This winter the grill is retired which has me forced to pull it together for my family and become the Lao chef. The first winter recipe I am sharing is Cajun Lasagna. If you love cheese, seafood and pasta, you'll want to try this dish. You can of course add more cheese or seafood but here is a simple recipe to start from. I always stray from recipes because you never know how much better you can make a recipe to make it your own!
1 lb of crawfish tails (1 small frozen bag)
1 lb of shrimp (cooked, peeled and deveined)
1 egg
1 bell pepper (diced)
1 tomato (diced)
1 white onion (diced)
1 jalapeno (deseeded and diced)
2 tsp Olive Oil
2 cups of shredded Parmesan cheese
2 cups of shredded pepper jack cheese
8 oz velveeta cheese
6-8 Cooked Lasagna noodles
16 oz of ricotta cheese
4 garlic cloves
Cooking Directions:
Grab a 9x9 dish or something close in size and preheat your oven to 350 degrees. Put the olive oil in a frying pan and saute the peppers, onions, and garlic.
Melt in the velveeta and 1/2 cup of the pepper jack cheese after the onions and peppers become soft. Add in the shrimp, crawfish and tomato. Cook the shrimp until it is halfway done, season with a spicy seasoning like Tony's or Slap your Momma seasoning mix and cayenne. (this filling makes a good dip too paired with some fried won ton chips)
Fold the ricotta, egg, 1/2 cup of pepper jack cheese, 1 cup of parmesan, dried or fresh parsley, paprika, garlic powder, black pepper and basil to taste.
Spray your baking dish and put a thin layer of the filling down to prevent the noodles from sticking to the bottom of your pan. Then add a layer of noodles, a layer of the seafood mix, a layer of the ricotta mix and then a layer of shredded parmesan and pepper jack cheese. Repeat the layering a few more times until all the noodles and filling are gone. Top it off with the shredded cheese that is left and put it in the oven for 30 minutes. No need to cover it and make sure your rack in the oven is in the middle so the cheese does not burn. Enjoy!
