For a twist on the normal lasagna I made this seafood one. It’s quickly become one of our new favorites! I would maybe add a few more shrimp and you can add other seafood or just more of what you love. We did add a little more seasoning to it since we like spice, but the flavor is really good and it’s easy to toss together.
Cajun Seafood Lasagna
(Adapted from Emily)
8 cooked lasagna noodles
1 pound crawfish tails
1 pound uncooked small-medium shrimp
16 ounces ricotta
2 cups shredded pepper jack
2 cups shredded parmesan
8 ounces Velveeta
1 large egg
1 large bell pepper, diced (I used a container of tri-bell pepper mix)
1 small onion, diced
4 garlic cloves
1 small Jalapeno minced, remove seeds
1 small Tomato, diced
Spray 9×9 casserole dish w/ non-stick spray.
Preheat oven to 350°
Sauté in olive oil, bell pepper, onion, garlic, and jalapeno.
Melt in Velveeta and 1/2 cup pepper jack.
Add Shrimp, Crawfish, tomatoes.
Cook the shrimp half way done, slightly transparent. (prevents overcooking when it bakes)
Season with an even coat of Tony’s, and pinch of cayenne.
In mixing bowl, fold together ricotta, egg, 1/2 cup pepper jack, 1 cup parmesan, parsley, paprika, basil.
Spread thin layer of Seafood Mix across bottom of pan. (this will keep the noodles from sticking).
Add a layer of noodles.
Spread ½ the ricotta mix onto noodles.
½ of seafood mix (be sure to spread around the meat).
Top with shredded parmesan and pepper jack.
Repeat layers one more time.
Bake for 30 minutes until bubbly, uncovered.