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Cajun Shrimp Lasagna Roll-Ups

 Cajun Shrimp Lasagna Roll-Ups
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
6 ServingsPrep: 30 min. Bake: 25 min. + standing


  • 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 Johnsonville® Andouille Sausage
  • 12 lasagna noodles, cooked and drained
  • 4 ounces pepper Jack cheese, shredded
  • 1 teaspoon paprika


  • 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;

2 of 2

Cajun Shrimp Lasagna Roll-Ups (continued)

Directions (continued)

  • 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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.