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Shrimp Alfredo Lasagna Roll-Ups: A Creamy Delight!

shrimp alfredo lasagna roll-ups
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Creamy, cheesy, baked to golden perfection and irresistibly luscious shrimp alfredo lasagna roll-ups.

Ingredients

Scale
  • 12 lasagna noodles
  • 1 tablespoon olive oil
  • 1 lb shrimp, peeled and deveined
  • Salt and black pepper to taste
  • 3 garlic cloves, minced
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 cup freshly grated parmesan cheese
  • 1 1/2 cups shredded mozzarella
  • 1 cup ricotta cheese
  • 2 tablespoons chopped parsley
  • 1/2 teaspoon Italian seasoning

Instructions

  1. Cook lasagna noodles in salted water until al dente. Drain and lay flat on parchment paper.
  2. Heat olive oil in skillet over medium heat. Season shrimp with salt and pepper, then sauté 2–3 minutes per side until pink. Add garlic and cook 30 seconds. Remove from heat and chop shrimp slightly.
  3. In a saucepan, melt butter. Whisk in flour and cook 1 minute. Slowly add milk and cream, whisking constantly until thick and smooth. Stir in parmesan and half the mozzarella. Season lightly with salt and pepper.
  4. In a bowl, mix ricotta, parsley, Italian seasoning, and chopped shrimp.
  5. Spread a thin layer of Alfredo sauce over each noodle. Add shrimp ricotta mixture evenly, then roll up tightly.
  6. Place roll-ups seam side down in a greased baking dish. Pour remaining Alfredo sauce over the top. Sprinkle with remaining mozzarella.
  7. Bake at 375°F (190°C) for 20–25 minutes until bubbly and golden on top. Broil 2–3 minutes for extra browning if desired.

Notes

  • Don’t overcook shrimp before baking.
  • Use freshly grated cheese for smoother sauce.
  • Let rest 5–10 minutes before slicing.

Nutrition

Find it online: https://www.homeydishes.com/shrimp-alfredo-lasagna-roll-ups-recipe/