8 cooked lasagna noodles
1lb. crawfish tails
1lb. uncooked small-medium shrimp
2c. shredded pepper jack
2c. shredded parmesan
1lg. bell pepper, diced
1sm. Onion, diced
4 garlic cloves
1sm. Jalapeno minced, remove seeds
1sm. Tomato, diced
Tony Chachere's: Creole Original Seasoning,
9x9 casserole dish
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, parsley, paprika, basil.
Spray baking dish w/ non-stick spray
Spread thin layer of Seafood Mix across bottom of pan. (this will keep the noodles from sticking)
1. Add a layer of noodles
2. Spread ½ the ricotta mix onto noodles
3. ½ of seafood mix (be sure to spread around the meat)
4. Top with shredded parmesan and pepper jack
Repeat 1-4 one more time.
Bake for 30min. until bubbly. Uncovered