8 cooked lasagna noodles
1 lb. crawfish tails
1 lb. uncooked small-medium shrimp
16 oz. ricotta
2 c. shredded pepper jack
2 c. shredded parmesan
8 oz. velveeta
1 lg egg
1 lg bell pepper, diced
1 sm onion, diced
4 garlic cloves, minced
1 sm. jalapeno minced, remove seeds
1 sm tomato, diced
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 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)
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