Seafood Alfredo Lasagna Roll has always been my go-to for special occasions, ever since I discovered how incredibly satisfying a creamy seafood lasagna pasta can be. The first time I attempted this dish, I was a bit intimidated, but the aroma of garlic and simmering seafood filled my kitchen, promising something truly delicious. Now, I love sharing this easy seafood alfredo lasagna with friends and family, and the combination of tender pasta, rich Alfredo sauce, and succulent shrimp and scallops always gets rave reviews. Let’s get cooking!
Why You’ll Love This Seafood Alfredo Lasagna Roll
This dish is a winner for so many reasons! Get ready to impress yourself and your loved ones with these fantastic qualities:
- The taste is absolutely divine, a perfect harmony of rich, creamy Alfredo sauce and delicate seafood flavors.
- It’s surprisingly manageable for a weeknight meal, with a prep time that makes it accessible even on busy evenings.
- Packed with protein from the shrimp and scallops, making it a satisfying and hearty main course.
- It offers a wonderful balance of indulgence and wholesome ingredients, making it a crowd-pleaser for the whole family.
- You’ll adore the luxurious texture of this creamy seafood lasagna pasta.
- The delightful aroma and presentation make these baked seafood lasagna rolls a showstopper for any occasion.
- It’s a fantastic way to enjoy a restaurant-quality meal right in your own home without breaking the bank.
Ingredients for Seafood Alfredo Lasagna Roll
Gathering these seafood lasagna roll ingredients is the first delicious step in creating this amazing dish. You’ll need:
- 12 lasagna noodles – the perfect vehicle for all that flavor
- 1 pound large shrimp, peeled and deveined – fresh is best for that sweet seafood taste
- 1/2 pound bay scallops – their tender texture melts in your mouth
- 1 tablespoon olive oil – for sautéing our aromatics and seafood
- 4 cloves garlic, minced – the foundation of so much flavor
- 1 tablespoon lemon juice – a little brightness to cut through the richness
- 1/2 teaspoon salt – to enhance all the other flavors
- 1/4 teaspoon black pepper – a gentle warmth
- 1 (15 ounce) can diced tomatoes, drained – adds a touch of sweetness and color
- 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry – crucial to avoid a watery filling
- 1 (8 ounce) package cream cheese, softened – this makes our filling incredibly creamy
- 1/2 cup grated Parmesan cheese – for that classic salty, nutty depth
- 1/4 cup chopped fresh parsley – a burst of fresh green flavor
- 2 cups (8 ounces) shredded mozzarella cheese – for that irresistible cheesy topping
- 2 cups prepared Alfredo sauce – the luscious, creamy base of our dish
How to Make Seafood Alfredo Lasagna Roll
Ready to learn how to make seafood lasagna rolls? It’s easier than you think, and the result is pure comfort food bliss!
- Step 1: First, cook your lasagna noodles according to the package directions until they are al dente. Drain them carefully and rinse immediately with cold water to stop the cooking process. This prevents them from sticking together.
- Step 2: While the noodles cook, let’s get the seafood ready. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the 4 cloves minced garlic and cook until it’s wonderfully fragrant, about 1 minute. Toss in the 1 pound large shrimp and 1/2 pound bay scallops. Cook them just until the shrimp turns pink and the scallops are opaque, which should only take about 3-5 minutes. Stir in the 1 tablespoon lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Then, remove the skillet from the heat.
- Step 3: In a medium bowl, combine the drained diced tomatoes, the squeezed-dry chopped spinach, the softened cream cheese, grated Parmesan cheese, and chopped fresh parsley. Mix everything together until it’s well combined. Gently stir in the cooked seafood mixture.
- Step 4: Now, let’s assemble! Spread about half of the prepared Alfredo sauce evenly across the bottom of your 9×13 inch baking dish.
- Step 5: Take each cooked lasagna noodle and spread about 1/4 cup of the seafood mixture evenly over it. Carefully roll up each noodle, starting from one end, and place it seam-side down in the baking dish on top of that Alfredo sauce. Following these seafood lasagna roll instructions ensures everything stays together.
- Step 6: Pour the remaining Alfredo sauce over the rolled lasagna noodles, making sure they’re all nicely coated. Sprinkle the top generously with the 2 cups shredded mozzarella cheese.
- Step 7: Cover the dish tightly with foil. Bake in a preheated oven at 375 degrees F (190 degrees C) for 20 minutes. After that, remove the foil and bake for another 10-15 minutes, or until the mozzarella cheese is beautifully melted and bubbly.
- Step 8: Let the dish stand for about 5 minutes before serving. This allows the flavors to meld and makes it easier to serve. Enjoy your delicious seafood alfredo lasagna!
Pro Tips for the Best Seafood Alfredo Lasagna Roll
Want to elevate your seafood alfredo lasagna roll game? Here are a few insider tricks I’ve picked up:
- Always use fresh, good-quality seafood for the best flavor.
- Don’t overcook the shrimp and scallops; they’ll continue to cook in the oven.
- Ensure you squeeze out as much liquid as possible from the thawed spinach.
- For an extra layer of flavor, add a pinch of nutmeg to the Alfredo sauce.
What’s the secret to perfect Seafood Alfredo Lasagna Roll?
The real secret to a perfect seafood alfredo lasagna roll is creating a balanced filing. Ensuring your spinach is well-drained and not overcooking the seafood are key. It’s what makes this the best seafood lasagna roll recipe.
Can I make Seafood Alfredo Lasagna Roll ahead of time?
Yes, you absolutely can! Assemble the rolls completely, cover them tightly with plastic wrap and then foil, and refrigerate for up to 24 hours before baking. You might need to add a few extra minutes to the baking time if they’re chilled.
How do I avoid common mistakes with Seafood Alfredo Lasagna Roll?
The biggest pitfall is a watery filling, so make sure to squeeze that spinach dry! Also, avoid overcooking the seafood initially; it will finish cooking in the oven. Lastly, don’t overstuff the noodles; you want them to roll up neatly.
Best Ways to Serve Seafood Alfredo Lasagna Roll
Serving up these delightful seafood alfredo lasagna rolls is an event in itself! They are rich and satisfying on their own, but pairing them with the right sides really makes the meal sing. I love to serve them with a simple crisp green salad, perhaps a mix of spring greens with a light vinaigrette, to cut through the richness of the Alfredo sauce and seafood. Another fantastic option is some crusty garlic bread; it’s perfect for soaking up any extra sauce. If you’re looking for something a bit more substantial, consider a side of steamed asparagus or roasted broccoli for a lovely contrast in texture and flavor. These also pair wonderfully if you’re thinking of other seafood pasta bake rolls.
Nutrition Facts for Seafood Alfredo Lasagna Roll
Per serving (this recipe yields about 6 servings):
- Calories: 450
- Fat: 25g
- Saturated Fat: 15g
- Protein: 25g
- Carbohydrates: 35g
- Fiber: 3g
- Sugar: 5g
- Sodium: 800mg
Nutritional values are estimates and may vary based on specific ingredients used in your seafood lasagna roll dish.
How to Store and Reheat Seafood Alfredo Lasagna Roll
Once your delicious homemade seafood lasagna rolls have cooled slightly after baking, it’s time to think about storing any leftovers. Make sure they’ve cooled down to room temperature before transferring them to airtight containers. These will keep beautifully in the refrigerator for about 3 to 4 days, making them a great option for planned leftovers. If you want to keep them even longer, freezing is an excellent choice. Wrap individual rolls tightly in plastic wrap, then in aluminum foil, and store them in the freezer for up to 3 months. When you’re ready to reheat, you can gently warm them in the oven at 350°F (175°C) until heated through, or microwave them carefully. For reheating from frozen, it’s best to thaw them overnight in the fridge first, then warm them up as you would the refrigerated leftovers.
Frequently Asked Questions About Seafood Alfredo Lasagna Roll
What is seafood alfredo lasagna?
Seafood alfredo lasagna is a dish that takes the classic Italian lasagna and infuses it with the flavors of the sea and a rich, creamy Alfredo sauce. Instead of a traditional meat sauce, it features a medley of seafood like shrimp and scallops, layered with pasta and a decadent Alfredo sauce, creating a truly luxurious experience.
What makes this seafood lasagna with alfredo sauce special?
What makes this particular seafood lasagna with alfredo sauce so special is the combination of tender, rolled lasagna noodles filled with a creamy mixture of seafood, spinach, and cream cheese, all nestled in a luscious Alfredo sauce and topped with melted mozzarella. It’s a delightful twist on a classic comfort food, offering a taste of the ocean in every bite.
Can I use different types of seafood in this recipe?
Absolutely! While this recipe calls for shrimp and scallops, feel free to get creative. Crab meat, mussels, or even flaky white fish like cod or tilapia would be wonderful additions or substitutions. Just ensure they are cooked appropriately before adding them to the filling for the best results. For more seafood pasta ideas, check out our Cajun Lasagna.
How do I reheat leftovers of this seafood lasagna roll dish?
Reheating is simple! The best way is to gently warm individual servings in the oven at around 350°F (175°C) until heated through. You can also microwave them, but be careful not to overheat, as the seafood can become tough. Covering them while reheating helps maintain moisture.
Variations of Seafood Alfredo Lasagna Roll You Can Try
Once you’ve mastered the classic recipe, there are so many fun ways to switch up your Seafood Alfredo Lasagna Roll! Don’t be afraid to get creative with these ideas:
- Spicy Kick: Add a pinch of red pepper flakes to the seafood mixture for a pleasant heat that complements the creamy sauce.
- Crab & Shrimp Delight: Swap some of the shrimp for lump crab meat for a richer, more luxurious flavor. These shrimp and scallop lasagna rolls are amazing, but crab adds another dimension!
- Vegetarian Option: If you want a meat-free version, omit the seafood and load up on extra vegetables like sautéed mushrooms, roasted red peppers, or artichoke hearts.
- Creamy Pesto Twist: Stir a few tablespoons of pesto into the Alfredo sauce for a fresh, herbaceous twist. This pairs wonderfully with the seafood.
- Different Seafood Combos: Feel free to experiment with other seafood like mussels or lobster. The core recipe for scallop and shrimp lasagna rolls is versatile!
For another delicious pasta dish, try our Crock Pot Creamy Cajun Chicken Pasta.
If you’re looking for a different kind of comfort food, our Million Dollar Lasagna is a must-try.
And for a taste of something truly unique, explore our Churro Saltine Toffee.
Print
Seafood Alfredo Lasagna Roll: 12 Flavorful Steps
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Seafood Alfredo Lasagna Roll recipe combines tender pasta, a creamy Alfredo sauce, and a medley of fresh seafood for a delightful dinner.
Ingredients
- 12 lasagna noodles
- 1 pound large shrimp, peeled and deveined
- 1/2 pound bay scallops
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (15 ounce) can diced tomatoes, drained
- 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 2 cups (8 ounces) shredded mozzarella cheese
- 2 cups prepared Alfredo sauce
Instructions
- Cook lasagna noodles according to package directions. Drain and rinse with cold water.
- In a large skillet, heat olive oil over medium heat. Add garlic and cook until fragrant, about 1 minute. Add shrimp and scallops. Cook until shrimp turns pink and scallops are opaque, about 3-5 minutes. Stir in lemon juice, salt, and pepper. Remove from heat.
- In a medium bowl, combine diced tomatoes, spinach, cream cheese, Parmesan cheese, and parsley. Mix well. Stir in the cooked seafood mixture.
- Spread half of the Alfredo sauce in the bottom of a 9×13 inch baking dish.
- Spread about 1/4 cup of the seafood mixture evenly over each cooked lasagna noodle. Roll up each noodle and place seam-side down in the baking dish over the Alfredo sauce.
- Pour the remaining Alfredo sauce over the rolled lasagna noodles. Sprinkle with mozzarella cheese.
- Cover with foil and bake at 375 degrees F (190 degrees C) for 20 minutes. Remove foil and bake for another 10-15 minutes, or until cheese is melted and bubbly.
- Let stand for 5 minutes before serving. This seafood alfredo lasagna is best served hot.
Notes
- For a spicier kick, add a pinch of red pepper flakes to the seafood mixture.
- You can substitute other seafood like crab meat or mussels.
- Ensure your spinach is well-drained to prevent a watery sauce.
- This recipe makes delicious seafood lasagna rolls.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 roll
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 120mg
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