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Cajun Shrimp Lasagna Roll-Ups

If you enjoy Creole and Cajun dishes, you'll love this one. The seasoning and andouille sausage give it a nice kick, and seafood fans will appreciate the shrimp. —Mary Beth Harris-Murphree, Tyler, Texas
  • Total Time
    Prep: 30 min. Bake: 25 min. + standing
  • Makes
    6 servings


  • 1-1/4 pounds uncooked medium shrimp, peeled and deveined
  • 1 medium onion, chopped
  • 2 tablespoons olive oil
  • 4 medium tomatoes, seeded and chopped
  • 2 tablespoons Cajun seasoning
  • 3 garlic cloves, minced
  • 1/4 cup butter, cubed
  • 1/4 cup all-purpose flour
  • 2 cups whole milk
  • 1-1/2 cups shredded cheddar cheese
  • 1 cup diced fully cooked andouille sausage
  • 12 lasagna noodles, cooked and drained
  • 4 ounces pepper jack cheese, shredded
  • 1 teaspoon paprika


  • In a large skillet, saute shrimp and onion in oil until shrimp turn pink. Stir in tomatoes and Cajun seasoning; set aside.
  • In a large saucepan, saute garlic in butter for 1 minute. Stir in flour until blended. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheddar cheese until smooth. Add sausage; set aside.
  • Spread 1/3 cup shrimp mixture over each noodle. Carefully roll up; place seam side down in a greased 13x9-in. baking dish. Top with cheese sauce. Sprinkle with pepper Jack cheese and paprika.
  • Cover and bake at 350° for 15 minutes. Uncover; bake 10-15 minutes longer or until bubbly. Let stand 15 minutes before serving.
Nutrition Facts
2 piece: 689 calories, 35g fat (18g saturated fat), 249mg cholesterol, 1425mg sodium, 55g carbohydrate (10g sugars, 3g fiber), 41g protein.

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  • StacyPeters
    May 26, 2020

    We enjoyed this as a very elevated version of mac'n'cheese. I stuffed large shells and also used mozz instead of pepper jack; half and half instead of milk. I added a little hot sauce to the cheese mix, as well as powdered mustard because it always improves flavor. Didn't have Andouille- substituted Kielbasa. I filled 16 shells and it had plenty of sauce for bread. Will probably make again!

  • Christine
    Dec 2, 2019

    Made this for a pot luck with a few close friends. What a hit..... Thank you!

  • brynedmonds
    Aug 21, 2013

    No comment left

  • mcahalan55
    Mar 24, 2013

    Love the taste. Instead of making roll ups I mixed everything together and make regular lasagna. What a hit with my family!

  • FruitGal
    Jan 2, 2012

    My husband made this with whole wheat lasagna noodles. We only used 1 pound of shrimp and had to sub Italian sausage (no Andouille here). Our Cajun seasoning from Louisiana is tasty but not hot. It made 8 rollups and we had extra cheese sauce. Excellent dinner and our guests loved it!!

  • kay52178
    Sep 12, 2011

    Very good. I used velveeta cheese and omited the sausage. I used a few extra noodles and they rolled up fine.

  • wendymayer
    Sep 11, 2011

    This was the worst recipe I have ever made. What a waste of a pound of shrimp.

  • stirey
    Jun 22, 2011

    I will make it again although I think serving it over spaghetti noodles might be easier!

  • 4n6deb
    Feb 2, 2011

    Excellent! My teen-age boys said I must definitely make this again! The flavor reminded us of our favorite dish at Buzzard Billie's, a cajun restaurant in our area that closed.

  • amtracker3
    Jan 26, 2011

    No comment left