Cajun Lasagna

• 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

1. Preheat oven to 350u0b0
2. Saute in olive oil, bell pepper, oinon, garlic, and jalapeno.
3. Melt in Velveeta and 1/2c. pepperjack
4. Add Shrimp, Crawfish, tomatoes.
5. Cook the shrimp half way done, slightly transparent. (prevents over cooking when it bakes)
6. Season with an even coat of Tony's, and pinch of cayenne.
7. In mixing bowl, fold together ricotta, egg, 1/2c. pepperjack, 1c. parmesan, parsley, paprika, basil.
8. Spray 9x9" baking dish w/ non-stick spray
9. Spread thin layer of Seafood Mix across bottom of pan. (this will keep the noodles from sticking)
10. 1. Add a layer of noodles
11. 2. Spread 1/2 the ricotta mix onto noodles
12. 3. 1/2 of seafood mix (be sure to spread around the meat)
13. 4. Top with shredded parmesan and pepper jack
14. Repeat 1-4 one more time.
15. Bake for 30min. until bubbly. Uncovered

lasagna noodles, crawfish tails, shrimp, ricotta, pepper, parmesan, velveeta, egg, bell pepper, onion, garlic, olive oil, tomato

Taken from www.epicurious.com/recipes/member/views/cajun-lasagna-52430621 (may not work)