8 Cooked lasagna noodles
1lb. Crawfish tails
1lb. uncooked small-medium shrimp
16 Oz. ricotta
2 C. shredded pepper jack
2 C. shredded parmesan
8 Oz. Velveeta
1lg. bell pepper, diced
1Sm. Onion, diced
4 Garlic cloves
1 Sm. Jalapeno minced, remove seeds
1Sm. Tomato, diced
HOW TO MAKE:
1-I used a 9×9 casserole dish
2-Preheat oven to 350°
3-Saute in olive oil, bell pepper, onion, garlic, and jalapeno.
4-Melt in Velveeta and 1/2c. pepper jack
5-Add Shrimp, Crawfish, tomatoes.
6-Cook the shrimp are halfway done, slightly transparent. (prevents overcooking when it bakes)
7-Season with an even coat of Tony’s, and a pinch of cayenne.
8-In mixing bowl, fold together ricotta, egg, 1/2c. pepper jack, 1c. parmesan, parsley, paprika, basil.
9-Spray baking dish w/ non-stick spray
10-Spread a thin layer of Seafood Mix across the bottom of the pan. (this will keep the noodles from sticking)
11-Add a layer of noodles
12-Spread ½ the ricotta mix onto noodles
13-½ of seafood mix (be sure to spread around the meat)
14-Top with shredded parmesan and pepper jack
15-Repeat 1-4 one more time.
16-Bake for 30min. until bubbly. Uncovered
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