Crawfish and Shrimp Lasagna Roll-Ups
Jazz up that traditional lasagna with seafood spin and luscious, cheesy sauce with these crawfish and shrimp lasagna roll-ups!
These shrimp and crawfish roll-ups are fun to make! Instead of layered lasagna sheets, ground beef and cheese, savory shrimp, crawfish tails, mozzarella and cream sauce is rolled in individual lasagna sheets.
Shrimp and crawfish roll-ups are a great weeknight family dinner or perfect for holidays.
- 1 pound shrimp (peeled and deveined)
- 12 ounces crawfish tails
- 1 large shallot (chopped)
- 1/3 cup parsley (chopped)
- 5 cloves garlic (minced)
- 6-8 lasagna sheets
- 4 cups mozzarella (shredded)
- 6 ounces parmasean cheese (grated)
- Ricotta cheese
- 2 cups heavy whipping cream
- 1/3 cup reserved crawfish/shrimp juice, or however much you contain
- 1/2 cup butter
- 1 tablespoon olive oil
- 1/2 lemon
- cooking oil spray
- Tony Chachere's Creole Seasoning (to taste)
Boil lasagna according to package instructions, drain and set aside.
Preheat oven to 350 degrees.
Heat olive oil in a skillet over medium heat. Put to the side any liquid from the shrimp packaging. Season shrimp with Tony Chachere’s Creole Seasoning, and sauté in the skillet for 3 minutes.
Reserve any liquid from the crawfish package, and add to the reserved shrimp liquid. Stir crawfish tails in with the shrimp until heated and shrimp are fully cooked. Remove seafood mix from the skillet and set aside.
Melt butter in the same skillet and add in the shallots. Sauté for 3 minutes or until tender. Stir in garlic and cook for another minute.
Add in the reserved seafood juices and stir in heavy cream to combine. While stirring, bring to a boil then down to a simmer.
Season with Tony Chachere’s and juice and stir. Turn the heat down to low and stir in parmesan cheese and parsley. Once sauce is thickened and seasoned to taste, remove from heat.
Lay out your lasagna sheets and smear them with a thin layer of ricotta cheese. Then, add a layer of the crawfish and shrimp mix, followed by mozzarella cheese and the cajun cream sauce.
Carefully roll up the lasagna sheet and add to a spray oil-lined baking dish. Repeat until you’ve used all of the crawfish and shrimp mixture.
Smother the roll-ups with the remaining cream sauce and a heavy sprinkle of the remaining mozzarella cheese.
Cover baking sheet with foil and bake for 20 minutes. Once done, garnish with more fresh parsley and enjoy.
I’m a homegrown food lover, whom influenced by my mama and MoMo, grew into a self-taught foodmaker. Outside of my day job in tech,, I enjoy developing Cajun/Creole and Asian Fusion recipes, and taking pretty, mouth-watering photos of the food I make. When not in the kitchen, find me binge watching a true crime docuseries or collecting passport stamps across the globe!