Shrimp Alfredo Lasagna Roll Ups
I am not a huge fan of lasagna, I think we ate it so often in college that I now have a mental block against it. Unfortunately, my husband loves it. To compromise, I’ve created a lasagna recipe using two of my favorite things, alfredo sauce and shrimp. I hope you enjoy these shrimp alfredo lasagna roll ups as much as my family does!
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Step 1: Cook the Noodles
Start by bringing a large pot of water to a boil and cook the lasagna noodles. Sometimes I add an extra two noodles in case there is some tearing or ripping. This ensures I can always get eight intact noodles for the dish.
Step 2: Cook the Shrimp
While the noodles are cooking, saute the shrimp in melted butter and sprinkle with spices. Make sure not to overcook the shrimp!
Cooking Tip: I always have a bag of raw shrimp in my freezer. Then I thaw the shrimp under running cold water. Don’t forget to peel the shrimp before sauteing!
Step 3: Chop the Shrimp
Roughly chop up the cooked shrimp so it is easier to roll up the lasagna noodles. Whole shrimps would make the rolling up process an issue.
Step 4: Lay Out the Noodles
Once the noodles are cooked, drain the noodles and rinse with cool water. Lay the noodles on a sheet of wax paper.
Step 5: Make the Ricotta Mixture and Top the Noodles
Now make the ricotta mixture. I put the egg in the mixing bowl first, whisk it, then add the ricotta and shredded mozzarella cheese. Spread the mixture onto the lasagna noodles.
Sprinkle the chopped-up pieces of shrimp on top of the ricotta mixture.
Step 6: Make the Alfredo Sauce
This is when I preheat the oven to 350 degrees.
Time to make the alfredo sauce. Mince the garlic and saute in a saucepan with the melted butter. Pour in the half and half and let the sauce thicken for several minutes. When it has reached the right consistency, remove the pan from the heat and add all the parmesan cheese.
Step 7: Roll Up Noodles
Spray a 9X13 pan with nonstick spray. Pour some of the alfredo sauce in the pan, enough to cover the bottom.
Next, roll each lasagna noodle up and place seam-side down in the pan.
Pour the remaining alfredo sauce on top of the lasagna roll ups. Garnish with parsley and extra parmesan cheese if you wish.
Bake for approximately 30 minutes and enjoy!
Looking for another yummy pasta dish? Check out this recipe for delicious Stuffed Manicotti.
Lasagna noodles rolled up with sauteed shrimp and a ricotta cheese mixture topped with alfredo sauce.
- 8 lasagna noodles
- 2 tbsp butter
- 1 lb shrimp raw, shell removed
- 1/2 tsp garlic powder
- 1/2 tsp Italian seasoning
- 8 oz mozzarella shredded
- 16 oz ricotta
- 1 egg
- 1/2 c butter
- 3 garlic cloves
- 2 c half & half
- salt & pepper to taste
- 1 1/2 cups parmesan shredded
- 1 tsp parsley
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Bring a large pot of water to a boil and add in lasagna noodles.
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Cook the noodles for approx. 11 to 12 minutes stirring from time to time so the noodles don’t stick together.
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While the noodles are cooking melt the butter in a frying pan over medium and add the raw shrimp.
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Sprinkle the shrimp with the Italian seasoning and the garlic powder.
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Cook the shrimp on each side until pink, about 3 to 4 minutes each side.
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Once cooked, remove the shrimp to a cutting board and chop into chunks – the pieces do not need to be uniform.
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When the noodles are done, drain the water from them and rinse with cold water.
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Lay out the noodles on wax paper.
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Assemble the ricotta mixture by putting the egg into a mixing bowl and whisk it.
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Add the ricotta and mozzarella to the egg.
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Spread the ricotta mixture onto each lasagna noodle.
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Top each noodle with chunks of shrimp.
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Preheat the oven to 350.
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To make the alfredo sauce melt the butter in a saucepan.
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Add the garlic to the butter and saute for 1 to 2 minutes over medium heat until fragrant.
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Pour in the half and half.
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Heat the sauce stirring occasionally until it has thickened, about 6 to 8 minutes.
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Remove the sauce from the heat and stir in the parmesan cheese.
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Spray a 9X13 pan with non-stick spray and pour some of the alfredo sauce in to cover the bottom of the pan.
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Roll up each lasagna noodle and place in pan with seam side down.
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Pour the remaining alfredo sauce over the rolled up lasagna noodles.
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Top with more parmesan cheese if you so choose and sprinkle with parsley.
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Bake for 30 minutes and enjoy!
6 COMMENTS
Leave A Comment
Maegan Hill | 9th Feb 19
This looks delicious! I’ll be trying it out for sure 🙂
Mehgan | 9th Feb 19
Thanks, hope you like them!
Mel | 29th Feb 20
Question: If I need to make 16 rolls how much longer should I bake them?
Mehgan | 2nd Mar 20
The cooking time should be the same even if you are doubling the recipe but you will probably need a larger pan (or two pans). If you are putting two pans in the oven on different racks you may want to switch them half-way through the cooking time.
Millissa | 7th Mar 20
They came out perfect! Delicious!!!
Mehgan | 7th Mar 20
I am so glad you liked them!