Salmon and shrimp lasagna rolls

Ingredients

• 0.5 lb Salmon Fillet (cut into small dice)
• 0.5 lb Shrimp (peeled, deveined, finely chopped)
• 0.5 lb Mahi‑Mahi Fillet (cut into small dice)
• 2 bags Fresh Spinach (about 10 oz each, roughly 20 oz total, chopped fine after cooking)
• 2 tsp Cajun Seasoning
• 1 tsp Garlic Powder
• 1/2 tsp Salt
• 1/4 tsp Black Pepper (freshly ground)
• 1 medium Onion (finely chopped)
• 3 pieces Garlic Cloves (minced)
• 2 tbsp Garlic Butter (softened, can use regular butter + minced garlic)
• 1 tbsp All-Purpose Flour (for roux)
• 1 cup Half‑and‑Half
• 4 oz Cream Cheese (softened, cut into cubes)
• 1/2 cup Cheddar Cheese (shredded)
• 1/4 cup Parmesan Cheese (freshly grated)
• 2 cups Mozzarella Cheese (shredded, plus extra for topping)
• 8 sheets Lasagna Noodles (regular, not no‑boil)
• 2 tbsp Fresh Parsley (chopped, for garnish)

Instructions

1. Prepare the Seafood

   Dice the salmon, shrimp, and mahi‑mahi into small, uniform pieces. Set aside in a bowl.

   Time: PT5M

2. Cook the Spinach

   In a large skillet over medium heat, add a splash of oil and the fresh spinach. Cook, stirring, until wilted, then transfer to a cutting board and chop finely.

   Time: PT5M

3. Season the Seafood

   Return the diced seafood to the skillet, sprinkle with Cajun seasoning, garlic powder, salt, and pepper. Toss to coat and cook just until the shrimp turn pink, about 2‑3 minutes. Remove and set aside.

   Time: PT5M

4. Sauté Onion & Garlic

   In the same skillet, add a little more butter if needed, then sauté the finely chopped onion until translucent (≈3 min). Add minced garlic and cook another 30 seconds.

   Time: PT4M

5. Make the Roux

   Add the remaining garlic butter to the pan, melt, then stir in 1 tbsp flour. Cook, stirring constantly, for 1 minute to form a light roux.

   Time: PT2M

6. Create the Creamy Sauce

   Gradually whisk in the half‑and‑half, adding a little at a time until smooth. Continue stirring until the sauce thickens, about 3‑4 minutes. Season with additional Cajun seasoning, salt, and pepper to taste.

   Time: PT5M

7. Combine Cheese & Spinach

   Reduce heat to low. Add the cream cheese, letting it melt into the sauce. Stir in shredded cheddar, grated Parmesan, and the chopped cooked spinach until fully incorporated.

   Time: PT3M

8. Boil Lasagna Noodles

   Bring a large pot of salted water to a boil. Add the lasagna sheets and cook until al dente (≈8‑9 min). Drain in a colander and lay flat on a clean kitchen towel.

   Time: PT10M

9. Assemble the Rolls

   Place a generous spoonful of the spinach‑cheese mixture onto each noodle, then top with a few pieces of the seasoned seafood. Roll the noodle tightly, place seam‑side down in the prepared baking dish, and repeat for all noodles.

   Time: PT8M

10. Add Sauce & Cheese Topping

    Pour any remaining sauce over the rolled noodles, ensuring each roll is well‑coated. Sprinkle the remaining shredded mozzarella evenly on top, then garnish with chopped parsley.

    Time: PT3M

11. Bake

    Preheat the oven to 400°F. Bake the lasagna rolls for 10 minutes, then remove foil (if used) and bake an additional 5 minutes until the cheese is bubbly and lightly golden.

    Time: PT15M

    Temperature: 400°F

12. Rest & Serve

    Allow the dish to rest for 5 minutes before serving so the rolls hold their shape.

    Time: PT5M

Nutrition Facts

Calories

460

Protein

32 g

Carbohydrates

38 g

Fat

22 g

Fiber

4 g

Ingredient Substitutions

• Instead of Salmon Fillet: tilapia, cod
• Instead of Shrimp: scallops, lobster meat
• Instead of Mahi‑Mahi Fillet: snapper, halibut
• Instead of Fresh Spinach: frozen spinach (thawed and drained)
• Instead of Cajun Seasoning: Old Bay, Creole seasoning
• Instead of Garlic Powder: fresh minced garlic (1/2 tsp)
• Instead of Salt: sea salt
• Instead of Black Pepper: white pepper
• Instead of Onion: shallots
• Instead of Garlic Cloves: garlic paste (1 tsp)
• Instead of Garlic Butter: olive oil
• Instead of All-Purpose Flour: gluten‑free flour blend
• Instead of Half‑and‑Half: whole milk + heavy cream (3:1)
• Instead of Cream Cheese: neufchâtel cheese
• Instead of Cheddar Cheese: Monterey Jack
• Instead of Parmesan Cheese: Pecorino Romano
• Instead of Mozzarella Cheese: provolone
• Instead of Lasagna Noodles: no‑boil lasagna sheets
• Instead of Fresh Parsley: basil

Equipment Needed

• Cutting Board
• Chef's Knife
• Large Skillet
• Saucepan
• Whisk
• Measuring Spoons
• Measuring Cups
• Baking Dish
• Aluminum Foil (optional)
• Colander
• Mixing Bowl

Critical Steps — Do Not Skip

• Cooking the spinach just until wilted and chopping it fine.
• Forming a smooth roux and gradually adding half‑and‑half to avoid lumps.
• Ensuring the sauce is thick but pourable before mixing cheese.
• Rolling the lasagna noodles tightly without tearing.
• Baking at 400°F for the exact time to melt cheese without over‑browning.

Chef Tips from the Video

• Use fresh, high‑quality seafood for the best flavor.
• Add a pinch of smoked paprika to the Cajun blend for extra depth.
• If you prefer a richer sauce, substitute half of the half‑and‑half with heavy cream.
• Line the baking dish with parchment paper for easier cleanup.

Troubleshooting

Storage

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

Freezer: Freeze unbaked rolls (covered tightly) for up to 2 months; bake from frozen adding 10‑15 extra minutes.

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

Make-Ahead Tips

• Prepare the creamy sauce up to 2 days ahead and refrigerate; reheat gently before assembling.
• Assemble the rolls, cover tightly, and refrigerate for up to 24 hours before baking.
• Freeze assembled rolls on a tray, then transfer to a freezer bag for longer storage.

Frequently Asked Questions