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Creamy Shrimp Alfredo Lasagna Roll-Ups

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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Main Course
Cuisine American, Italian
Servings 5 (2 roll-ups per serving)

Equipment

  • Large pot For boiling lasagna noodles. Any 6-8 quart pot will work.
  • Large skillet For cooking the shrimp. Non-stick or stainless steel is fine.
  • Medium saucepan For making the alfredo sauce. A heavy-bottomed pan helps avoid scorching.
  • Mixing bowls At least two for mixing filling and prepping ingredients.
  • Baking Dish A 9x13-inch dish is ideal for baking the roll-ups.
  • Whisk Essential for a lump-free alfredo sauce.
  • Tongs or spatula To help roll and handle noodles.
  • Aluminum foil For covering the roll-ups while baking.

Ingredients
  

For the Alfredo Sauce (Homemade Shrimp Alfredo style)

  • 4 tablespoons unsalted butter
  • 4 cloves garlic minced
  • 2 tablespoons all-purpose flour
  • 2 cups heavy cream or half-and-half for a lighter version
  • 1 cup grated Parmesan cheese
  • Salt and freshly cracked black pepper to taste
  • Pinch of ground nutmeg optional but adds depth

For the Shrimp Filling

  • 1 pound raw shrimp peeled and deveined (medium size works best)
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella
  • 1/2 cup grated Parmesan
  • 1 egg lightly beaten
  • 1 tablespoon fresh parsley chopped

For Assembly

  • 10 lasagna noodles cooked until just tender
  • 1 cup shredded mozzarella for topping
  • 1/4 cup grated Parmesan for topping
  • Chopped parsley for garnish

Instructions
 

Prepare the Shrimp

  1. Season the shrimp with olive oil, garlic powder, paprika, salt, and pepper. In a large skillet over medium heat, sauté the shrimp until pink and opaque—about 2–3 minutes per side. Don’t overcook them; they'll finish cooking in the oven. Once done, let them cool slightly, then chop them into bite-sized pieces.

Make the Homemade Alfredo Sauce

  1. In a saucepan, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Whisk in the flour to form a roux and cook for another minute. Slowly pour in the cream, whisking constantly to avoid lumps. Simmer until the sauce thickens, about 5 minutes. Add in the Parmesan cheese, salt, pepper, and nutmeg. Stir until smooth and creamy. Remove from heat and set aside.

Note: You can absolutely use a shrimp alfredo pasta with jar sauce here if you're pressed for time, but making it from scratch gives it a fresh, restaurant-quality flavor similar to the seafood alfredo recipe at your favorite Italian eatery.

    Cook and Prep the Lasagna Noodles

    1. Boil lasagna noodles in salted water according to package instructions, usually around 9–10 minutes. Drain and lay them flat on parchment paper or a lightly greased baking sheet to keep them from sticking.

    Mix the Filling

    1. In a medium bowl, combine ricotta cheese, mozzarella, Parmesan, egg, parsley, and chopped shrimp. Mix until fully incorporated.

    Assemble the Roll-Ups

    1. Spread a thin layer of alfredo sauce on the bottom of your baking dish. Lay out each noodle and spread a generous scoop of shrimp mixture down the length of each one. Gently roll them up and place them seam-side down in the dish.

    Add Sauce and Cheese

    1. Pour the remaining alfredo sauce evenly over the roll-ups. Sprinkle the top with more shredded mozzarella and Parmesan for that bubbly, golden top.

    Bake

    1. Cover the baking dish with foil and bake at 375°F (190°C) for 20 minutes. Then, uncover and bake for an additional 10 minutes until the top is golden and the sauce is bubbling.

    Serve and Garnish

    1. Let it rest for 5 minutes before serving. Garnish with chopped parsley for a fresh pop of color.