Cajun Chicken And Shrimp Lasagna Recipe

Ingredients

• 6 sheets Lasagna Noodles (regular dry lasagna sheets, broken if needed to fit pan)
• 12 large Shrimp (peeled and deveined, about ½ lb)
• 2 pieces Chicken Breast (boneless, skinless, trimmed)
• 3 tablespoons Unsalted Butter (divided use: 1 Tbsp for shrimp, 2 Tbsp for sauce)
• 2 tablespoons Olive Oil (divided use: 1 Tbsp for shrimp, 1 Tbsp for chicken)
• 2 tablespoons Seasoning Blend (your favorite seafood/chicken seasoning (e.g., Old Bay, Cajun, garlic‑paprika mix))
• 2 cloves Garlic (minced)
• 1 small Onion (finely chopped)
• 1 cup Half and Half (can substitute heavy cream diluted with milk)
• 4 ounces Cream Cheese (softened, cut into cubes)
• ¼ cup Parmesan Cheese (freshly grated)
• ½ cup Monterey Jack Cheese (shredded)
• 1 teaspoon Dried Parsley (for garnish and flavor)

Instructions

1. Boil Lasagna Noodles

   Bring a large pot of salted water to a rolling boil. Add the 6 lasagna sheets and cook until al dente, about 8‑10 minutes. Drain and set aside.

   Time: PT12M

2. Season Shrimp and Chicken

   Pat the shrimp and chicken breasts dry. Sprinkle both with the seasoning blend, coating evenly.

   Time: PT5M

3. Sear Shrimp

   Heat 1 Tbsp butter and 1 Tbsp olive oil in a hot skillet over medium‑high heat. Add the shrimp and cook 1 minute per side, just until lightly pink. Remove and set aside; they will finish cooking in the oven.

   Time: PT3M

4. Cook Chicken Breasts

   In the same skillet add a little more oil if needed. Place the seasoned chicken breasts and sear 5‑6 minutes per side, until golden brown and cooked through (internal temp 165°F). Remove and set aside.

   Time: PT13M

5. Prepare White Cheese Sauce

   In a clean skillet melt 2 Tbsp butter over medium heat. Add minced garlic and sauté 30 seconds until fragrant. Stir in the finely chopped onion and cook 3‑4 minutes until translucent. Pour in 1 cup half and half, whisk, then add 4 oz cream cheese, stirring until melted. Mix in ¼ cup grated Parmesan and ½ cup shredded Monterey Jack until smooth. Finish with 1 tsp dried parsley.

   Time: PT8M

6. Chop Cooked Proteins

   Using a sharp knife, coarsely chop the cooked chicken breasts and the seared shrimp into bite‑size pieces.

   Time: PT3M

7. Assemble Roll‑Ups

   Spread a thin layer of the white sauce on the bottom of the baking dish. Lay a lasagna sheet flat, top with a spoonful of sauce, then add a line of chicken, shrimp, and a sprinkle of both cheeses. Roll the sheet tightly and place seam‑side down in the dish. Repeat for all sheets.

   Time: PT5M

8. Add Topping and Bake

   Pour the remaining white sauce over the assembled roll‑ups, ensuring they are well‑coated. Sprinkle the top with extra Parmesan and Monterey Jack, then garnish with a pinch of dried parsley. Bake in a pre‑heated oven at 350°F for 15‑20 minutes, until the sauce is bubbly and the cheese is golden.

   Time: PT18M

   Temperature: 350°F

9. Rest and Serve

   Allow the lasagna roll‑ups to rest 5 minutes before serving so the sauce thickens slightly.

   Time: PT5M

Nutrition Facts

Calories

620

Protein

35 g

Carbohydrates

45 g

Fat

30 g

Fiber

2 g