Description

Shrimp Alfredo Lasagna Rolls combine tender lasagna noodles filled with a creamy ricotta, mozzarella, and Parmesan cheese mixture blended with sautéed shrimp and bright lemon zest. Baked in a rich Alfredo sauce until bubbly and golden, this elegant yet easy-to-make dish is perfect for a comforting dinner that feels gourmet.

Ingredients

Scale

Lasagna and Filling

6 lasagna noodles
10 oz medium shrimp, peeled, deveined, and chopped
1 cup ricotta cheese
1/2 cup shredded mozzarella cheese (half of 1 cup)
1/4 cup grated Parmesan cheese
1/2 teaspoon lemon zest
1 tablespoon fresh parsley, chopped, plus more for garnish
1/4 teaspoon ground black pepper
Salt, to taste

Sauce and Cooking

1 1/2 cups Alfredo sauce
1/2 cup shredded mozzarella cheese (remaining half)
2 tablespoons unsalted butter
2 cloves garlic, minced

Instructions

Prepare Oven and Baking Dish: Preheat your oven to 375°F (190°C) and lightly grease a medium-sized baking dish to prevent sticking.
Cook Pasta: Boil the lasagna noodles in salted water until they are just al dente, ensuring they hold their shape when rolled. Drain and lay the noodles flat on parchment paper to prevent sticking as they cool.
Sauté Aromatics and Shrimp: In a skillet over medium heat, melt the butter. Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it. Add the chopped shrimp, season slightly with salt and pepper, and cook for 2 to 3 minutes until the shrimp is just opaque. Remove from heat and let cool slightly.
Prepare Filling: In a large mixing bowl, combine the ricotta cheese, half of the shredded mozzarella, grated Parmesan, lemon zest, chopped parsley, and a pinch of black pepper. Gently fold in the cooled shrimp and garlic mixture until everything is evenly incorporated.
Assemble Noodle Rolls: Spread about 2 to 3 tablespoons of the prepared cheese and shrimp filling evenly over each lasagna noodle. Carefully roll up each noodle tightly and arrange them seam-side down in the prepared baking dish.
Top and Bake: Pour the Alfredo sauce evenly over the rolled noodles, then sprinkle the remaining shredded mozzarella cheese on top. Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. After that, remove the foil and continue baking for another 10 to 15 minutes, or until the filling is bubbling and the top is golden and slightly browned.
Rest and Serve: Once baked, allow the lasagna rolls to rest for 5 minutes to set. Garnish with additional chopped parsley for freshness and serve hot.

Notes

Use fresh parsley for the best flavor, but dried parsley can be substituted in a pinch.
Ensure the shrimp is not overcooked during sautéing to keep it tender.
You can prepare this dish a day ahead; assemble and refrigerate covered, then bake before serving.
For a lighter option, try using a low-fat Alfredo sauce or substitute half the ricotta with cottage cheese.
Make sure to lay out the noodles flat right after boiling to prevent them from sticking together before rolling.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Main Course
Method: Baking
Cuisine: Italian-American

Keywords: Shrimp Alfredo Lasagna Rolls, creamy shrimp pasta, baked lasagna rolls, seafood lasagna, Alfredo sauce recipe, Italian comfort food