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