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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)

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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

Olive oil

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.

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Melt in Velveeta and 1/2 cup pepper jack.

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Add Shrimp, Crawfish, tomatoes.

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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.

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In mixing bowl, fold together ricotta, egg, 1/2 cup pepper jack, 1 cup parmesan, parsley, paprika, basil.

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Spread thin layer of Seafood Mix across bottom of pan. (this will keep the noodles from sticking).

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Add a layer of noodles.

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Spread ½ the ricotta mix onto noodles.

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½ of seafood mix (be sure to spread around the meat).

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Top with shredded parmesan and pepper jack.

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Repeat layers one more time.

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Bake for 30 minutes until bubbly, uncovered.

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