Shrimp Lasagna Roll Ups (From Food Network's 100 Cooks)

📝 Ingredients

• Lasagna:
• 8 lasagna noodles
• Filling:
• 1 round Garlic & Herb Boursin cheese
• 1 cup ricotta cheese
• 1 egg
• ½ teaspoon garlic powder
• ½ teaspoon Tony Chachere's Cajun Seasoning
• Shrimp:
• 1 pound shrimp, peeled and deveined
• 1 tablespoon Tony Chachere's Cajun Seasoning
• 3 tablespoons butter
• 1 tablespoon minced garlic
• Alfredo Sauce:
• 3 tablespoons butter
• 1 tablespoon minced garlic
• 2 cups heavy whipping cream
• 1 cup grated Parmesan cheese
• 1 cup grated Asiago cheese
• Salt and black pepper, to taste
• Topping:
• 2 cups shredded mozzarella cheese
• Fresh chopped parsley

👩‍🍳 Directions

1. 1

   Cook the noodles: Bring a large pot of heavily salted water to a boil. Cook the lasagna noodles according to the package directions. Drain and lay the noodles flat on a clean surface so they don't stick together.

2. 2

   Make the filling: In a medium bowl, mix together the Boursin cheese, ricotta cheese, egg, garlic powder, and Tony's Cajun Seasoning until smooth.

3. 3

   Cook the shrimp: Toss the shrimp with Tony's Cajun Seasoning. Heat 3 tablespoons butter in a large skillet over medium-high heat. Add the garlic and cook for 30 seconds. Add the shrimp in a single layer and cook for 2 minutes per side, or until cooked through. Remove from the pan. Reserve 4–5 whole shrimp for garnish, then finely chop the remaining shrimp.

4. 4

   Make the Alfredo sauce: In the same skillet, melt 3 tablespoons butter over medium heat. Add the garlic and cook until softened, about 30 seconds. Stir in the heavy cream and heat until warm. Add the Parmesan and Asiago cheeses, stirring until melted and smooth. Season with salt and pepper to taste.

5. 5

   Assemble the roll-ups: Preheat the oven to 350°F. Spread half of the Alfredo sauce into the bottom of an 8x8-inch baking dish. Spread the cheese filling evenly over each lasagna noodle, then sprinkle with the chopped shrimp. Roll up each noodle and place seam-side down in the baking dish.

6. 6

   Add the sauce: Pour the remaining Alfredo sauce over the roll-ups and top with the shredded mozzarella cheese.

7. 7

   Bake: Cover with foil and bake for 5 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.

8. 8

   Serve: Garnish with the reserved shrimp and fresh chopped parsley. Serve warm and enjoy!

💡 Tips for Success

• Don't overcook the noodles—they'll continue cooking in the oven.
• Chop the shrimp finely so every bite gets flavor without overpowering the cheese.
• An 8x8-inch baking dish keeps the Alfredo sauce thick and creamy around each roll. I use a 9x13 in the video, but will use an 8x8 next time. Your choice!
• Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or covered in the oven until warmed through.