Ingredients:

  • 4 tablespoons (57g) unsalted butter
  • 4 cloves garlic, minced
  • 1/4 cup (30g) all-purpose flour
  • 3 cups (710ml) whole milk
  • 1/2 cup (120ml) heavy cream
  • 1/2 teaspoon freshly grated nutmeg
  • 1 cup (100g) grated Parmesan cheese, plus extra for topping
  • Salt and freshly ground black pepper to taste
  • 1 pound (454g) large shrimp, peeled, deveined, and chopped
  • 8 ounces (227g) lump crab meat, picked over for shells
  • 1/4 cup (30g) chopped fresh parsley
  • 1/4 cup (30g) chopped fresh chives
  • 1 tablespoon lemon juice
  • 1/2 teaspoon Old Bay seasoning
  • Salt and freshly ground black pepper to taste
  • 12 lasagna noodles
  • 1/2 cup (120ml) reserved pasta water
  • 1 cup shredded mozzarella cheese
  • Fresh parsley for garnish (optional)

Instructions:

  1. Cook the Lasagna Noodles: Cook according to package directions until al dente. Reserve about 1/2 cup pasta water and drain. Lay noodles flat on parchment paper to prevent sticking.
  2. Prepare the Alfredo Sauce: Melt butter in skillet over medium heat. Sauté garlic. Whisk in flour and cook for 1-2 minutes. Gradually whisk in milk and cream. Bring to a simmer, stirring constantly. Reduce heat and simmer until thickened, stirring occasionally. Stir in nutmeg and Parmesan cheese. Season with salt and pepper. Set aside to cool slightly.
  3. Prepare the Seafood Filling: In a bowl, combine chopped shrimp, crab meat, parsley, chives, lemon juice, and Old Bay seasoning. Season with salt and pepper.
  4. Assemble the Roll-Ups: Spread a thin layer of Alfredo sauce in the bottom of the baking dish. Spread a thin layer of alfredo sauce on each lasagna noodle. Spoon the seafood filling evenly onto each noodle, leaving a small border. Roll each noodle up tightly and place seam-side down in the prepared baking dish.
  5. Bake the Lasagna: Pour reserved pasta water over the roll-ups to keep them moist. Spoon remaining Alfredo sauce over the roll-ups. Sprinkle with mozzarella cheese and extra Parmesan cheese. Bake in a preheated oven at 375°F (190°C) for 25-30 minutes, or until golden brown and bubbly.
  6. Rest and Serve: Let the lasagna roll-ups rest for 5-10 minutes before serving. Garnish with fresh parsley, if desired.