Creamy Seafood Lasagna Roll Recipe

I made this Creamy Seafood Lasagna Roll Recipe because I like pretending I’m Italian and sometimes I actually win. It’s basically lasagna on a spa day: ricotta and creamy sauce wrapped around shrimp and crab, rolled up like a tiny carb-based burrito and baked until it looks impressive enough to post a photo of before everyone devours it. Try it because it feels fancy without the marble countertops or a second job as a sommelier.

My husband once tried to help by “prepping” and ended up microwaving the sauce because he thought simmering was a suggestion. The sauce exploded all over the lid, there was a small ocean of cream on the counter, and our dog now judges me for my life choices. Kids declared it “fancy pasta” and ate it with their hands, which is adorable until you remember it’s sticky and expensive seafood. Yes, this pan is too small. No, I won’t wash fewer dishes. I also learned I can accept help or chaos — usually both.

Time-Saving Hacks

– Use pre-cooked shrimp or a seafood mix from the freezer. It’s lazy, legal, and delicious.
– Buy jarred Alfredo or cream sauce and doctor it with garlic, lemon, and a splash of white wine. No one needs to know you didn’t simmer for hours.
– Assemble the rolls in the baking dish to avoid a messy transfer—less drama, fewer dishes. Yes, I said fewer dishes.
– Use oven-ready lasagna sheets if you’re on a schedule—no pre-boil, no noodle soup.
– Double the recipe and freeze half assembled for a future night you can’t face decisions.

Serving Ideas

– Pair with a simple green salad and a vinaigrette that pretends to be healthy.
– Serve with crusty bread to mop up the sauce and your dignity.
– Wine? Riesling or a crisp Pinot Grigio. Serve with wine if the kids drove you nuts, and call it “pairing.”
– For non-seafood eaters, hide a bowl of plain roasted vegetables nearby so they don’t stage a protest.
– Keep it simple: a squeeze of lemon, a sprinkle of parsley, and act like you meant to be rustic.

What to Serve It With

Garlicky roasted asparagus, a quick arugula salad, or buttery garlic bread. If you want to impress, do a lemony orzo on the side. If you want to survive dinner, open a bag of frozen peas and call it a day.

✔Tips & Mistakes

– Don’t overfill the rolls; they look sad and explode. Moderation is sexy.
– Salt the sauce lightly—seafood brings sodium to the party already.
– If your filling is watery, drain it in a sieve or pat the seafood dry. Nobody likes a soggy roll.
– Watch baking time: underbaked rolls are cold inside, overbaked ones are leather. That’s not a salad dressing.
– Tip: let it rest 10 minutes before serving so the sauce stops staging a workplace walkout.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh. For longer life, freeze in an airtight container for up to 2 months—thaw in the fridge overnight and reheat covered in the oven at 350°F until warmed through.

✔Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts. Use scallops instead of shrimp, add crab or lobster if you’re feeling extra, or toss in spinach for a green lie. Gluten-free lasagna sheets work fine. Swap heavy cream for crème fraîche or mascarpone if you want tang. Add chili flakes if you enjoy pain with your dinner.

Frequently Asked Questions

Creamy Seafood Lasagna Roll Recipe

A delightful seafood rendition of lasagna, rolled and baked to perfection.

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Prep Time: 20 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 55 minutes minutes

Servings: 6

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 12 oz lasagna noodles Use no-boil noodles for easier prep.
• ▢ 1 lb shrimp, peeled and deveined Can substitute with crab or a mix of seafood.
• ▢ 8 oz ricotta cheese Consider part-skim for lower fat.
• ▢ 2 cups spinach, fresh You can use frozen spinach, just thaw and drain.
• ▢ 1 cup marinara sauce Choose your favorite jarred sauce or homemade.
• ▢ 1 cup mozzarella cheese, shredded
• ▢ 1 tbsp olive oil
• ▢ 1 tsp garlic, minced Fresh garlic is preferred for flavor.
• ▢ 0.5 tsp salt Adjust based on your taste.
• ▢ 0.25 tsp black pepper

Instructions

Preparation Steps

• Preheat your oven to 375°F (190°C).
• In a pan, heat olive oil over medium heat and sauté garlic until fragrant.
• Add shrimp and cook until they turn pink, about 3-4 minutes.
• Mix in fresh spinach, cooking until wilted. Season with salt and pepper.
• Combine shrimp mixture with ricotta and half of the mozzarella in a bowl.
• Spread a thin layer of marinara sauce on the bottom of a baking dish.
• Lay out noodles and spread a portion of the shrimp filling over each, then roll up tightly.
• Place rolled noodles seam-side down in the dish and cover with remaining marinara sauce.
• Sprinkle the remaining mozzarella cheese on top.
• Bake for 25-30 minutes until bubbly and golden on top.

Notes

For extra flavor, add a squeeze of lemon juice before serving.