CAJUN SHRIMP LASAGNA ROLL-UPS – They are wonderfully spicy, rich, and creamy. It’s a southern twist on lasagna that’s worthy of a special occasion.



— 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


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.

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.

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.

Remove sauce from heat and stir in cheddar cheese until melted.

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.

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.

If there is extra filling, spoon it on top.

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.


Last Step: Don’t forget to share!

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