Cajun Chicken And Shrimp Alfredo Lasagna Rolls

Ingredients

• 1 lb Chicken Tenders (cut into bite‑size pieces)
• 12 oz Shrimp (peeled and deveined)
• 8 sheets Lasagna Noodles (regular, not no‑boil)
• 2 cup Heavy Whipping Cream (full‑fat for richness)
• 8 oz Cream Cheese (softened to room temperature)
• 2 cup Mozzarella Cheese (shredded)
• 1 cup Parmesan Cheese (freshly grated)
• 1 cup Fire‑Roasted Diced Tomatoes (include the juice)
• 5 oz Fresh Spinach (whole bag, rinsed and roughly chopped)
• 0.5 large Onion (diced)
• 0.5 large Green Bell Pepper (diced)
• 3 units Garlic Cloves (minced)
• 2 tbsp Cajun Seasoning
• 1 tsp Garlic Powder
• 1 tsp Onion Powder
• 1 tsp Sea Salt (plus to taste)
• 0.5 tsp Black Pepper (freshly ground)
• 2 tbsp Butter (unsalted, cut into pieces)
• 2 tbsp All‑Purpose Flour
• 2 tbsp Olive Oil (for sautéing chicken and shrimp)
• 2 tbsp Fresh Parsley (chopped, for garnish)

Instructions

1. Prep Vegetables

   Dice half a large onion and half a green bell pepper into bite‑size pieces. Rinse the bag of fresh spinach, spin dry and roughly chop. Mince three garlic cloves using a garlic press.

   Time: PT5M

2. Season Chicken and Shrimp

   Drizzle olive oil over the chicken tenders and rub to coat. Sprinkle Cajun seasoning, garlic powder, onion powder, sea salt and black pepper, then toss to evenly coat. Repeat the same seasoning process with the shrimp.

   Time: PT5M

3. Boil Lasagna Noodles

   Bring a large pot of salted water to a rolling boil. Add the lasagna sheets and cook for 8 minutes, or until al dente.

   Time: PT8M

   Temperature: 212°F

4. Shock Noodles

   Drain the noodles in a colander and immediately rinse under cold water to stop cooking. Set aside.

   Time: PT2M

5. Cook Chicken Tenders

   Heat a tablespoon of olive oil in a large skillet over medium‑high heat. Add the seasoned chicken tenders and cook without moving for 3 minutes per side, until golden and just cooked through.

   Time: PT7M

6. Cook Shrimp

   In the same skillet, add a little butter and let it melt. Add the seasoned shrimp and cook for about 1 minute per side, just until pink and opaque.

   Time: PT2M

7. Sauté Onions and Peppers

   Add the diced onion and bell pepper to the skillet with a splash of butter. Sauté for 1 minute until slightly softened.

   Time: PT1M

8. Make Alfredo Sauce

   In the same pan, melt 2 tbsp butter, add minced garlic and sauté 30 seconds. Sprinkle flour over the butter and whisk for 30 seconds to form a roux. Slowly whisk in the heavy whipping cream, then stir in cream cheese, Parmesan, and mozzarella until smooth and thickened.

   Time: PT5M

9. Chop Cooked Proteins

   Transfer the cooked chicken tenders and shrimp to a cutting board and coarsely chop them into bite‑size pieces.

   Time: PT2M

10. Combine Filling

    In a large mixing bowl, combine the chopped spinach, softened cream cheese, sautéed onions and peppers, fire‑roasted diced tomatoes (with juice), chopped chicken, shrimp, and shredded mozzarella. Mix until evenly distributed.

    Time: PT3M

11. Assemble Lasagna Rolls

    Spread a thin layer of Alfredo sauce on the bottom of a 9x13‑inch baking dish. Lay a lasagna noodle flat, spoon a generous amount of the filling onto one end, roll tightly, and place seam‑side down in the dish. Repeat with all noodles. Pour the remaining Alfredo sauce over the rolls and sprinkle extra mozzarella on top.

    Time: PT10M

12. Bake

    Bake the assembled rolls in a pre‑heated oven at 375°F for 30–35 minutes, until the sauce is bubbling and the cheese is golden brown.

    Time: PT35M

    Temperature: 375°F

13. Garnish and Serve

    Remove from oven, let rest 5 minutes, then sprinkle chopped fresh parsley over the top. Serve warm.

    Time: PT2M

Nutrition Facts

Calories

560

Protein

35 g

Carbohydrates

45 g

Fat

25 g

Fiber

4 g