Cajun Shrimp Lasagna Roll-ups are wonderfully spicy, rich, and creamy. It’s a southern twist on lasagna that’s worthy of a special occasion.
Lots of cheese, Andouille sausage, and spice makes this a meal to remember. These lasagna roll-ups are loaded with shrimp. There’s one in every bite!
As with any lasagna recipe, this one takes a little time and effort, but it is so worth it for a special occasion. Leftovers reheat well and a smaller family could totally get 2 even 3 meals out of them so I think it is time well invested.
Cajun Shrimp Lasagna Roll-Ups are a little messy to make. But don’t get frustrated. The filling will want to fall out of the lasagna noodles when you roll them, but you can just tuck any shrimp that escaped back in when the lasagna rolls are situated in the baking dish.
Tips for making Cajun Shrimp Lasagna Rolls:
- They can be assembled a day in advance and covered in plastic wrap and refrigerated. Just add a few minutes to the baking time.
- They only take 30 minutes in the oven, so much quicker to cook than a regular lasagna. Be sure to spray the underside of the foil with cooking spray when you cover them so it doesn’t get stuck to the cheese.
- Try using a combination of shrimp and crab or shrimp and crawfish.
- Be sure to undercook the shrimp slightly when you make the filling or they may overcook in the oven.
- You could sub half the cheese with mozzarella cheese.
Ingredients
- 1 tablespoon olive oil
- 1 cup diced Andouille sausage
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 1/2 pounds medium shrimp, peeled and deveined
- 1 (14.5-ounce) can petite diced tomatoes, drained
- 2 teaspoons Cajun seasoning
- 3/4 cup cottage cheese or ricotta cheese
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cups milk
- 1 1/2 cups shredded sharp cheddar cheese
- 8 lasagna noodles, cooked and drained
- 1 cup shredded pepper jack cheese
Instructions
1-Heat olive oil over medium-high heat in a large nonstick skillet. Add sausage and onion and cook until sausage is browned and onion is soft.
2-Add garlic, shrimp, diced tomatoes, and Cajun seasoning and cook until shrimp just turn pink. They will cook more in the oven so you want them slightly undercooked at this point.
Drain off any excess liquid and stir in cottage cheese. Set aside.
3-In a medium saucepan, melt 1/4 cup of butter. Add flour and cook and stir for 1 minute.
Gradually whisk in milk. Bring to a simmer for a few minutes to thicken.
4-Remove sauce from heat and stir in cheddar cheese until melted.
5-Grease a casserole dish. I use one that is a little smaller than 9×13-inch. A 7×11-inch will work. You don’t want extra space or the filling will ooze out.
Preheat oven to 350 degrees.
6-Spread about 1/2 cup shrimp filling on each noodle and carefully roll up. Place in prepared pan seam side down. If any filling falls out, just tuck it back in. The roll-ups should be very close together.
7-If there is extra filling spoon it on top.
8-Pour cheese sauce evenly on top. Sprinkle with Pepper Jack cheese. Cover with foil and bake for 15 minutes. Uncover and bake 15 more minutes.
Tip: Spray underside of foil with cooking spray so it will not stick to the cheese.
