Low Carb Cajun Seafood Lasagna

12 mins
Serves 1
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Directions

  1. 1Preheat oven to 350°F.
  2. 2In a saucepan, melt 2 tbsp butter. Add half the garlic and sauté for 1 minute. Add heavy cream, bring to a boil, reduce heat and simmer for 2-3 minutes. Remove from heat and stir in Parmesan, parsley, 1 tsp Cajun seasoning and black pepper. Set aside.
  3. 3In a skillet, melt 1 tbsp butter. Add shrimp, 1/4 tsp Cajun seasoning and black pepper. Sauté for 2 minutes. Add langostinos and 1 tsp garlic, sauté for 1 minute. Set aside.
  4. 4In the same skillet, melt 1 tbsp butter. Add shallot and sauté for 2-3 minutes. Add spinach and remaining garlic and sauté until wilted. Remove from heat and stir in cream cheese, 1/4 cup mozzarella, 1/4 tsp Cajun seasoning and black pepper. Set aside.
  5. 5In an 8x8 baking dish, add enough sauce to cover the bottom. Set aside 1/3 cup of sauce.
  6. 6Rinse Palmini lasagna sheets.
  7. 7Layer lasagna sheets, spinach mixture, seafood and sauce. Repeat until all ingredients are used.
  8. 8Top with remaining sauce and mozzarella. Bake for 10-12 minutes until bubbly.
  9. 9Garnish with parsley and serve.

Ingredients

  • 0.5 lb raw shrimp, cut into smaller pieces
  • 0.5 lb cooked langostino tails
  • 1 12 oz packet Palmini lasagna sheets
  • 2 cups baby spinach
  • 5 garlic cloves, minced, divided
  • 1 shallot, diced
  • 1 tbsp fresh parsley, chopped
  • 0.75 cup shredded mozzarella, divided
  • 0.5 cup shredded Parmesan
  • 4 oz cream cheese
  • 1 cup heavy cream
  • 4 tbsp butter, divided
  • 1.5 tsp Cajun seasoning, divided
  • 0 black pepper, to taste
  • 0 extra chopped parsley, for garnishing

Equipment

saucepanlarge skillet8x8 baking dishstrainer