I adapted this recipe from Annie's Eats shrimp lasagna rolls. My family loves crab, so I added canned crab. These are great to serve for a crowd, you can prepare it ahead of time and pop it in the oven. The fact that they are individually served makes it a great recipe for entertaining.
Seafood Lasagna Rolls
6 lasagna noodles
1 ½ tbsp. olive oil
¾ lb. shrimp, peeled and deveined
salt and pepper
2 cloves garlic, minced
1 small can lump crab meat
15 oz. ricotta cheese
¼ cup Parmesan cheese
1 egg, lightly beaten
2-3 tbsp. chopped fresh basil
pinch of nutmeg
1 ¾ cups marinara sauce, divided
shredded mozzarella cheese, for topping
Preheat the oven to 350°.
Bring a large pot of water to boil over high heat. Add the lasagna noodles and cook until partially tender, about 8 minutes. Drain and set aside.
Meanwhile, heat the oil in a large skillet over medium heat. Add the shrimp to the skillet; season with salt and pepper. Add the garlic to the pan as well and sauté until shrimp are cooked, about 4 minutes, stirring often. Remove from heat and let cool. Coarsely chop the cooled shrimp and place in a bowl with 1 cup of ricotta cheese, the Parmesan, crab, egg, basil, salt and pepper to taste, and the nutmeg. Stir to combine.
In another bowl, combine 1 ½ cups of marinara sauce with remaining ricotta, to taste. Stir until smooth.
In an 8×8” baking dish, spread the remaining ¼ cup of marinara sauce so it covers the bottom. Lay lasagna noodles out on a work surface. Divide the shrimp mixture evenly between the noodles and spread over the full length of each. Roll up and place seam-side down in the baking dish. Spoon the creamy marinara sauce over the top. Top with shredded mozzarella.
Bake until lasagna rolls are heated through and cheese begins to brown, about 25 minutes.