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

Cajun Shrimp Lasagna Roll-Ups Recipe

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4.5 9 14
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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. —Mary Beth Harris-Murphree, Tyler, Texas
TOTAL TIME: Prep: 30 min. Bake: 25 min. + standing
MAKES:6 servings
TOTAL TIME: Prep: 30 min. Bake: 25 min. + standing
MAKES: 6 servings


  • 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

Nutritional Facts

2 piece: 689 calories, 35g fat (18g saturated fat), 249mg cholesterol, 1425mg sodium, 55g carbohydrate (10g sugars, 3g fiber), 41g protein


  1. In a large skillet, saute shrimp and onion in oil until shrimp turn pink. Stir in tomatoes and Cajun seasoning; set aside.
  2. 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.
  3. 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.
  4. 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.
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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Reviewed Mar. 24, 2013

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

Reviewed Jan. 2, 2012

"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 Sep. 12, 2011

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

Reviewed Sep. 11, 2011

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

Reviewed Jun. 22, 2011

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

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