Seafood Lasagna Roll

Ingredients

• 12 sheets Lasagna Noodles (regular width, boiled al dente)
• 2 tablespoons Unsalted Butter (cut into pieces)
• 2 stalks Green Onions (white and green parts, thinly sliced)
• 3 cloves Garlic (minced)
• 0.5 cup Dry White Cooking Wine (such as Sauvignon Blanc)
• 2 cups Heavy Whipping Cream (full‑fat for richness)
• 1 teaspoon Garlic Powder
• 1 teaspoon Onion Powder
• 0.25 teaspoon White Pepper
• 1 teaspoon Paprika
• 1 teaspoon Cajun Seasoning
• 1 cup Parmesan Cheese (freshly grated)
• 2 cups Mozzarella Cheese (shredded)
• 1 cup Louisiana‑Certified Crawfish Tails (cooked, thawed if frozen)
• 2 tablespoons Fresh Parsley (chopped for garnish)

Instructions

1. Boil Lasagna Noodles

   Bring a large pot of salted water to a rolling boil, add the lasagna noodles and cook until al dente, about 8‑10 minutes. Drain and lay flat on a clean kitchen towel to prevent sticking.

   Time: PT10M

   Temperature: 212°F

2. Sauté Aromatics

   In a saucepan over medium heat melt the butter. Add sliced green onions and minced garlic, sauté until fragrant and the onions are translucent, about 3‑4 minutes.

   Time: PT5M

   Temperature: Medium heat

3. Reduce Wine

   Pour the white cooking wine into the saucepan. Increase heat to medium‑high and let it reduce until almost completely evaporated, roughly 2‑3 minutes, stirring occasionally.

   Time: PT3M

   Temperature: Medium‑high heat

4. Make Cream Sauce

   Stir in the heavy whipping cream and bring to a gentle boil, then lower to a simmer. Add garlic powder, onion powder, white pepper, paprika, Cajun seasoning, and the grated Parmesan. Simmer 5‑6 minutes until the sauce thickens and the cheese melts fully.

   Time: PT7M

   Temperature: Simmer (180°F)

5. Prepare Filling

   In a mixing bowl combine shredded mozzarella, crawfish tails (or shrimp/crab meat if preferred), and about ½ cup of the hot cream sauce. Mix gently to coat the seafood without breaking it up.

   Time: PT5M

6. Roll the Noodles

   Lay a boiled lasagna sheet on a clean surface. Spoon a generous line of the filling along the short edge, then roll tightly into a log. Repeat with all noodles, keeping the rolls tight to avoid gaps.

   Time: PT10M

7. Assemble in Baking Dish

   Arrange the rolled lasagna logs seam‑side down in an oven‑safe baking dish. Pour the remaining cream sauce over the top, ensuring each roll is well‑coated. Sprinkle extra mozzarella or Parmesan and scatter chopped parsley for color.

   Time: PT5M

8. Bake

   Preheat the oven to 375°F. Bake the dish uncovered for 25 minutes, or until the sauce is bubbling and the cheese on top is golden brown.

   Time: PT25M

   Temperature: 375°F

9. Rest and Serve

   Remove from oven and let rest 5 minutes before serving so the rolls hold their shape. Garnish with a little more fresh parsley if desired.

   Time: PT5M

Nutrition Facts

Calories

550

Protein

30g

Carbohydrates

45g

Fat

25g

Fiber

2g

Ingredient Substitutions

• Instead of Unsalted Butter: Margarine
• Instead of Dry White Cooking Wine: Chicken broth
• Instead of Heavy Whipping Cream: Half‑and‑half
• Instead of White Pepper: Black pepper
• Instead of Cajun Seasoning: Creole seasoning
• Instead of Parmesan Cheese: Pecorino Romano
• Instead of Mozzarella Cheese: Monterey Jack
• Instead of Louisiana‑Certified Crawfish Tails: Large shrimp, peeled and deveined, Jumbo lump crab meat

Equipment Needed

• Large Pot
• Saucepan
• Wooden Spoon or Spatula
• Measuring Cups and Spoons
• Baking Dish (9x13 inch)
• Oven
• Knife
• Cutting Board
• Mixing Bowl
• Aluminum Foil (optional)
• Whisk (optional)
• Tongs (optional)

Critical Steps — Do Not Skip

• Boiling noodles al dente to avoid mushy rolls
• Reducing wine until almost dry for flavor concentration
• Simmering cream sauce without scorching
• Rolling noodles tightly to prevent filling leakage
• Baking until sauce bubbles and cheese is golden

Chef Tips from the Video

• Use Louisiana‑certified crawfish tails for authentic Cajun flavor
• For extra heat, increase Cajun seasoning or add a pinch of cayenne
• If you prefer a milder dish, omit the paprika

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

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

Make-Ahead Tips

• The cream sauce can be prepared up to 2 days ahead and refrigerated
• Roll the lasagna logs, place in the dish, cover, and refrigerate for up to 24 hours before baking
• Freeze unbaked rolls for up to 1 month; bake from frozen adding 5‑7 minutes to baking time

Frequently Asked Questions