Ingredients: |
Ingredients: 16 oz. lasagna noodles
1/2 stick butter
1 onion (chopped)
1 bell pepper (chopped)
2 sticks celery (chopped)
2 tbsp. minced garlic
8 oz. pack of sliced mushrooms
10 oz. can Ro-tel tomatoes (original)
2 lbs. crawfish tails
16 oz. lump crab meat
12 oz. bag small shrimp (peeled, devained, tail off)
2 (3-4 oz.) lobster tails (chopped)
tbsp. cajun seasoning
8 oz. cream cheese
22 oz. can cream of mushroom soup
1 tbsp. finely chopped fresh parsley
1/2 tbsp. basil
32 oz. mozzarella cheese
16 oz. bag pepper jack cheese
16 oz. bag parmesan
Nonstick cooking spray
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Directions: |
Directions:Preheat oven to 350°.
Heat a large pan or pot over a medium/low heat. Also begin heating a large pot of water for the pasta.
Chop the onion, bell pepper, celery, garlic, mushrooms and parsley and set aside.
Melt the half stick of butter in the large pan.
Once the butter has completely melted, drop in the chopped vegetables(onion, bell pepper, celery and garlic). Let simmer for roughly 10 minutes, stirring occasionally.
After 10 minutes of sautéing the vegetables, add the chopped mushrooms and sauté for another 10 minutes.
Next, add the can of Rotel tomatoes and sauté for another 10 minutes.
Next, add the crawfish tails, shrimp, lobster, crab and the Cajun seasoning. Sauté for 20 minutes.
Once the water has been brought to a boil, season the water with some salt, and boil the lasagna noodles for 9 minutes.
Drain the pasta and reserve some of the water. If the pasta tends to bind together, the pasta water can help break it apart while maintaining good pasta starch.
After the 20 minutes of sautéing the seafood mixture, add in the cream cheese, and blend until completely melted. Turn the fire off and let sit.
In a separate bowl, add the can of cream of mushroom soup, the chopped parsley, and 1/2 tablespoon of basil leaves. Mix well.
Spray the bottom of a 9 x 13 baking dish with a nonstick cooking spray.
In the pan with seafood mixture, use some of the liquid sauce to layer the bottom of the baking dish.
Add a layer of Lasagna noodles.
Add a layer of cream of mushroom soup mixture.
Add a layer of seafood mixture.
Add a layer of mozzarella, jack cheese and parmesan.
Repeat these steps two more times.
Bake in the oven for 30-40 minuets, or until the inner sides of the dish are bubbling.
Let cool for 10 minutes when done. |
This recipe for Seafood Lasagna is from