HOW TO MAKE CAJUN SHRIMP LASAGNA ROLL UPS!

Ingredients

• 1 whole Onion (diced)
• 1 whole Green Bell Pepper (diced)
• 1 whole Red Bell Pepper (diced)
• 10 pieces Shrimp (peeled and deveined)
• 9 sheets Lasagna Noodles (regular, not no‑boil)
• 2 cups Ricotta Cheese
• 1 cup Parmesan Cheese (grated (half for filling, half for topping))
• 1 large Egg
• 2 tbsp Fresh Parsley (chopped)
• 0.25 tsp Salt
• 0.25 tsp Black Pepper
• 2 tbsp Olive Oil
• 4 tbsp Butter
• 1 tsp Old Bay Seasoning
• 0.25 tsp Garlic Powder
• 1 tbsp Minced Garlic (fresh)
• 0.25 tsp Onion Powder
• 0.5 tsp Paprika
• 1 tsp Cajun Seasoning
• 1 tsp Red Pepper Flakes
• 0.5 cup Chicken Broth
• 2 cups Heavy Cream
• 1.5 tbsp Lemon Juice (freshly squeezed)
• 1 cup Mozzarella Cheese (shredded)

Instructions

1. Dice Vegetables

   Dice the onion, green bell pepper, and red bell pepper into uniform bite‑size pieces.

   Time: PT10M

2. Prepare Shrimp

   Peel and devein 10 shrimp; set aside.

   Time: PT5M

3. Make Ricotta Filling

   In a large mixing bowl combine ricotta cheese, ½ cup grated Parmesan, egg, chopped parsley, ¼ tsp salt, and ¼ tsp black pepper. Mix until smooth.

   Time: PT5M

4. Cook Lasagna Noodles

   Bring a large pot of salted water to a boil. Add lasagna noodles and cook according to package directions (about 12 minutes) until al dente. Drain and set aside on a lightly oiled surface.

   Time: PT12M

   Temperature: 100°C

5. Season Shrimp

   Toss the shrimp with Old Bay, garlic powder, onion powder, paprika, Cajun seasoning, and 1 tbsp olive oil until evenly coated.

   Time: PT3M

6. Cook Shrimp

   Heat 2 tbsp butter and 1 tbsp olive oil in a skillet over medium heat. Add seasoned shrimp and cook 5‑7 minutes, turning once, until pink and opaque. Remove shrimp and set aside.

   Time: PT6M

   Temperature: medium heat

7. Sauté Vegetables

   In the same skillet add ½ cup diced onion and ½ cup diced bell peppers. Sauté 5 minutes until softened.

   Time: PT5M

   Temperature: medium heat

8. Add Aromatics

   Stir in 1 tsp red pepper flakes and 1 tbsp minced garlic. Cook 1‑2 minutes until fragrant.

   Time: PT2M

   Temperature: medium heat

9. Build Cream Sauce

   Pour in ½ cup chicken broth and add 2 tbsp butter. Once butter melts, stir in 2 cups heavy cream. Simmer, stirring occasionally, until the sauce thickens (about 8 minutes).

   Time: PT8M

   Temperature: medium heat

10. Finish Sauce

    Stir in ½ cup grated Parmesan, ½ tsp salt, ¼ tsp black pepper, ¼ tsp onion powder, ¼ tsp garlic powder, ¼ tsp Creole seasoning, ½ tsp Cajun seasoning, and 1‑2 tbsp lemon juice. Mix until smooth.

    Time: PT2M

11. Combine Shrimp with Sauce

    Coarsely chop the cooked shrimp. In a bowl, toss the shrimp with ½ cup of the prepared sauce.

    Time: PT3M

12. Assemble Lasagna Rolls

    Lay a cooked lasagna noodle flat. Spread a thin layer of ricotta mixture, then add a spoonful of the shrimp‑sauce mixture. Roll tightly. Repeat to make 6‑9 rolls.

    Time: PT10M

13. Prepare Baking Dish

    Grease a 9×13‑inch baking dish. Spread a thin layer of the remaining Cajun sauce on the bottom.

    Time: PT2M

14. Add Rolls and Top Sauce

    Place the assembled rolls seam‑side down in the dish. Pour the remaining sauce over the rolls, then sprinkle the top with the remaining Parmesan and shredded mozzarella.

    Time: PT3M

15. Bake and Broil

    Preheat oven to 375°F. Bake rolls for 30‑35 minutes until bubbly. Switch to broil and brown the top for about 3 minutes, watching closely.

    Time: PT33M

    Temperature: 375°F

16. Rest and Serve

    Remove from oven and let the lasagna rolls rest for 10 minutes before serving.

    Time: PT10M

Nutrition Facts

Calories

450

Protein

25 g

Carbohydrates

35 g

Fat

20 g

Fiber

2 g