Shrimp Alfredo Lasagna Roll-Ups : Creamy, Cheesy, and Comfort-Packed

Your New Favorite Comfort Food Just Rolled Into Town

Hey there, friend! Let me paint you a picture. You’re craving that ultimate, soul-warming comfort of a cheesy, bubbling lasagna. But you also have a hankering for something a little… fancier. Something that feels like a date night at a cozy Italian bistro but doesn’t require you to be chained to the stove all day. Sound familiar? I’ve been there more times than I can count, standing in front of the fridge, dreaming of the perfect hybrid dish.

Well, dream no more. I’m so excited to share one of my all-time favorite, most-requested recipes: Shrimp Alfredo Lasagna Roll-Ups. This, my friend, is the culinary equivalent of your favorite cozy sweater meeting a string of fairy lights. It’s elegant enough to impress your mother-in-law but straightforward enough for a triumphant Tuesday night.

We’re taking tender lasagna noodles and swaddling them in a luxurious filling of creamy ricotta, sweet, juicy shrimp, and a kiss of Parmesan. Then, we tuck them into a bed of rich, garlicky Alfredo sauce and blanket them with a glorious layer of melted, stretchy mozzarella. The result? Individually portioned packets of pure joy. They’re fun to make, absolutely gorgeous to serve, and every single bite is a perfect harmony of pasta, filling, and sauce. No sad, sauceless corners here! So, tie on your apron (the messy one is always welcome in my kitchen), and let’s make something incredibly delicious together.

The Day My Grandma’s Lasagna Met the Sea

This recipe has a fun little origin story. It was born from a happy accident and a serious case of fridge-foraging. You see, my grandma’s classic beef lasagna is my ultimate comfort food. It’s a masterpiece of layers, a project that requires patience and a whole lot of love. But one evening, I was planning to make it and discovered I had about half the ground beef I needed. Panic? A little. But then I saw it: a bag of plump, frozen shrimp I was saving for a scampi.

A wild idea sparked. What if I swapped the beef for shrimp? And what if, instead of building a towering layered masterpiece, I made individual rolls? It felt less daunting, more playful. I whipped up a quick Alfredo sauce because, let’s be honest, shrimp and creamy garlic sauce are a match made in heaven. As those roll-ups bubbled away in the oven, filling my kitchen with an insane aroma, I knew I was onto something special. When my husband took the first bite, his eyes widened, and he just said, “Wow. This is a keeper.” It was the perfect fusion of my grandma’s comforting legacy and my own culinary curiosity. Now, it’s a staple in our home, and I’m absolutely thrilled to share that feeling with you.

Gathering Your Flavor Dream Team

Here’s everything you’ll need to create this magic. Don’t stress about having every single thing exactly right—cooking is about creativity, and I’ve included my favorite swaps and chef insights to guide you!

• 8–10 Lasagna Noodles: No-boil noodles work too, but I find traditional, boiled-for-a-minute-less-than-the-package-says noodles are more pliable and less likely to crack when you roll them. A little chef secret: undercook them by 2 minutes so they finish cooking in the sauce and soak up all that flavor.
• 1 lb Shrimp, peeled, deveined, and chopped: I use medium-sized (41/50 count) shrimp for the perfect bite. You can use fresh or thawed frozen—just pat them very dry with a paper towel to avoid a watery filling. For a shortcut, ask the seafood counter for pre-cooked shrimp! Just chop and fold in.
• 2 cups Alfredo Sauce: Homemade is divine, but a good-quality store-bought jar is your weeknight hero. No judgment here! My go-to brand is Rao’s for its rich, authentic flavor.
• 1 cup Ricotta Cheese: This is the creamy base of our filling. For the best texture, use whole-milk ricotta. If you’re feeling indulgent, swap in an equal amount of mascarpone for an unbelievably decadent filling.
• ½ cup Grated Parmesan Cheese: Please, please grate it yourself if you can! The pre-grated stuff in a canister often has anti-caking agents that keep it from melting as beautifully. The flavor is also infinitely better.
• 1 cup Shredded Mozzarella Cheese: This is for that gorgeous, golden-brown, bubbly top. A low-moisture, whole-milk mozzarella will give you the best, non-greasy melt.
• 1 Egg: Our binding agent! It holds the ricotta filling together so it doesn’t ooze out too much during baking.
• 1 tsp Garlic Powder & Salt/Pepper to taste: The flavor foundation. The powder distributes evenly through the filling, giving you garlic in every single bite.
• 1 cup Chopped Spinach or Fresh Basil: I love the color and freshness this adds! Spinach blends in beautifully, while basil gives a bright, aromatic punch. Use what you have or love.
• Optional: 1 tsp Cajun Seasoning or Lemon Zest: This is your chance to play! The Cajun seasoning adds a subtle kick and depth, while the lemon zest will cut through the richness and make the shrimp flavor pop.

Let’s Get Rolling! Your Step-by-Step Guide

Ready to assemble these little bundles of joy? Follow these steps, and you’ll be a roll-up pro in no time. I’ve tucked my favorite kitchen hacks into each one to set you up for success.

1. Preheat and Prep: Fire up your oven to 375°F (190°C). This is the perfect temperature for a gentle, even cook that melts the cheeses and heats the shrimp through without burning the top. Take your baking dish (a 9×13-inch works perfectly) and give it a light coating of cooking spray or a thin swipe of butter. Chef’s Hack: Even with the sauce on the bottom, this prevents any sneaky sticking and makes cleanup a dream.
2. Create the Filling: In a medium-sized bowl, let’s make the heart of our roll-ups. Combine the ricotta, that freshly grated Parmesan, the egg, garlic powder, and a good pinch of salt and pepper. Mix it until it’s just combined—no need to overwork it! Now, fold in your chopped spinach or basil and the star of the show, the chopped shrimp. If you’re using the Cajun seasoning or lemon zest, now’s the time to mix it in. Chef’s Tip: “Folding” means gently stirring with a spatula to keep the filling light and airy and to avoid breaking down the shrimp too much.
3. Set the Stage: Grab about ½ cup of your Alfredo sauce and spread it thinly over the bottom of your prepared baking dish. This creates a luxurious “sauce bath” for the roll-ups to cook in, infusing the noodles with flavor and preventing them from getting dry or sticking to the pan.
4. The Main Event: Roll ‘Em Up! Lay your cooked and cooled lasagna noodles flat on a clean work surface. Using a spoon or a small cookie scoop, divide the shrimp and ricotta filling evenly among the noodles, spreading it into a relatively even layer down the length of each one. Now, here’s the fun part: start at one end and gently, but firmly, roll the noodle up. Place it seam-side down in the sauced baking dish. They should fit snugly, like happy little edible caterpillars in a row. Chef’s Hack: If a noodle tears a little, don’t panic! Just place that spot on the bottom when you set it in the dish—it will seal itself as it bakes.
5. Sauce and Cheese Time: Once all your roll-ups are snug in their dish, pour the remaining Alfredo sauce over the top. Use the back of a spoon to spread it around and make sure every roll gets some love. Now, for the pièce de résistance: shower them with that entire cup of shredded mozzarella. This is what creates that iconic, gorgeous, golden-brown crust.
6. Bake to Perfection: Cover the dish tightly with aluminum foil. This is crucial! It creates a steamy environment that heats everything through perfectly without over-browning the cheese too soon. Bake for 25 minutes. Then, remove the foil, turn on the oven light, and watch the magic happen. Bake for another 8-12 minutes, or until the sauce is bubbly around the edges and the cheese is beautifully spotted with golden brown. Let it rest for 5-10 minutes before serving. Chef’s Tip: This resting time is non-negotiable! It allows the filling to set, so you get perfect slices instead of a cheesy lava flow.

Plating Your Masterpiece

Okay, they’re out of the oven, your kitchen smells incredible, and you’re ready to serve! How you plate these can take them from “delicious dinner” to “restaurant-worthy experience.” I love using a wide, shallow bowl for these. Carefully place one or two roll-ups in the center. Use a spoon to drizzle a little of the extra sauce from the baking dish around them. The contrast looks stunning. For a pop of color and freshness, garnish with a sprinkle of chopped fresh parsley, a few basil leaves, or a tiny extra dusting of Parmesan. If you added that lemon zest to the filling, a tiny pinch on top right before serving wakes up all the flavors beautifully. What to serve on the side? A simple, crisp arugula salad with a lemony vinaigrette is my go-to. It cuts through the richness of the Alfredo perfectly. A side of garlic bread is also never, ever a wrong answer.

Make It Your Own: Delicious Twists & Swaps

One of the best things about this recipe is its versatility. Feel like playing? Here are some of my favorite ways to mix it up:

• The “Florentine” Twist: Sauté 8 oz of sliced cremini mushrooms with a little garlic until golden brown and all their liquid has evaporated. Let them cool, then mix them into the filling along with the shrimp for an earthy, savory depth.
• Lighter & Brighter: Swap the Alfredo sauce for a lighter garlic-and-herb Béchamel sauce made with low-fat milk. You can also use part-skim ricotta and reduce the mozzarella by half for a still-indulgent but slightly lighter version.
• Chicken Cordon-Bleu Style: Not a shrimp fan? No problem! Replace the shrimp with 1.5 cups of shredded cooked chicken and ½ cup of finely diced ham. Add a teaspoon of Dijon mustard to the ricotta filling for that classic cordon-bleu flavor.
• Spicy Cajun Kick: Take the Cajun suggestion and run with it! Toss the raw, chopped shrimp in 1.5 teaspoons of Cajun seasoning before mixing it into the filling. The result is a zesty, vibrant roll-up with a little heat.
• Pesto Perfection: Swirl 2 tablespoons of basil pesto into the ricotta filling before adding the shrimp. It creates a beautiful marbled effect and adds a fantastic herby flavor.

From My Kitchen to Yours: A Few Parting Thoughts

This recipe has truly evolved over the years in my kitchen. I remember the first time I made it, I was so nervous about the rolls staying together that I overstuffed them, leading to a few… explosive outcomes. Lesson learned: a modest 2-3 tablespoon scoop of filling per noodle is the sweet spot! It’s also become my go-to “impress with less stress” meal for dinner parties. I often assemble the entire dish the morning before, cover it, and keep it in the fridge. Then, I just pop it in the oven when my guests arrive. The extra time lets the noodles soak up the sauce, making them even more tender. It’s a little kitchen secret that makes you look like a total rockstar.

Your Questions, Answered!

I’ve gotten a lot of questions about this recipe over the years, so I’ve compiled the most common ones here to help you out.

• Q: Can I make these roll-ups ahead of time?

  A: Absolutely! Assemble the entire dish, cover it tightly with plastic wrap and then foil, and refrigerate for up to 24 hours. When you’re ready to bake, you may need to add 5-10 minutes to the covered baking time since you’re starting from a cold dish.

• Q: My filling turned out a bit watery. What happened?

  A: The usual suspects are wet shrimp or frozen spinach that wasn’t thoroughly squeezed dry. Always pat your shrimp with a paper towel after thawing. If using frozen spinach, thaw it and then wring it out in a clean kitchen towel until it’s bone-dry.

• Q: Can I freeze these?

  A: You can! Assemble the roll-ups in a freezer-safe dish, but don’t bake them. Wrap the whole dish tightly in both plastic wrap and foil. Freeze for up to 3 months. To cook, thaw overnight in the fridge and then bake as directed, adding a few extra minutes if needed.

• Q: My noodles keep cracking when I try to roll them. Help!

  A: This usually means they were either overcooked and too mushy to handle, or they dried out and cooled too much. Make sure to undercook them slightly, and after draining, lay them in a single layer on a sheet of parchment paper. A light spritz of cooking oil or a drizzle of sauce can keep them pliable.

A Quick Peek at the Nutrition

While I’m all about joy and flavor first, I know many of you like to keep an eye on things! Here’s a general breakdown per serving (assuming 5 servings). Remember, these are estimates and can vary based on the specific ingredients and brands you use.

• Calories: ~550
• Protein: 35g (Hello, shrimp! A fantastic protein powerhouse.)
• Carbohydrates: 35g (Primarily from the pasta, giving you that energy boost.)
• Fat: 30g (This comes from the cheeses and Alfredo sauce, which provide the rich, satisfying creaminess we love.)

For a lighter version, refer to my variation tips above! Using lower-fat dairy and a lighter sauce can significantly adjust these numbers.

Final Thoughts from a Happy Chef

And there you have it! My beloved Shrimp Alfredo Lasagna Roll-Ups in all their cheesy, creamy, shrimp-stuffed glory. This recipe is a true testament to the fact that the best meals often come from a little bit of creativity and a whole lot of heart. It’s a dish that feels special, tastes incredible, and brings people together around the table.

I truly hope this recipe becomes a new favorite in your home, creating its own delicious memories. If you make it (and I really hope you do!), I’d be absolutely thrilled if you tagged me on social @TastyChowEmily or left a comment below. Seeing your kitchen creations is my favorite thing in the world. Now, go forth and roll with confidence! Happy cooking!