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Seafood Lasagna Roll-Ups

Libby with Lemony Thyme
5 from 2 votes
Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Servings 6


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.

To assemble...

  • 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.