Seafood Lasagna Roll-Ups
Prep time
Cook time
Total time
Serves: 6
For the jalapeno Alfredo sauce...
  • 2 jalapenos, finely diced
  • 1 shallot, finely diced
  • 2 Tbl. flour
  • 4 Tbl. butter
  • 2 cups heavy cream
  • 1½ cups grated Parmesan cheese
  • ½ tsp. freshly grated black pepper
  • ½ tsp. garlic powder
  • salt to taste
For the lasagna...
  • 6 dried lasagna noodles, prepared according to package instructions
  • 1 Tbl. butter
  • 12 medium shrimp, peeled & deveined, cut in half
  • 4 ounces crab meat
  • 2 large sea scallops, sliced in thirds
  • 2 cups fresh spinach leaves
  • 1 cup shredded mozzarella cheese
  • 1 cup shredded Parmesan cheese
For the Alfredo sauce...
  1. Finely dice jalapeno and shallot. Melt butter in a large skillet, sauté fine diced jalapeno and shallot for 2-3 minutes. Dust with flour and sauté an additional 1-2 minutes until mixture is bubbly.
  2. Whisk in heavy cream and bring to a boil. Remove from heat; stir in Parmesan cheese, black pepper and garlic powder. Whisk to combine. Season with salt to taste. Reserve.
For the lasagna...
  1. Prepare the noodles according to package instructions. Rinse under cool water; reserve.
  2. In a large skillet melt butter. Sauté spinach until wilted. Remove to paper towels. Add shrimp, scallops and crab meat to skillet and sauté for 3-4 minutes until opaque and cooked through; reserve.
  3. Preheat oven to 350 degrees. Butter a small casserole dish.
To assemble...
  1. Line a large flat surface with parchment paper. Line up lasagna noodles in a row. Have sauce, cooked seafood and spinach, and cheese at hand. Spoon about ¼ cup of Alfredo sauce onto each noodle and spread.
  2. Alternately top with a shrimp, cooked spinach, scallop slice, spinach, crab meat, spinach, and a shrimp. Sprinkle each with a good handful of grated mozzarella and parmesan cheese. Roll each noodle and stand or lay in casserole dish. Repeat with remaining 5 noodles. Spoon remaining alfredo sauce over rolls.
  3. Bake for 30 minutes until top is golden brown and bubbly. Allow to rest 10 minutes before serving.
Recipe by Lemony Thyme at