Seafood Lasagna Rolls are a rich, comforting twist on traditional lasagna, bringing together tender pasta, creamy cheese sauce, and a flavorful shrimp and tuna filling in perfectly portioned rolls. This dish takes everything you love about baked pasta and elevates it with a bold, savory seafood combination that feels both indulgent and satisfying.
What makes these rolls truly special is the layering of textures and flavors. The shrimp adds a delicate, slightly sweet bite, while the seasoned tuna brings depth and heartiness. Combined with garlic, herbs, and smoked paprika, the filling develops a warm, savory profile that pairs beautifully with the creamy, cheesy sauce. Each roll bakes up soft and tender on the inside with a golden, bubbly cheese topping.
Inspired by Caribbean home cooking, this dish leans into bold seasoning and practical preparation. It’s perfect for weekend meals, family gatherings, or even make-ahead dinners since the rolls can be assembled in advance and baked when needed. The balance of creamy, cheesy, and lightly spiced flavors makes it appealing to a wide range of tastes.
Whether you’re looking for a new baked pasta dish, a seafood-forward comfort meal, or something impressive yet easy to portion and serve, these Seafood Lasagna Rolls deliver. With their rich filling, velvety sauce, and golden finish, they’re a guaranteed standout on any table.
INGREDIENT DETAILS
Shrimp
Adds a tender, slightly sweet seafood flavor and soft bite that complements the creamy sauce.
Tuna (minced)
Provides a hearty, savory base that balances the lighter shrimp texture.
Onion
Adds sweetness and depth, forming the aromatic base of the filling.
Celery
Brings a subtle crunch and fresh, slightly earthy flavor.
Garlic
Enhances the dish with strong aromatic depth and savory richness.
Dried Basil
Adds a mild herbal note that complements the creamy sauce.
Dried Oregano
Provides earthy, slightly peppery undertones.
Smoked Paprika
Adds warmth and a subtle smoky depth to the seafood filling.
Pepper Flakes
Introduces a gentle heat that balances the richness.
Black Pepper
Adds mild spice and enhances overall flavor.
Salt
Balances and enhances all components.
Olive Oil
Used for sautéing, adding richness and helping carry flavor.
Parmesan Cheese
Brings a salty, nutty flavor and helps thicken the sauce.
Mild Cheddar Cheese
Adds creaminess and a smooth melt for a rich texture.
Milk
Creates the base of the creamy sauce, giving it a smooth consistency.
Butter
Adds richness and forms the base for the roux.
Flour
Thickens the sauce, creating a velvety texture.
Pasta Water
Helps loosen and emulsify the sauce while adding starch for body.
Garlic Powder
Enhances the garlic flavor throughout the sauce.
Lasagna Noodles
Serve as the base structure, soft and pliable for rolling.
INGREDIENT ALTERNATIVES
Shrimp
– Chopped shrimp
– Crab meat
Tuna
– Canned salmon
– Flaked baked fish
Onion
– Shallots
– Green onions
Celery
– Bell peppers
– Omit if preferred
Garlic
– Garlic paste
– Roasted garlic
Dried Basil
– Fresh basil
– Italian seasoning
Dried Oregano
– Thyme
– Mixed herbs
Smoked Paprika
– Regular paprika
– Cajun seasoning
Pepper Flakes
– Fresh hot pepper
– Cayenne
Black Pepper
– White pepper
– Omit if sensitive
Salt
No substitute needed
Olive Oil
– Vegetable oil
– Butter
Parmesan Cheese
– Romano cheese
– Grated local hard cheese
Mild Cheddar Cheese
– Mozzarella
– Colby Jack
Milk
– Evaporated milk
– Half and half
Butter
– Margarine
– Oil
Flour
– Cornstarch slurry
– Gluten-free flour
Pasta Water
– Regular water
– Stock
Garlic Powder
– Onion powder + fresh garlic
– Omit
Lasagna Noodles
– Oven-ready lasagna sheets
– Gluten-free pasta sheets
Seafood Lasagna Rolls
Description
These Seafood Lasagna Rolls combine tender pasta, savory seafood filling, and a silky cheese sauce for a comforting, crowd-pleasing baked dish perfect for dinner or entertaining.
For the Filling
For the Sauce
For the Rolls
For Topping
Instructions
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Bring a large pot of salted water to a boil and cook the lasagna noodles until al dente. Reserve about 1/2 cup of pasta water before draining. Rinse the noodles lightly and set aside to prevent sticking.
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In a small bowl, mix together the dried basil, oregano, smoked paprika, pepper flakes, black pepper, and salt. Set aside.
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Heat olive oil in a large skillet over medium heat. Add the diced onion and minced garlic, sautéing until fragrant. Stir in the chopped celery and cook briefly until slightly softened.
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Lower the heat and add the minced tuna and shrimp. Sprinkle in the seasoning mix and gently toss to combine. Cook just until the shrimp begins to turn opaque but is not fully cooked through. Remove from heat and set aside.
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In another saucepan over medium heat, melt the butter. Whisk in the flour and cook briefly until a smooth paste forms. Gradually whisk in the milk, stirring continuously to prevent lumps. Bring to a gentle simmer and allow the sauce to thicken slightly.
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Stir in garlic powder and black pepper. Remove from heat and let sit for a few minutes before adding the parmesan, cheddar, and pasta water. Whisk until smooth and creamy, then adjust salt to taste.
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Preheat the oven to 350°F (175°C). Lightly grease a baking dish and spread a thin layer of sauce on the bottom.
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Lay each noodle flat and spread a small amount of sauce over it. Add a portion of the seafood filling and a sprinkle of the cheese mixture. Roll tightly and place seam-side down in the baking dish. Repeat with remaining noodles.
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Once assembled, pour the remaining sauce over the rolls. If the sauce has thickened too much, loosen it with a little water before pouring. Top with reserved seafood filling and remaining cheese.
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Bake for 15 minutes until heated through, then switch to broil for 10–15 minutes until the top is golden brown and bubbly.
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Remove from the oven and allow to rest for a few minutes before serving.
Note
Do not overcook the shrimp during the filling stage, as it will finish cooking in the oven and remain tender.
Use just enough filling per roll to prevent overflow while rolling. Overfilling can cause the rolls to break or lose shape.
This dish can be assembled ahead of time and refrigerated for up to 24 hours before baking. Add a few extra minutes to the baking time if cooking from cold.
Store leftovers in the refrigerator for up to 3 days. Reheat covered in the oven or microwave until warmed through.
For extra flavor, add spinach to the filling or a touch of lime zest to brighten the seafood.
