Ingredients:
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
Directions:
I used a 9×9 casserole dish
Preheat oven to 350°
Saute in olive oil, bell pepper, onion, garlic, and jalapeno.
Melt in Velveeta and 1/2c. pepper jack
Add Shrimp, Crawfish, tomatoes.
Cook the shrimp are halfway done, slightly transparent. (prevents overcooking when it bakes)
Season with an even coat of Tony’s, and a pinch of cayenne.
In mixing bowl, fold together ricotta, egg, 1/2c. pepper jack, 1c. parmesan, parsley, paprika, basil.
Spray baking dish w/ non-stick spray
Spread a thin layer of Seafood Mix across the bottom of the 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
