Preparation

• Cook lasagna noodles in salted boiling water until al dente, about 8-10 minutes. Drain and lay flat on parchment paper to prevent sticking.
• In a skillet, melt 1 tablespoon of butter over medium heat. Sauté half of the minced garlic until fragrant, then add shrimp. Cook until they turn pink, about 3-4 minutes. Stir in crab meat and remove from heat.
• In a mixing bowl, combine the seafood mixture with ricotta cheese, ½ cup of mozzarella, parsley, salt, and pepper. Mix everything together until well combined.
• In a saucepan, melt the remaining butter. Sauté the rest of the garlic until fragrant. Pour in heavy cream, bring to a simmer, and stir in ½ cup of parmesan until melted and thickened, about 3-5 minutes.
• Spread the seafood mixture along each lasagna noodle and roll tightly. Place each roll seam-side down in a greased 9×13 baking dish.
• Pour the creamy Alfredo sauce over the roll ups. Sprinkle the remaining mozzarella and parmesan cheese on top, then cover the dish with foil.
• Preheat your oven to 375°F. Bake for 20 minutes, then uncover and bake for an additional 10 minutes until bubbling and lightly golden.
• Remove from the oven, garnish with fresh parsley, and serve hot for a delightful meal sure to please everyone!