Cajun Lasagna
Make a tasty Cajun Lasagna that's like a flavor dance with yummy seafood, spices, and lots of gooey cheese layers
Equipment
- 9x9 casserole dish
Ingredients
- 8 cooked lasagna noodles
- 16 oz ricotta
- 2 cups shredded parmesan
- 2 cups shredded pepper jack
- 1 lb crawfish tails
- 1 lb uncooked small-medium shrimp
- 8 oz velveeta
- 1 large egg
- 1 small onion diced
- 4 garlic cloves minced
- 1 large bell pepper diced
- 1 small jalapeno minced remove seeds
- 1 small tomato diced
- Creole Original Seasoning
Instructions
- Preheat oven to 350°
- Saute in olive oil, bell pepper, oinon, garlic, and jalapeno.
- Melt in Velveeta and 1/2c. 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, 1/2c. pepperjack, 1c. parmesan cheese.
- Spray baking dish w/ non-stick spray.
- Spread thin layer of Seafood Mix across bottom of pan. (this will keep the noodles from sticking)
- Add a layer of noodles.
- Spread ½ the ricotta mix onto noodles.
- ½ of seafood mix (be sure to spread around the meat)
- Top with shredded parmesan and pepper jack.
- Repeat 1-4 one more time.
- Bake for 30min. until bubbly. Uncovered.