I enjoy this recipe because it balances rich, creamy textures with delicate seafood flavors. I like how the lobster and crab stay the star of the dish while the cheese and sauce support them without overpowering. This is the kind of meal I make when I want to slow down and enjoy the cooking process as much as the final result.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the rolls: 8 lasagna noodles, cooked al dente 1 cup cooked lobster meat, chopped 1 cup lump crab meat or imitation crab 1 cup ricotta cheese 1/2 cup shredded mozzarella 1/4 cup grated Parmesan 1 egg 1 tablespoon lemon juice Salt, to taste Black pepper, to taste 2 tablespoons fresh parsley, chopped
For the creamy sauce: 2 tablespoons butter 2 garlic cloves, minced 2 tablespoons flour 1 1/2 cups heavy cream or half-and-half 1/2 cup grated Parmesan cheese Salt, to taste Black pepper, to taste
Directions
I start by preparing the seafood filling. In a large bowl, I combine the lobster, crab, ricotta, mozzarella, Parmesan, egg, lemon juice, parsley, salt, and black pepper. I mix everything until smooth and evenly incorporated.
I lay the cooked lasagna noodles flat on a clean surface and spread an even layer of filling over each one. I roll them up gently and place them seam-side down in a lightly greased baking dish.
To make the sauce, I melt the butter in a saucepan over medium heat. I add the garlic and sauté until fragrant, then whisk in the flour and cook briefly. I slowly add the cream while stirring continuously until the sauce thickens. I finish it with Parmesan, salt, and black pepper.
I pour the sauce evenly over the lasagna rolls, making sure they are well coated. I bake the dish at 375°F for 20 to 25 minutes, until bubbling and lightly golden. I let it rest briefly before serving and garnish with extra parsley.
Servings and Timing
I usually make this recipe to serve 4 people. It takes me about 25 minutes to prepare and another 25 minutes to cook, bringing the total time to around 50 minutes.
Variations
I sometimes substitute shrimp or scallops for part of the lobster when I want a slightly different seafood mix. I also like adding a pinch of red pepper flakes to the sauce for gentle heat. When I want a lighter version, I use half-and-half instead of heavy cream.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 2 days. When reheating, I warm the rolls gently in the oven, covered, to keep the sauce creamy and prevent the pasta from drying out.
FAQs
Can I assemble this dish ahead of time?
I often assemble the rolls and sauce a few hours ahead and refrigerate them, then bake just before serving.
Can I use only crab or only lobster?
I have made it both ways, and it turns out delicious with either seafood on its own.
What type of baking dish works best?
I prefer a shallow baking dish so the rolls heat evenly and the sauce thickens nicely.
Can I freeze these lasagna rolls?
I have frozen them before baking, and they hold up well when wrapped tightly and baked from thawed.
What sides go well with this dish?
I like serving it with a simple green salad or roasted vegetables to balance the richness.
Conclusion
I love this Lobster and Crab Stuffed Lasagna Rolls recipe because it feels luxurious yet comforting. Every bite is creamy, savory, and full of seafood flavor, making it a dish I enjoy preparing and serving whenever I want something truly memorable.
These elegant lasagna rolls are filled with tender seafood and rich cheeses, then baked with a creamy Parmesan sauce — perfect for a luxurious dinner.
Author:Emma
Prep Time:25 minutes
Cook Time:25 minutes
Total Time:50 minutes
Yield:4 servings
Category:Main Course
Method:Baking
Cuisine:American, Seafood-Inspired
Ingredients
For the Rolls:
8 lasagna noodles, cooked al dente
1 cup cooked lobster meat, chopped
1 cup lump crab meat (or imitation crab)
1 cup ricotta cheese
½ cup shredded mozzarella
¼ cup grated Parmesan
1 egg
1 Tbsp lemon juice
Salt, to taste
Black pepper, to taste
2 Tbsp fresh parsley, chopped (plus extra for garnish)
For the Creamy Parmesan Sauce:
2 Tbsp butter
2 garlic cloves, minced
2 Tbsp flour
1½ cups heavy cream or half-and-half
½ cup grated Parmesan cheese
Salt, to taste
Black pepper, to taste
Instructions
Make the Seafood Filling:
In a large bowl, combine the lobster, crab, ricotta, mozzarella, Parmesan, egg, lemon juice, parsley, salt, and pepper. Mix until smooth and evenly combined.
Assemble the Lasagna Rolls:
Lay lasagna noodles flat on a clean surface. Spread a layer of filling on each noodle, then roll tightly. Place seam-side down in a greased baking dish.
Prepare the Parmesan Cream Sauce:
In a saucepan over medium heat, melt butter. Add garlic and sauté until fragrant. Whisk in flour and cook for 1 minute. Slowly add cream while whisking continuously. Stir until thickened, then add Parmesan, salt, and pepper.
Bake the Rolls:
Pour the sauce over the lasagna rolls, covering evenly. Bake at 375°F (190°C) for 20–25 minutes until bubbling and lightly golden.
Garnish & Serve:
Let rest for a few minutes after baking. Garnish with fresh parsley and spoon extra sauce over the top before serving.
Notes
Use real lump crab and fresh lobster for best flavor, or quality substitutes if needed.
The cream sauce can be made richer with a splash of white wine before adding the cream.
Serve with garlic bread and a light salad for a complete meal.
