These Creamy Seafood Lasagna Rolls are so easy to make and taste delicious. They’re great for entertaining or for a weeknight dinner. This post is sponsored by BabbleBoxx.com on behalf of Bertolli®.
When it comes to cooking for entertaining there are a few things that I like to keep in mind. The dish needs to look “special” enough for company. It needs to be easy enough or convenient enough for me to put together without too much time and effort. And it needs to taste good, of course. These creamy seafood lasagna rolls hit on all three points!
This dish gives you an alternative way to use lasagna noodles and it can be done from start to finish in about an hour or less. I’ve used the new Bertolli® Organic Creamy Alfredo Sauce to make it convenient, and you can use imitation crab or lump crab meat for the filling, depending on your budget or taste buds.
Serve this entree with steamed asparagus or salad for a well-rounded meal, and finish with these make-ahead outrageous fudge brownies.
A few words about this recipe; I’ve used low fat cottage cheese for the filling because it’s lighter than ricotta. Chopped spinach in the filling gives this dish an added nutritional boost, and the ability to use lump crab or imitation crab gives you choices depending on your needs.
Make sure you salt the water before boiling your noodles. This is going to give you a flavor boost that the entree needs. The rest of the bold flavor comes from the sauce and the cheese topping. All together it makes for a yummy meal. We’ve had it twice already!
Creamy Seafood Lasagna Rolls
- 12 classic lasagna noodles
- 1 heaping teaspoon salt
- 2 cups low fat cottage cheese
- 1/3 cup chopped spinach, cooked and well drained (from 9 oz. box)
- black pepper
- 12 ounces flake style imitation crab or lump crab meat
- 1 jar Bertolli® Organic Creamy Alfredo Sauce
- 1 cup freshly shredded Parmesan cheese
Preheat oven to 350 degrees.
Fill a large pot with water and add the salt; bring to a boil. Add lasagna noodles and cook according to package directions. Remove and drain. Pat dry if necessary.
In a blender or food processor, add cottage cheese and spinach. Blend until smooth.
Spread cheese mixture on one side of each noodle. Sprinkle with a pinch of pepper and arrange crab meat on top. Roll up noodles with filling.
Pour a thin layer of Alfredo sauce into baking dish. Place 12 lasagna rolls in dish side by side, and spread remaining cheese & spinach mixture on top of rolls. Pour the rest of the Alfredo sauce over the top, covering all the noodles.
Sprinkle cheese over top and cover with aluminum foil. Bake for 25-30 minutes, and serve.
makes 6 servings
Bertolli follows The Tuscan Way of cooking by using a few quality ingredients, lightly cooked with olive oil for layers of flavor. In order to share this technique with everyone, they’ve launched their NEW Bertolli® Organic Creamy Alfredo Sauce, made with natural ingredients – one of the first nationally-branded organic Alfredo sauces in the category.
You can combine Bertolli® Organic Creamy Alfredo Sauce with Bertolli® Organic Fire Roasted Garlic Marinara Sauce to create a unique Rosa Sauce. Get inspired by one of these delicious recipes.