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Makes 6 to 8 servings
Preparation and cooking time: 50 minutes


¼ kilogram shrimp, peeled and deveined
Salt and pepper to taste
1 teaspoon paprika
1 tablespoon calamansi juice
2 tablespoons olive oil

White Crab Sauce
2 tablespoons butter
1 white onion
5 cloves garlic
2 cups cream
1 cup crab meat
2 tablespoons parsley, chopped
8-10 pieces lasagna noodles

Red Sauce
2 tablespoons olive oil
1 red onion, chopped
5 cloves garlic, chopped
250 grams Hunt’s Parmesan Spaghetti Sauce
2 tablespoons basil, chopped

1 cup mozzarella cheese, grated
1 cup parmesan cheese, grated
Basil leaves for garnish


  1. Season shrimp with salt, pepper, paprika and calamansi juice. Set aside.
  2. Heat up olive oil over medium heat. Add shrimp and cook in one layer for 1-2 mins on each side. Transfer to a plate and let cool.
  3. Once cooled, butterfly-cut each shrimp. Set aside.
  4. Add butter to the same pan where shrimp was cooked. Sauté onion and garlic until fragrant and translucent.
  5. Once reduced, add the cream and simmer until thick. Mix in the crab meat and cook for about 5 minutes.
  6. Season with salt and pepper. Turn off heat and mix in parsley. Set aside.
  7. Heat up oil over medium heat. Sauté onion and garlic until fragrant and translucent. Add Hunt’s Parmesan Spaghetti Sauce and let simmer until thick. Season with salt and pepper. Turn off heat and mix in basil. Set aside.
  8. Cook lasagna noodles according to package directions. Set aside.

To assemble:

  1. Lay lasagna noodles flat on a large surface. Spread about 3 tablespoons of the white crab sauce on each and top with pieces of shrimp, while leaving an inch at the top of each lasagna noodle empty.
  2. Sprinkle mozzarella and parmesan cheese on top (about 1 tablespoon each).
  3. Roll each lasagna noodle while securing the filling inside.
  4. Spread half of your red sauce at the bottom of your baking dish.
  5. Place all the lasagna roll-ups on top of the sauce, seam-side down. Keep the lasagna roll-ups close to each other to prevent unraveling.
  6. Spoon the remaining red sauce on top.
  7. Top with more mozzarella and parmesan cheese.
  8. Bake at 190 degrees C for 30 minutes.
  9. Garnish with basil leaves.

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