until pink. Remove from heat and set aside.
Prepare ricotta filling: In a medium bowl, mix ricotta, mozzarella, Parmesan, egg, Italian seasoning, salt, and pepper. Fold in cooked shrimp.
Make Alfredo sauce: In a saucepan, melt butter, add garlic, and cook 1 minute. Stir in cream, simmer 3–4 minutes, then whisk in Parmesan until smooth. Season to taste.
Assemble roll-ups: Spread 2–3 Tbsp ricotta-shrimp mixture over each noodle. Roll up and place seam-side down in a greased 9×13-inch baking dish.
Add sauce and cheese: Pour Alfredo sauce over roll-ups, sprinkle with extra mozzarella.
Bake: Cover with foil and bake at 350°F (175°C) for 20 minutes. Remove foil and bake an additional 10 minutes until bubbly and golden.
Serve: Garnish with parsley and serve warm.
Notes
Seafood swap: Use crab, lobster, or scallops in place of shrimp.
Make-ahead: Assemble roll-ups and refrigerate (covered) up to 24 hours before baking.
Freezer option: Freeze assembled, unbaked roll-ups for up to 2 months. Thaw overnight before baking.
Cheese tip: Freshly grated Parmesan melts better and gives a creamier sauce.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Main Dish, Pasta
- Method: Baking, Stovetop
- Cuisine: Italian-American
