This seafood Alfredo lasagna roll ups have been a Friday night favorite in my kitchen for years, a special meal that always feels a little celebratory even when the week has been ordinary. I first put these together on a rainy evening when I had a box of lasagna noodles, a jar of Alfredo, and a bag of frozen shrimp and canned crab. The result was so comforting and elegant that it became my quick way to make a weeknight feel like a holiday. The combination of creamy ricotta, tangy Parmesan, and sweet shellfish creates a balanced bite that is rich but never cloying.

What makes this dish special is the contrast of textures, the tender roll up outside and the velvety filling inside. Each roll is a neat parcel for individual plating, which makes it ideal for dinner parties or family meals where presentation matters. The garlic and parsley lift the flavors so the dish tastes fresh. I love that it reheats beautifully, so leftovers become a simple lunch the next day. When company comes, I make a double batch and always hear requests for the recipe.

Ingredients

• Lasagna noodles: Nine standard noodles, cook according to package directions until al dente. I prefer the no boil variety for convenience but ordinary dried noodles work fine when timed correctly.
• Shrimp: One cup cooked and chopped, choose medium shrimp that are peeled and deveined. If using frozen, thaw in cold water and pat dry for best texture.
• Crab meat: One cup, fresh lump crab if available, or high quality canned crab for a budget friendly option. Drain well to avoid watery filling.
• Alfredo sauce: Two cups, choose a creamy jarred brand like Rao's or make a quick homemade white sauce for more depth.
• Ricotta cheese: One cup, whole milk ricotta offers the creamiest texture. For lighter results use part skim ricotta but the filling will be less rich.
• Mozzarella cheese: One cup shredded, use low moisture whole milk mozzarella for even melting and a golden top.
• Parmesan cheese: Half cup grated, freshly grated Parmigiano Reggiano adds sharpness that balances the cream.
• Garlic: One tablespoon minced, fresh garlic delivers fragrance and a gentle bite that complements the shellfish.
• Olive oil: One tablespoon for lightly sautéing garlic or warming the seafood if desired.
• Salt and pepper: To taste. Use kosher salt and freshly ground black pepper for best control.
• Fresh parsley: For garnish, chopped to add a bright herbal finish and color contrast.

Instructions

Prepare the noodles: Bring a large pot of salted water to a boil, enough to fully submerge nine noodles. Cook until al dente, usually one to two minutes less than package directions. Drain on a towel to remove surface moisture, then lay noodles flat on a clean surface so they are easy to fill without sticking. Make the filling: In a medium bowl combine one cup chopped cooked shrimp, one cup crab meat, one cup ricotta, one tablespoon minced garlic, and half of the Alfredo sauce, about one cup. Season lightly with salt and pepper. Stir until evenly combined, keeping some texture so the seafood shines through rather than becoming a paste. Assemble the base: Preheat oven to 375 degrees Fahrenheit. Spread a thin layer of the remaining Alfredo sauce in the bottom of a 9 by 13 inch baking dish to prevent sticking and create a saucy base for the roll ups. Fill and roll: Spoon a generous 1/3 to 1/2 cup of the seafood mixture onto the center of each noodle, spreading it into a rectangle that leaves short edges clear. Roll each noodle tightly and place seam side down in the prepared dish so rolls remain closed during baking. Top and bake: Pour the remaining Alfredo sauce evenly over the roll ups. Sprinkle one cup shredded mozzarella and half cup grated Parmesan across the top. Cover the dish loosely with foil and bake for 20 minutes. Remove the foil and continue baking for another 10 minutes until cheese is bubbly and lightly golden. Rest and serve: Let the dish rest 5 to 10 minutes after removing from the oven to set slightly, which makes serving neater. Garnish with chopped parsley and serve warm with a crisp salad or garlic bread.

Storage Tips

To refrigerate, cool the casserole to room temperature no more than two hours after baking, cover tightly with foil or plastic wrap, and store for up to three days. For freezing, assemble the roll ups in a foil pan, cover tightly with two layers of foil, and freeze up to three months. When ready, thaw overnight in the refrigerator and bake at 375 degrees Fahrenheit for 30 to 40 minutes covered, then uncover for 10 minutes to brown the top.

Ingredient Substitutions

If you need a dairy free version use a plant based ricotta and a dairy free Alfredo, keeping in mind texture will differ. Swap crab with cooked flaked white fish or canned artichoke hearts for a different flavor profile. Use gluten free lasagna noodles to make gluten friendly rolls. For lower fat, use part skim ricotta and reduce mozzarella, adding a touch more Parmesan for flavor.

Serving Suggestions

Serve each roll up with a wedge of lemon, a simple arugula salad dressed with olive oil and lemon, and crusty bread to soak up extra sauce. A chilled Sauvignon Blanc or a light Pinot Grigio pairs nicely. For family dinners, set the platter on the table and let everyone take one or two rolls depending on appetite, balancing with a vegetable side like roasted green beans.

Cultural Background

Roll ups are an Italian American take on layered pasta dishes, turning the classic layered bake into individual servings. Combining seafood with creamy sauces reflects coastal adaptations where shellfish are celebrated. This approach mirrors traditions of elevating simple pasta into a special occasion meal, using local seafood and pantry cheeses to create something comforting and refined.

Seasonal Adaptations

In spring and summer consider folding in chopped spinach or peas into the filling for color and freshness. In winter swap parsley for chopped chives and serve alongside roasted root vegetables. For holiday menus add a small pinch of nutmeg to the ricotta mixture to introduce a warm aromatic note that complements the cheese.

Meal Prep Tips

Prepare the filling a day ahead and store it covered in the refrigerator. Assemble the roll ups the next day and keep covered until ready to bake. This shortens oven time and reduces final assembly stress. If making multiple pans, bake one and freeze others unbaked for later, labeling with baking instructions so they are easy to pull from the freezer.

These roll ups make an inviting dinner that feels thoughtful without being fussy, perfect for sharing with family and friends. Try it once and you may find, as I did, that it becomes your go to when a special but simple main is needed.