Amazing Cajun seafood lasagna rolls

Ingredients

• 1 lb Raw Shrimp (peeled, split in half lengthwise)
• 8 oz Crab Meat (canned or lump crab meat, drained)
• 1 tsp Lemon Pepper Seasoning
• 1 tsp Garlic Herb Seasoning (salt‑free blend)
• 1 tsp Complete Seasoning
• 1 tsp Onion Powder
• 1 tsp Smoked Paprika
• 1 tsp Paprika
• 0.5 tsp Slap Your Mama Cajun Seasoning (spicy blend)
• 0.5 tsp Regular Cajun Seasoning
• 0.5 tsp Old Bay Seasoning
• 3 stalks Scallions (chopped)
• 1 packet Cream Cheese (8 oz, softened to room temperature)
• 4 tbsp Sour Cream
• 2 tbsp Worcestershire Sauce
• 1 tsp Hot Sauce (optional, adjust to heat preference)
• 0.5 tbsp Honey
• 1 tbsp Butter
• 1 tbsp Olive Oil
• 1 jar Ricotta Cheese (part‑skim, approx. 24 oz, whole jar used)
• 1 tsp Dried Parsley
• 0.5 tsp Black Pepper (freshly ground)
• 1 large Egg
• 0.5 cup Parmesan Cheese (grated)
• 2 cup Mozzarella Cheese (shredded)
• 2 cup Rose Tomato Sauce with Basil (store‑bought, e.g., Roy’s Homemade)
• 5 leaves Fresh Basil Leaves (for garnish)
• 1 cup Spinach (optional, chopped and added to ricotta mixture)

Instructions

1. Prepare Shrimp

   Rinse the peeled shrimp, pat dry, then split each shrimp lengthwise. Set aside.

   Time: PT5M

2. Make Crab‑Seafood Mixture

   In a large mixing bowl combine crab meat, lemon pepper, garlic herb, complete seasoning, onion powder, smoked paprika, regular paprika, Slap Your Mama Cajun, regular Cajun, Old Bay, chopped scallions, cream cheese, sour cream, Worcestershire sauce, hot sauce (if using), and honey. Mix until a uniform, slightly creamy mixture forms.

   Time: PT5M

3. Sear Shrimp

   Heat butter and olive oil together in a skillet over medium‑high heat. Add the split shrimp and cook for about 2 minutes, just until they turn pink and develop light color. Remove from heat and set aside.

   Time: PT2M

   Temperature: medium‑high

4. Prepare Ricotta Filling

   In another bowl combine the whole jar of ricotta, egg, grated Parmesan, dried parsley, black pepper, and optional chopped spinach. Mix until smooth.

   Time: PT5M

5. Cook Lasagna Noodles

   Bring a large pot of salted water to a boil. Add the lasagna noodles and cook 8‑10 minutes until al dente. Drain and lay flat on a lightly oiled sheet to prevent sticking.

   Time: PT10M

   Temperature: boiling

6. Assemble the Rolls

   Place a cooked noodle on a clean surface. Spread a thin layer of ricotta mixture over the noodle, then add a spoonful of the crab‑seafood mixture and a few pieces of the seared shrimp. Sprinkle a little shredded mozzarella, then roll tightly. Repeat for all noodles.

   Time: PT15M

7. Layer in Baking Dish

   Preheat the oven to 450°F. Spread ½ cup of the rose tomato sauce on the bottom of the baking dish. Arrange the rolled noodles seam‑side down, side by side. Pour the remaining sauce over the rolls, then top generously with shredded mozzarella and fresh basil leaves.

   Time: PT5M

8. Bake

   Place the dish in the preheated oven and bake for 5‑10 minutes, until the cheese is bubbly, lightly browned, and the edges are crisp.

   Time: PT10M

   Temperature: 450°F

9. Rest and Serve

   Remove the dish from the oven and let the rolls rest for 5 minutes before plating. Garnish with additional fresh basil if desired.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

30 g

Fat

15 g

Fiber

2 g

Ingredient Substitutions

• Instead of Raw Shrimp: Cooked shrimp, thawed
• Instead of Crab Meat: Imitation crab sticks
• Instead of Lemon Pepper Seasoning: Lemon zest + black pepper
• Instead of Garlic Herb Seasoning: Garlic powder + dried herbs
• Instead of Complete Seasoning: All‑purpose seasoning blend
• Instead of Onion Powder: Granulated onion
• Instead of Smoked Paprika: Regular paprika + a drop liquid smoke
• Instead of Paprika: Smoked paprika
• Instead of Slap Your Mama Cajun Seasoning: Cajun seasoning
• Instead of Regular Cajun Seasoning: Cajun seasoning
• Instead of Old Bay Seasoning: Cajun seasoning
• Instead of Scallions: Green onions
• Instead of Cream Cheese: Neufchatel cheese
• Instead of Sour Cream: Greek yogurt
• Instead of Worcestershire Sauce: Soy sauce + a dash of vinegar
• Instead of Hot Sauce: Red pepper flakes dissolved in water
• Instead of Honey: Maple syrup
• Instead of Butter: Margarine
• Instead of Olive Oil: Vegetable oil
• Instead of Ricotta Cheese: Cottage cheese (blended)
• Instead of Dried Parsley: Fresh parsley, chopped
• Instead of Black Pepper: White pepper
• Instead of Egg: Egg substitute (1 tbsp flaxseed + 3 tbsp water)
• Instead of Parmesan Cheese: Pecorino Romano
• Instead of Mozzarella Cheese: Provolone
• Instead of Rose Tomato Sauce with Basil: Marinara sauce + a splash of cream
• Instead of Fresh Basil Leaves: Dried basil (sprinkled)
• Instead of Spinach: Kale, chopped

Equipment Needed

• Cutting Board
• Chef Knife
• Mixing Bowls
• Measuring Spoons
• Measuring Cups
• Skillet
• Saucepan
• Baking Dish
• Oven
• Spatula
• Tongs (optional)

Critical Steps — Do Not Skip

• Do not overcook the shrimp; they finish cooking in the oven.
• Roll the noodles tightly to keep the filling inside during baking.
• Bake at high heat (450°F) only for 5‑10 minutes to achieve a bubbly crust without burning.

Chef Tips from the Video

• Use a high‑quality Cajun seasoning blend for authentic flavor.
• Add a splash of white wine to the skillet while searing shrimp for extra depth.
• For a brighter finish, drizzle a little lemon juice over the baked rolls before serving.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Wrap individual rolls in foil and freeze for up to 2 months; reheat directly in the oven.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the crab‑seafood mixture and ricotta filling up to 24 hours ahead; keep refrigerated.
• Assemble the rolls, cover tightly with plastic wrap, and refrigerate; bake just before serving.
• The sauce can be made ahead and stored in the fridge for 3 days.

Frequently Asked Questions