Cajun Shrimp Lasagna

Cajun Shrimp Lasagna Sauce 1 tablespoon olive oil 1 white onion, diced 1 bell pepper, diced 2 stalks celery, diced 6 cloves garlic, crushed 2 tablespoons cajun seasoning 28 ounces crushed tomatoes 6 ounces tomato paste 2 teaspoons sugar Cheese 4 ounces shredded sharp cheddar cheese 4 ounces shredded jack cheese 4 ounces shredded mozzarella cheese 16 ounces ricotta cheese 1 cup freshly grated parmesan cheese 2 eggs 1 tablespoon cajun seasoning Shrimp 1 pound raw shelled shrimp, tails removed 1 tablespoon cajun seasoning 1 pound oven ready lasagna noodles Heat olive oil in a saucepan over medium-high heat. Add in onion, bell pepper, and celery. Saute until tender, about 5 minutes. Add in garlic and cajun seasoning. Toast 1 minute. Pour in crushed tomatoes, tomato paste, and sugar. Bring to a boil. Reduce heat to low and simmer 10 to 15 minutes. In a mixing bowl, combine cheddar, jack, and mozzarella cheese. Toss to combine. In another mixing bowl, combine ricotta, parmesan, eggs, cajun seasoning, and a handful of the shredded cheese mixture. Stir well to combine. Chop the shrimp so that it is in small pieces. Transfer to a mixing bowl and toss with cajun seasoning. Assemble lasagna: spread a large spoonful of sauce to cover the bottom of a lightly greased 9x13 pan. Create a layer of the lasagna noodles, overlapping each noodle about 1 inch. Cover with ⅓ of the sauce. Spread half of the ricotta mixture on top. Top with half of the shrimp, and a handful of the shredded cheese. Repeat, creating another layer of noodles, sauce, ricotta, shrimp, and cheese. Top with a final layer of noodles, the remainder of the sauce, and the remainder of the shredded cheese. Cover the pan with foil and bake in a 375 degree oven for 40 minutes. Remove foil and cook another 20 minutes until cheese is hot and bubbling.