Ingredients: |
Ingredients: 8 cooked lasagna noodles
1 pound crawfish tails
1 pound uncooked small to medium shrimp, peeled and deveined
16 oz ricotta cheese
2 cups shredded pepper jack cheese
2 cups shredded parmesan cheese
8 oz block of Velveeta cheese, cubed
1 large egg
1 large bell pepper, diced remove seeds
1 small onion, chopped
4 garlic cloves, minced or 2 teaspoons of minced garlic
1 jalapeno pepper, diced remove seeds
1/4 cup parsley, chopped
2 Tablespoons Cajun seasoning
1/8 teaspoon cayenne pepper
1/8 teaspoon paprika
1/8 teaspoon basil
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Directions: |
Directions:Preheat oven to 350º and lightly grease a 9x9 casserole dish.
Saute in olive oil the onions, bell pepper, garlic and jalapeno until the onions clarify. Melt in Velveeta cheese and 1/2 cup of the pepper jack cheese. Add shrimp, crawfish and tomatoes and cook till the shrimp is half way done, slightly transparent (prevents overcooking when it bakes). Add the Cajun seasoning and the cayenne pepper.
In a large mixing bowl, fold together the ricotta cheese, egg, 1/2 cup pepper jack cheese, 1 cup of the parmesan cheese, parsley, paprika, and basil.
Spread a thin layer of the seafood mix across the bottom of the pan, (this will keep the noodles from sticking).
1. Add a layer of the noodles
2. Spread 1/2 of the ricotta mix onto noodles
3. Add 1/2 of the seafood mix, making sure to spread around the meat
4. Top with shredded parmesan and pepper jack.
Repeat 1-4 one more time
Bake uncovered for 30 minutes until bubbly
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This recipe for Cajun Style Lasagna is from