Save It Shrimp Alfredo Lasagna Rolls give you everything you love about creamy pasta and seafood bundled into individual cheesy rolls perfect for a weeknight dinner or a special gathering. The tender noodles envelop a luscious shrimp and ricotta filling all tucked beneath a generous blanket of Alfredo sauce pure comfort and a little fancy all at once.
I first made these rolls on a snowy night when my craving for something creamy and seafood packed struck. My family devoured every roll and we have made them our special Sunday supper ever since.
Ingredients
- Lasagna noodles: Tender wide noodles create the ideal wrapper for all the savory shrimp and cheese filling. Select noodles with ruffled or sturdy edges so they hold up well to rolling and baking.
- Medium shrimp: The real star of the filling. Use fresh or high-quality frozen shrimp that is peeled and deveined. Go for wild-caught if you can find it for better flavor and texture.
- Ricotta cheese: Offers a delicate creamy base. Use a whole-milk ricotta for richer taste and less wateriness.
- Mozzarella cheese: Shredded mozzarella provides the melty stretchy cheese factor. Freshly shredded melts better than pre-shredded.
- Parmesan cheese: Brings sharp salty notes to balance the rich sauce. For best results grate your own from a wedge.
- Unsalted butter: Adds richness and browns the garlic gently. Look for a sweet cream butter.
- Garlic: Freshly minced garlic deepens the flavor. Use plump cloves for the most punch.
- Fresh parsley: Brightens the filling and the finished rolls. Use extra for a pop of green when serving.
- Lemon zest: Lift the flavor of the shrimp and cheese by using unwaxed lemons. A little zest goes a long way.
- Alfredo sauce: The heart of decadence. Make your own or choose a high-quality refrigerated brand for freshness and fewer additives.
- Black pepper: Freshly ground gives the best flavor and kicks up the filling just right.
- Salt: Enhances all the flavors. Aim for sea salt or kosher salt for better control.
Instructions
- Preheat the Oven:
- Set your oven to 190 degrees Celsius or 375 degrees Fahrenheit while you prep. Grease a medium baking dish so nothing sticks.
- Cook the Noodles:
- Bring a large pot of salted water to a rolling boil. Add the lasagna noodles and stir so they do not clump together. Boil just until al dente usually one to two minutes shy of the package instructions. Drain immediately and lay flat on a parchment lined tray to cool and prevent sticking. Do not skip this step or the noodles will break when rolling.
- Sauté Garlic and Shrimp:
- Heat the butter in a skillet over medium heat until foaming but not browned. Add garlic and cook for about thirty seconds stirring constantly until it smells fragrant but not browned. Toss in the chopped shrimp and sprinkle with a pinch of salt and black pepper. Cook for two to three minutes only until the shrimp just turns opaque and pink. Transfer to a plate to cool to room temperature so the cheese mixture does not melt later.
- Mix the Creamy Filling:
- In a large mixing bowl combine the ricotta with half of the mozzarella cheese all of the Parmesan lemon zest fresh parsley and a pinch of black pepper. Stir together until smooth and even then gently fold in your cooled cooked shrimp mixture. Taste and add salt if you like.
- Fill and Roll the Noodles:
- Lay each noodle flat. Spread two to three tablespoons of filling over the surface from end to end. The filling should cover in an even layer but not spill over the sides. Starting at the short end slowly roll up the noodle into a tight swirl and set in the greased baking dish seam side down. Repeat for all noodles.
- Pour on Alfredo Sauce and Cheese:
- Once all rolls are nestled in the dish pour your Alfredo sauce evenly over the top making sure every roll is coated. Sprinkle the remaining mozzarella for a golden melty finish.
- Bake to Bubbly Perfection:
- Cover your dish with foil and bake for twenty minutes so the rolls heat through and the sauce gets steamy. Remove the foil and bake another ten to fifteen minutes letting everything bubble up and the cheese turns golden delicious.
- Rest and Garnish:
- Let the lasagna rolls rest for five minutes after baking so they firm up slightly and are easier to serve. Finish with extra chopped parsley for color and a fresh flavor hit.
Save It My favorite part of this dish is the way lemon zest wakes up all the rich dairy flavors and perfumes the shrimp. The first time I made these I let my daughter sprinkle the parsley and now she claims it is her secret chef’s touch.
Storage Tips
Store any leftovers in a sealed container in the fridge for up to three days. When reheating add a splash of milk or cream to keep things saucy. These rolls also freeze amazingly well assemble and freeze before baking then go straight from freezer to oven adding ten extra minutes of bake time.
Ingredient Substitutions
Crab meat or bay scallops work beautifully in place of shrimp if you have allergies or want variety. Swap cottage cheese for ricotta for a firmer filling or try using spinach for a veggie packed alternative.
Serving Suggestions
Serve these rich rolls with a crisp green salad or garlicky roasted broccoli to balance the creaminess. A chilled Pinot Grigio or sparkling water with lemon adds a fresh touch.
Cultural Notes
Shrimp Alfredo Lasagna Rolls blend Italian pasta comfort with classic American indulgence taking inspiration from both lasagna and fettuccine Alfredo. This fusion is beloved in Italian-American kitchens for turning familiar ingredients into a new family favorite.
Seasonal Adaptations
Add a handful of peas or sautéed zucchini to the shrimp filling for a spring twist. In fall roasted butternut squash cubes taste delicious with the creamy sauce. In summer swap parsley for basil and add sweet cherry tomatoes as garnish.
Helpful Notes
Always cool shrimp before adding to cheese to avoid melting. A touch of nutmeg in the ricotta mixture can be lovely. Letting the rolls rest after baking makes slicing and serving much easier.
Save It This shrimp Alfredo lasagna roll recipe always brings big smiles to my dinner table and is a guaranteed way to impress without fuss. It is as comforting as it is elegant and never fails to make a regular weeknight feel just a bit more special.
Recipe FAQs
- → Can I use other seafood besides shrimp?
Yes, crab or scallops can be substituted for shrimp to create a similar creamy filling with delicious seafood flavor.
- → How do I keep lasagna noodles from sticking?
Lay cooked noodles flat on parchment paper after draining. This prevents sticking and makes rolling easier.
- → Is homemade Alfredo sauce required?
You can use either homemade or store-bought Alfredo sauce. Both work well for this dish.
- → What can I serve with lasagna rolls?
Pair with a light salad or a crisp Pinot Grigio to complement the rich, creamy flavors of the rolls.
- → How do I know when the dish is done baking?
When the sauce is bubbling and the cheese on top is golden brown, your lasagna rolls are ready to serve.
- → What allergens are present?
This dish contains shellfish, milk products, and wheat. Check store-bought Alfredo for additional allergens.