Seafood Lasagna Roll-Ups
I surprised them with Seafood Lasagna Roll-Ups as an appetizer.
For the past few days I have been pondering what to make for Sunday dinner. On Friday we declared it would be Seafood Lasagna.
As I prepared to head to the grocery store on Sunday morning, there was an abrupt change of plans. “You know what, pick up a Ribeye for dinner. That would be a lot easier than the lasagna.”
As you wish. Hmmp. Since when has easy been my reason for cooking?Jump to Recipe
Have you got time for a funny story?
After I picked out a nice bone-in Ribeye steak I headed to the seafood counter.
I’ll have “about a half a pound of shrimp” and then stopped my fish counter guy at one handful, that’s plenty.
I’ll have two sea scallops. I apologized, he interrupted me and said “no no, it’s okay. I had a lady last week buy one scallop. One? What happens if you mess it up? At least you’re buying a spare.”
Then I asked for one crab cake.
That’s actually not the funny story. And I’m not sure it’s all that funny unless you’re a food blogger or a professional chef.
By this point he had to ask.
“So, what you making?”
I told him I was making Seafood Lasagna Roll-Ups, to serve as an appetizer. His response…. “Okay. Have you considered a Gratin?”
Was he trying to tell me that this roll-up concept was a bad idea? What part of it didn’t he like?
Next thing I know he flops his “bible” on the counter. No, not THE Bible, his bible. The Flavor Bible.
He went on to share that he had worked as a sous chef and had a passion for cooking. We talked a little more about where I was taking my lasagna with the jalapeno alfredo sauce, etc. We were digging each other. And then I blew it.
I said “I’m a actually a food blogger.” I’m sure with a big grin on my face, drooling with a sense of accomplishment. This is the funny part.
He said, “I think I’m supposed to hate you.” Oh (jaw drops) Um, well…can I just have my crab cake and I’ll be on my way.
Fellow food bloggers, are we ‘blogger types’ ridiculed by real chefs? Have I been living under a rock? Is it because we butcher (not literally) classic recipes and make them our own? Is it because we encourage people to get into the kitchen, find their passion, and share it with their families….at their own kitchen tables?
Who knows? Unless you do, in which case please comment below and fill me in.
What I do know is that when I presented individual Seafood Lasagna Roll-Ups my family was quite happy.
And as for these roll-ups, I’m not sure my idea of making them cute and standing them on end was the best idea, as the filling ingredients gravitated to the bottom. It did create a fun slightly crispy ruffle around the top though.
Tonight we are having the remaining four as dinner. I’m going to lay our Seafood Lasagna Roll-Ups down when I reheat them. Either way will be fine.
Remember comfortable, complete, and happy.
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All my best,
Seafood Lasagna Roll-Ups
For the Jalapeno Alfredo Sauce…
- 2 jalapenos finely diced
- 1 shallot finely diced
- 2 Tbl. flour
- 4 Tbl. butter
- 2 cups heavy cream
- 1 1/2 cups grated Parmesan cheese
- 1/2 tsp. freshly grated black pepper
- 1/2 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…
- 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.
- 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…
- Prepare the noodles according to package instructions. Rinse under cool water; reserve.
- 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.
- Preheat oven to 350 degrees. Butter a small casserole dish.
- 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 1/4 cup of Alfredo sauce onto each noodle and spread.
- 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.
- Bake for 30 minutes until top is golden brown and bubbly. Allow to rest 10 minutes before serving.
John J Doan
Always a hit. I add three small dollops of ricotta on the noodle before laying down the seafood. Gives it more if a lasagna taste
Oh wow, these look fantastic. I love lasagna and I love shrimp but I have never put them together before. I’m going to have to try this next time I have a hankering for lasagna, looks like a great way to mix up the usual lasagna dinner.
Thank you so much for stopping by Sarah! I hope you gave this a try and loved it like we do!
So delicious! This dish woud be great for a Surf and Turf pairing.
So I just decided, out of the blue to make this dish and was super excited. During the Alfredo sauce process I grew weary until I had a taste……this made me more anxious to finish!!! And when I tell you it couldn’t bake fast enough……lol. This recipe by far is now my “Pescatarian “ FAVORITE dish to make!!!!!! The only thing I will do next time is double the ingredients, I ran out of both mixtures at my 5th roll but I improvised a little and just added crab and uncooked spinach to the last one but nonetheless……. I’m in seafood lasagna heaven!!!! Thank you!
Fantastic Lisa!! I couldn’t agree more. When we have this dish, everyone is gathered around the oven waiting to dive in:). Thanks for stopping by, Libby
Love this recipe instead of scallops I used salmon, crab and Shrimp turned delicious. Only thing I was sad about was when I baked in the oven the sauce didn’t stay together fully :( anyway to prevent this?
OMG! This is the best recipe. The people I made this dish for have not stopped talking about it. They all said it tasted like something you’d get at a very expensive restaurant near the beach. I was afraid to add the jalapenos because my guests all said they hated jalapenos, but I added them anyway. Wow, the peppers added so much flavor without making the sauce spicy. Anyway, I’m having company over tomorrow so I’m making this dish again! Thanks for such an outstanding recipe!
Thank you so much Sheri!! What a wonderful endorsement. Jalapeno is such a great add isn’t it?! Try it in your mac n cheese – winner!!