Cajun Lasagna

By natcat

Ingredients

• 8 cooked lasagna noodles
• 1 lb crawfish tails
• 1 lb uncooked small-medium shrimp
• Olive oil
• 1 bell pepper, diced
• 1 small onion, diced
• 4 garlic cloves, minced
• 1 small jalapeno, seeded and minced
• 8 oz velveta
• 2 cups shredded pepper jack
• 1 small tomato, diced
• Tony's seasoning, to taste
• Cayenne pepper, to taste
• 16 oz ricotta
• 1 egg
• 2 cups shredded parmesan
• Parsley flakes, to taste
• Paprika, to taste
• Dried basil, to taste

Preparation

Step 1

Preheat oven to 350 degrees.
Saute bell pepper, oinon, garlic, and jalapeno in olive oil. Melt in velveta and 1/2 cup pepperjack. Add shrimp, crawfish, tomatoes.
Cook the shrimp half way done, slightly transparent (prevents over cooking when it bakes). Season with an even coat of Tony’s, and pinch of cayenne.
In mixing bowl, fold together ricotta, egg, 1/2 cup pepperjack, 1 cup parmesan, parsley, paprika, and basil.
Spread thin layer of Seafood Mix across bottom of greased 9x9 baking dish. Add a layer of noodles. Spread half the ricotta mix onto noodles followed by half of seafood mix (be sure to spread around the meat). Top with shredded parmesan and pepper jack. Repeat layers one more time. Bake uncovered for 30 minutes or until bubbly.