Cajun Lasagna

Cajun Lasagna 8 cooked lasagna noodles 1 lb. crawfish tails 1 lb. uncooked small-medium shrimp 16 oz. ricotta 2 c. shredded pepper jack 2 c. shredded parmesan 8 oz. velveeta 1 lg. egg 1 lg. bell pepper, diced 1 sm. Onion, diced 4 garlic cloves 1 sm. Jalapeno minced, remove seeds Olive oil 1 sm. Tomato, diced 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. 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, 1/2c. 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) Add a layer of noodles Spread ½ the ricotta mix onto noodles ½ of seafood mix (be sure to spread around the meat) Top with shredded parmesan and pepper jack Repeat 1-4 one more time. Bake for 30min. until bubbly. Uncovered