Seafood Lasagna Roll Ups

Preheat your oven to 400℉ (205℃).

Cook the noodles: Bring a large pot of water with Kosher Salt (to taste) over medium high heat to a rapid boil. Cook the Lasagna Noodles (8 oz) in the boiling water until al dente, drain and set aside. Toss with a tablespoon of Oil (1 Tbsp) to keep noodles from sticking to each other.

Make the seasoning blend: In a small bowl, mix together the Freshly Ground Black Pepper (2 tsp), Garlic Powder (2 tsp), Onion Powder (2 tsp), Smoked Paprika (2 tsp), Dried Oregano (2 tsp), Lemon Pepper (as needed), Kosher Salt (as needed), and rCrushed Red Pepper Flakes (as needed). Set aside.

Make the filling: In a large mixing bowl, season the Shrimp (1 lb) and Lobster Tails (8 oz) with the seasoning mixture. In a large skillet over medium high heat, add the Olive Oil (3 Tbsp). Place shrimp and lobster into the skillet and cook until the shrimp begin to curl and the lobster turns opaque for about 5 minutes. Remove the seafood from the pan and add the Fresh Spinach (5 oz). Cook until just wilted, about 2 minutes.

Cut the shrimp and lobster into bite-size pieces and add to a large mixing bowl with the wilted spinach and Fresh Crab Meat (4 oz). Mix in the Cherry Tomato (1 cup) and Whole Milk Ricotta Cheese (1 cup) and mix until well combined.

Make the sauce: In a small saucepan over medium low heat, add the Unsalted Butter (2 Tbsp). Once melted, add the Garlic Powder (1 tsp), Onion Powder (1 tsp), Dried Oregano (as needed), Smoked Paprika (as needed), Freshly Ground Black Pepper (as needed), and freshly grated Garlic (1 clove). This should form a paste.

Add Heavy Cream (1 1/2 cups) to the paste and stir continuously on medium heat until it begins to simmer and thickens. Remove the sauce from the heat and add the Grated Parmesan Cheese (1/2 cup), stirring until the cheese is melted completely.

Assemble: Lay the cooked lasagna noodles on a clean, flat surface. Scoop the filling onto a noodle and spread to create a ½ inch (1.25 cm) layer across the noodle. Roll the noodle up and repeat with the remaining noodles and filling. Spoon the sauce on the bottom of the 9x13 inch (33x23 cm) baking dish. Place the rolls into the pan with the seam side down and spoon more sauce over the rolls. Sprinkle with the Low-Moisture Mozzarella (1 1/2 cups) and bake until the cheese is melted and begins to turn golden brown, about 15 minutes. Top the rolls with Fresh Parsley (to taste).