Cajun Lasagna

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Cajun Lasagna

Cajun Lasagna

Cajun Lasagna


8 cooked lasagna noodles

1lb. crawfish tails

1lb. uncooked small-medium shrimp

16oz. ricotta

2c. shredded pepper jack

2c. shredded parmesan

8oz. velveeta

1lg. egg

1lg. bell pepper, diced

1sm. Onion, diced

4 garlic cloves

1sm. Jalapeno minced, remove seeds

Olive oil

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

5 thoughts on “Cajun Lasagna”

  1. The bomb. Made for Christmas and Easter. None was left and everyone raved about how good it was. Forwarding recipe to a friend to try. Highly recommend.

  2. This sounds amazing and will make for company in a couple weeks. Will use lobster and shrimp. What is Tony’s?? Thanks


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