Cajun Lasagna

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Cajun Lasagna

Cajun Lasagna

Cajun Lasagna

Ingredients

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

Olive oil

1 sm tomato, diced

Creole Original Seasoning

Directions

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

https://freerecipenetwork.com/cajun-lasagna/

9 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.

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

    Reply
  3. This sounds amazing and I’m planning on making this tomorrow. However in the ricotta step, you’re instructing adding parsley, paprika, and basil, which are not listed in the ingredients. Can you advise how much of each please — and in relation to the parsley and basil, are we talking fresh or dried? Thanks!

    Reply

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