Cajun Shrimp Lasagna

Ingredients

• 1 tablespoon Olive Oil (extra virgin, for sautéing)
• 1 medium Onion (diced very small)
• 1 medium Bell Pepper (any color, diced very small)
• 2 stalks Celery (diced very small)
• 6 cloves Garlic (crushed)
• 4 tablespoons Cajun Seasoning (store‑bought or homemade (recipe in video description))
• 28 oz Crushed Tomatoes (canned, no added herbs)
• 6 oz Tomato Paste (canned)
• 2 teaspoons Granulated Sugar (balances acidity)
• 4 oz Mozzarella Cheese (shredded)
• 4 oz Sharp Cheddar Cheese (shredded)
• 4 oz Monterey Jack Cheese (shredded)
• 15 oz Whole Milk Ricotta (full‑fat for richness)
• 2 large Eggs (room temperature)
• 1 cup Parmesan Cheese (freshly grated)
• 1 lb Shrimp (peeled, deveined, tails removed, chopped)
• 9 pieces No‑Boil Lasagna Noodles (standard 9‑inch sheets, overlap slightly when layering)
• 1 sheet Aluminum Foil (for covering during baking)

Instructions

1. Sauté the Cajun Trinity

   Heat the saucepan over medium‑high heat, add 1 tbsp olive oil, then add the diced onion, bell pepper, and celery. Cook, stirring occasionally, until softened, about 5 minutes.

   Time: PT5M

   Temperature: medium‑high

2. Toast Garlic and Cajun Spice

   Add the crushed garlic cloves and 2 tbsp Cajun seasoning to the pan. Stir constantly for 1 minute until fragrant.

   Time: PT1M

   Temperature: medium‑high

3. Build the Tomato Sauce

   Stir in 28 oz crushed tomatoes, 6 oz tomato paste, and 2 tsp sugar. Reduce heat to low and let the sauce simmer, uncovered, for 15 minutes, stirring occasionally.

   Time: PT15M

   Temperature: low

4. Combine Shredded Cheeses

   In a mixing bowl, combine the shredded mozzarella, sharp cheddar, and Monterey Jack. Mix gently; set aside.

   Time: PT5M

5. Prepare Ricotta Mixture

   In another bowl, whisk together the whole‑milk ricotta, 2 large eggs, 1 cup grated Parmesan, 1 tbsp Cajun seasoning, and a handful of the shredded cheese mixture. Mix until smooth.

   Time: PT5M

6. Season the Shrimp

   Place the chopped shrimp in a bowl, sprinkle with 1 tbsp Cajun seasoning, and toss to coat evenly.

   Time: PT5M

7. Preheat Oven & Grease Pan

   Preheat the oven to 375°F. Lightly grease the 9×13‑inch baking dish with a little olive oil to prevent sticking.

   Time: PT10M

   Temperature: 375°F

8. First Layer Assembly

   Spread a thin layer of sauce on the bottom of the dish. Lay a single layer of no‑boil noodles, overlapping slightly. Spoon half of the ricotta mixture over the noodles, then sprinkle half of the seasoned shrimp, and finally top with one‑third of the shredded cheese mixture.

   Time: PT10M

9. Second Layer Assembly

   Repeat: add another layer of noodles, the remaining sauce, the rest of the ricotta mixture, the remaining shrimp, and another third of the shredded cheese mixture.

   Time: PT5M

10. Final Layer & Cover

    Place the final layer of noodles, top with the remaining sauce, and finish with the last third of shredded cheese. Loosely cover the dish with aluminum foil.

    Time: PT5M

11. Bake Covered

    Bake in the preheated oven for 40 minutes.

    Time: PT40M

    Temperature: 375°F

12. Bake Uncovered

    Remove the foil and continue baking for an additional 20 minutes, or until the cheese on top is golden‑brown and bubbly.

    Time: PT20M

    Temperature: 375°F

13. Rest & Serve

    Allow the lasagna to rest for 10 minutes before cutting. This helps the layers set and makes serving easier.

    Time: PT10M

Nutrition Facts

Calories

460

Protein

32 g

Carbohydrates

38 g

Fat

22 g

Fiber

4 g

Ingredient Substitutions

• Instead of Olive Oil: vegetable oil, canola oil
• Instead of Onion: shallot
• Instead of Bell Pepper: red pepper flakes for heat
• Instead of Celery: fennel stalks
• Instead of Garlic: garlic powder (1 tsp)
• Instead of Cajun Seasoning: Creole seasoning, paprika + cayenne blend
• Instead of Crushed Tomatoes: diced tomatoes (blend for smoother texture)
• Instead of Tomato Paste: tomato puree (use 2 tbsp extra)
• Instead of Granulated Sugar: honey (1 tsp)
• Instead of Mozzarella Cheese: low‑moisture mozzarella
• Instead of Sharp Cheddar Cheese: aged cheddar
• Instead of Monterey Jack Cheese: Colby cheese
• Instead of Whole Milk Ricotta: part‑skim ricotta
• Instead of Eggs: egg replacer (1/4 cup each)
• Instead of Parmesan Cheese: Pecorino Romano
• Instead of Shrimp: large scallops, cooked chicken breast cubes
• Instead of No‑Boil Lasagna Noodles: regular lasagna noodles (pre‑cooked)
• Instead of Aluminum Foil: oven‑safe lid

Equipment Needed

• Saucepan
• Cutting Board
• Chef's Knife
• Mixing Bowl
• Wooden Spoon or Spatula
• 9×13‑inch Baking Dish
• Aluminum Foil
• Measuring Spoons
• Microplane Grater

Critical Steps — Do Not Skip

• Sauté the vegetables until softened but not browned.
• Toast garlic and Cajun seasoning briefly to release aromatics.
• Simmer the tomato sauce for at least 15 minutes to develop flavor and thicken.
• Ensure noodles are fully coated with sauce during assembly to prevent dryness.
• Cover with foil for the first 40 minutes of baking, then uncover for a golden top.

Chef Tips from the Video

• Use a homemade Cajun seasoning blend for more control over heat and flavor.
• No‑boil noodles save time and keep the dish from becoming soggy, but be generous with sauce.
• Let the lasagna rest before cutting; this prevents the layers from sliding apart.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 4 days.

Freezer: Freeze individual portions wrapped tightly in foil and then in a freezer bag for up to 2 months.

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

Make-Ahead Tips

• The Cajun tomato sauce can be made up to 2 days ahead and refrigerated.
• Assemble the lasagna, cover tightly, and freeze before baking; bake from frozen adding 10‑15 minutes to the baking time.
• Ricotta mixture can be prepared a day ahead and kept refrigerated.

Frequently Asked Questions