CAJUN LASAGNA

Ingredients:

8 cooked lasagna noodles

1lb. crawfish tails

1lb. uncooked small-medium Louisiana 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

Instructions:

9x9 casserole dish

Preheat oven to 350°

Saute in olive oil, bell pepper, onion, garlic, and jalapeno.

Melt in Velveeta and 1/2 c. 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, 1/2 c. 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 30 min. until bubbly. Uncovered!