Salmon And Shrimp Lasagna Rolls

Ingredients

• 3 fillets Salmon Fillet (skinless, boneless, about 6 oz each)
• 2 teaspoons Old Bay Seasoning (for salmon and shrimp)
• 2 teaspoons Cajun Seasoning (divided between salmon, shrimp, and sauce)
• 2 teaspoons Garlic and Herb Seasoning (divided between salmon, shrimp, and sauce)
• 1 teaspoon Lemon Pepper Seasoning (for salmon and shrimp)
• 1 teaspoon Mrs. Dash Seasoning (for salmon)
• 1 teaspoon Onion Powder (for salmon)
• 3 tablespoons Extra Virgin Olive Oil (for pan‑frying salmon)
• 1 pound Jumbo Shrimp (peeled, deveined, diced)
• 6 tablespoons Butter (3 tbsp for salmon pan, 3 tbsp for shrimp pan, plus 3 tbsp for sauce)
• 0.5 fruit Lemon (juice added to shrimp near end of cooking)
• 12 pieces Lasagna Noodles (regular, not no‑boil; cooked until al dente)
• 2 cups Ricotta Cheese (full‑fat for creaminess)
• 1.5 cups Parmesan Cheese (freshly grated)
• 1 cup Mozzarella Cheese (shredded, for ricotta mixture)
• 0.5 cup Mozzarella Cheese (shredded, for Alfredo sauce)
• 2 cups Fresh Spinach (roughly chopped, sautéed with garlic)
• 2 cloves Garlic (minced for spinach)
• 1 teaspoon Italian Seasoning (for spinach)
• 3 tablespoons All-Purpose Flour (for roux)
• 2 cups Heavy Whipping Cream (full‑fat for Alfredo sauce)
• to taste Salt
• 0.5 cup White Cheddar Cheese (shredded, optional topping)
• 2 stalks Green Onions (thinly sliced for garnish)

Instructions

1. Season the Salmon

   Place the three salmon fillets in a clean bowl. Sprinkle with 1 tsp Old Bay, 1 tsp Cajun, 1 tsp Garlic & Herb, 1 tsp Lemon Pepper, 1 tsp Mrs. Dash, and 1 tsp Onion Powder. Toss gently with clean gloves until evenly coated.

   Time: PT5M

2. Pan‑Fry the Salmon

   Heat 3 tbsp extra‑virgin olive oil in a skillet over medium‑high heat. Add the seasoned salmon fillets and cook 3 minutes per side, or until the interior is just opaque and the exterior is lightly browned.

   Time: PT6M

   Temperature: 350°F

3. Season the Shrimp

   In a separate bowl, combine the diced jumbo shrimp with 1 tsp Old Bay, 1 tsp Cajun, 1 tsp Garlic & Herb, and 1 tsp Lemon Pepper. Toss until the shrimp are fully coated.

   Time: PT5M

4. Cook the Shrimp

   Melt 3 tbsp butter in another skillet over medium heat. Add the seasoned shrimp and sauté 5‑7 minutes, stirring occasionally, until pink and opaque. Squeeze the juice of half a lemon over the shrimp and stir once more.

   Time: PT6M

5. Boil the Lasagna Noodles

   Bring a large pot of salted water to a rolling boil. Add the lasagna noodles and cook 9‑10 minutes until al dente. Drain in a colander and set aside on a clean kitchen towel.

   Time: PT10M

   Temperature: 212°F

6. Sauté Spinach

   In the same skillet used for the shrimp, melt 1 tsp butter. Add 2 minced garlic cloves and sauté 30 seconds. Add 2 cups fresh spinach, sprinkle 1 tsp Italian seasoning, and cook until wilted, about 3‑4 minutes. Remove from heat and let cool slightly.

   Time: PT5M

7. Prepare Ricotta‑Spinach Mixture

   In a large mixing bowl combine 2 cups ricotta, 1.5 cups grated Parmesan, 1 cup shredded mozzarella, and the sautéed spinach. Mix until smooth and well incorporated.

   Time: PT3M

8. Make the Cajun Alfredo Sauce

   Melt 3 tbsp butter in a saucepan over medium heat. Whisk in 3 tbsp all‑purpose flour and cook 2‑3 minutes, stirring constantly, until the mixture turns light golden and bubbles form (roux). Gradually whisk in 2 cups heavy whipping cream, simmer 4‑5 minutes until slightly thickened. Stir in 0.5 cup shredded mozzarella and 2 cups grated Parmesan until melted. Add 1 tsp Cajun seasoning, 1 tsp Garlic & Herb, and a pinch of salt. Keep sauce warm.

   Time: PT10M

9. Combine Cooked Salmon and Shrimp

   Flake the cooked salmon into bite‑size pieces. Add the sautéed shrimp. Gently toss together in a bowl to create the seafood filling.

   Time: PT2M

10. Assemble the Lasagna Rolls

    Lay a cooked lasagna noodle flat on a clean surface. Spread a generous spoonful of the ricotta‑spinach mixture over the noodle, then place a line of the salmon‑shrimp mixture near one edge. Roll the noodle tightly and place seam‑side down in a 9×13‑inch baking dish. Repeat with all noodles, arranging rolls side by side.

    Time: PT15M

11. Add Sauce and Toppings

    Pour a thin layer of the warm Alfredo sauce over the bottom of the baking dish. Arrange the assembled rolls on top, then spoon the remaining sauce evenly over the rolls. Sprinkle the optional 0.5 cup shredded white cheddar (or sharp cheddar) and a few extra grated Parmesan for extra melt. Garnish with sliced green onions.

    Time: PT2M

12. Bake

    Place the dish in a pre‑heated oven and bake at 350°F for 45 minutes, or until the sauce is bubbling and the cheese on top is golden brown.

    Time: PT45M

    Temperature: 350°F

13. Cool and Serve

    Remove from oven, allow to cool in the dish for 10‑15 minutes, then plate individual rolls and enjoy.

    Time: PT15M

Nutrition Facts

Calories

560

Protein

32 g

Carbohydrates

45 g

Fat

28 g

Fiber

3 g

Ingredient Substitutions

• Instead of Salmon Fillet: cod fillet, white fish fillet
• Instead of Old Bay Seasoning: seafood seasoning
• Instead of Cajun Seasoning: Creole seasoning
• Instead of Garlic and Herb Seasoning: Italian seasoning
• Instead of Lemon Pepper Seasoning: lemon zest + black pepper
• Instead of Mrs. Dash Seasoning: herb blend
• Instead of Onion Powder: granulated onion
• Instead of Extra Virgin Olive Oil: vegetable oil
• Instead of Jumbo Shrimp: large shrimp
• Instead of Butter: margarine
• Instead of Lemon: lime juice
• Instead of Lasagna Noodles: no‑boil lasagna noodles
• Instead of Ricotta Cheese: cottage cheese (blended)
• Instead of Parmesan Cheese: Pecorino Romano
• Instead of Mozzarella Cheese: provolone
• Instead of Mozzarella Cheese: cheddar
• Instead of Fresh Spinach: baby kale
• Instead of Garlic: garlic powder (1/2 tsp)
• Instead of Italian Seasoning: basil + oregano blend
• Instead of All-Purpose Flour: gluten‑free flour blend
• Instead of Heavy Whipping Cream: half‑and‑half
• Instead of Salt: sea salt
• Instead of White Cheddar Cheese: sharp cheddar
• Instead of Green Onions: chives

Equipment Needed

• Mixing Bowl
• Skillet
• Saucepan
• Large Pot
• Colander
• Baking Dish
• Whisk
• Spatula
• Tongs (optional)
• Measuring Cups and Spoons
• Knife
• Cutting Board
• Oven
• Oven Mitts

Critical Steps — Do Not Skip

• Seasoning the salmon and shrimp evenly
• Cooking the seafood just until done to avoid toughness
• Creating a smooth roux for the Alfredo sauce
• Rolling the noodles tightly without over‑filling
• Baking until the sauce bubbles and the cheese is golden

Chef Tips from the Video

• Use a light hand when seasoning; you can always add more after tasting.
• For extra smoky flavor, add a pinch of smoked paprika to the seafood seasoning.
• If you prefer a lighter sauce, substitute half of the heavy cream with low‑fat milk.

Troubleshooting

Storage

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

Freezer: Wrap tightly in foil and freeze for up to 2 months; reheat covered at 350°F until hot.

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

Make-Ahead Tips

• Prepare the Alfredo sauce and ricotta‑spinach mixture up to 24 hours ahead; refrigerate separately.
• Cook the salmon and shrimp, then store them in airtight containers; assemble rolls just before baking.
• Assemble the rolls, cover tightly, and refrigerate; bake directly from the fridge, adding a few extra minutes to the bake time.

Frequently Asked Questions