Cajun Shrimp Lasagna Roll-u.s.a.are splendidly spicy, wealthy, and creamy. It’s a southern twist on lasagna that’s worthy of a special occasion.

Plenty of cheese, Andouille sausage, and spice makes this a meal to consider. those lasagna roll-u.s.a.are loaded with shrimp. There’s one in each chew!


As with all lasagna recipe, this one takes a touch time and effort, however it's so well worth it for a special occasion. Leftovers reheat properly and a smaller own family should completely get 2 even 3 meals out of them so I think it's time well invested.

Cajun Shrimp Lasagna Roll-u.s.are a little messy to make. but don’t get pissed off. The filling will need to fall out of the lasagna noodles whilst you roll them, but you can just tuck any shrimp that escaped back in whilst the lasagna rolls are situated within the baking dish.



  • 1 tablespoon olive oil
  • 1 cup diced Andouille sausage
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 1 1/2 pounds medium shrimp, peeled and deveined
  • 1 (14.5-ounce) can petite diced tomatoes, drained
  • 2 teaspoons Cajun seasoning
  • 3/4 cup cottage cheese or ricotta cheese
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 2 cups milk
  • 1 1/2 cups shredded sharp cheddar cheese
  • 8 lasagna noodles, cooked and drained
  • 1 cup shredded pepper jack cheese


  1. Heat olive oil over medium-high heat in a large nonstick skillet. Add sausage and onion and cook until sausage is browned and onion is soft.
  2. Add garlic, shrimp, diced tomatoes, and Cajun seasoning and cook until shrimp just turn pink. They will cook more in the oven so you want them slightly undercooked at this point. 
  3. Drain off any excess liquid and stir in cottage cheese. Set aside.
  4. In a medium saucepan, melt 1/4 cup of butter. Add flour and cook and stir for 1 minute. 
  5. Gradually whisk in milk. Bring to a simmer for a few minutes to thicken.
  6. Remove sauce from heat and stir in cheddar cheese until melted.
  7. Grease a casserole dish. I use one that is a little smaller than 9x13-inch. A 7x11-inch will work. You don't want extra space or the filling will ooze out.
  8. Preheat oven to 350 degrees.
  9. Spread about 1/2 cup shrimp filling on each noodle and carefully roll up. Place in prepared pan seam side down. If any filling falls out, just tuck it back in. The roll-ups should be very close together.
  10. If there is extra filling spoon it on top.
  11. Pour cheese sauce evenly on top. Sprinkle with Pepper Jack cheese. Cover with foil and bake for 15 minutes. Uncover and bake 15 more minutes.

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