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Cajun Shrimp Lasagna Roll-Ups Recipe

Cajun Shrimp Lasagna Roll-Ups Recipe photo by Taste of Home

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If you enjoy Creole and Cajun dishes, you'll love this one. The seasoning and andouille sausage give it a nice kick, and seafood fans will appreciate the shrimp.

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Cajun Shrimp Lasagna Roll-Ups Recipe

Prep: 30 min. Bake: 25 min. + standing

Yield: 6 Servings

30 25 55

Ingredients

1-1/4 pounds uncooked medium shrimp, peeled and deveined
1 medium onion, chopped
2 tablespoons olive oil
4 medium tomatoes, seeded and chopped
2 tablespoons Cajun seasoning
3 garlic cloves, minced
1/4 cup butter, cubed
1/4 cup all-purpose flour
2 cups milk
1-1/2 cups (6 ounces) shredded cheddar cheese
1 cup diced fully cooked andouille sausage
12 lasagna noodles, cooked and drained
4 ounces pepper Jack cheese, shredded
1 teaspoon paprika

Directions

In a large skillet, saute shrimp and onion in oil until shrimp turn pink. Stir in tomatoes and Cajun seasoning; set aside.
In a large saucepan, saute garlic in butter for 1 minute. Stir in flour until blended. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheddar cheese until smooth. Add sausage; set aside.
Spread 1/3 cup shrimp mixture over each noodle. Carefully roll up; place seam side down in a greased 13-in. x 9-in. baking dish. Top with cheese sauce. Sprinkle with pepper Jack cheese and paprika.
Cover and bake at 350° for 15 minutes. Uncover; bake 10-15 minutes longer or until bubbly. Let stand 15 minutes before serving. Yield: 6 servings.

Nutritional Facts 1 serving (2 pieces) equals 689 calories, 35 g fat (18 g saturated fat), 249 mg cholesterol, 1,425 mg sodium, 55 g carbohydrate, 3 g fiber, 41 g protein.

Originally published as Cajun Shrimp Lasagna Roll-Ups in Country Woman January/February 2007, p29

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviews for Cajun Shrimp Lasagna Roll-Ups

Cajun Shrimp Lasagna Roll-Ups

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Reviewed on Mar. 24, 2013 by mcahalan55

Love the taste. Instead of making roll ups I mixed everything together and make regular lasagna. What a hit with my family!

Reviewed on Jan. 02, 2012 by FruitGal

My husband made this with whole wheat lasagna noodles. We only used 1 pound of shrimp and had to sub Italian sausage (no Andouille here). Our Cajun seasoning from Louisiana is tasty but not hot. It made 8 rollups and we had extra cheese sauce. Excellent dinner and our guests loved it!!

Reviewed on Sep. 12, 2011 by kay52178

Very good. I used velveeta cheese and omited the sausage. I used a few extra noodles and they rolled up fine.

Reviewed on Sep. 11, 2011 by wendymayer

This was the worst recipe I have ever made. What a waste of a pound of shrimp.

Reviewed on Jun. 22, 2011 by stirey

I will make it again although I think serving it over spaghetti noodles might be easier!

Reviewed on Feb. 02, 2011 by 4n6deb

Excellent! My teen-age boys said I must definitely make this again! The flavor reminded us of our favorite dish at Buzzard Billie's, a cajun restaurant in our area that closed.

Reviewed on Jan. 13, 2011 by cajunrebel

Absolutely delicious!

Reviewed on Oct. 25, 2010 by evelyngrace

This time I will serve it over pasta had a hard time with the lasagna noodles. The flavor is great and I cant wait to try it again

Reviewed on Jan. 01, 2010 by Sascha18

This recipe was amazing! I halved it and I didn't include the tomotoes because my boyfriend isn't a huge fan but after eating it he said it definitely would have been good with them. The recipe isn't too hot but has enough kick to give it it's cajun name.