Seafood Lasagna
Seafood Lasagna
* Ingredients:
1 (16 oz) Pack of Lasagna Noodles
1/2 Stick of Butter
1 Onion
1 Bell Pepper
2 Sticks of Celery
4 Cloves of Garlic
1 (8 oz) Pack of Sliced Mushrooms (optional)
1 (10 oz) Can of Rotel
1 lb of Crawfish Tails
1 lb of Shrimp chopped
Cajun Seasoning
1 (8 oz) Block of Cream Cheese
1/2 Cup Grated Parmasean Cheese
1 (10.5 oz) can Cream of Mushroom Soup
1 cup of ricotta
1 Tablespoon of Fresh Chopped Parsley
1/2 Tablespoon of Basil
1/2 lb Block Jalapeño Cheese
1/2 lb Block Mozzarella Cheese
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INSTRUCTIONS
Start out by heating a large pan or pot over a Medium/Low heat. Also begin heating a large pot of water on a low heat.
Preheat oven to 350°.
Chop the onion, bell pepper, celery, and garlic.
Melt the half stick of butter in the large pan.
Once the butter has completely melted, drop in the chopped vegetables. Let simmer for roughly 10 minuets, stirring occasionally.
During this time chop the sliced mushrooms into small pieces.
After 10 minuets of sautéing the vegetables, add the chopped mushrooms and sauté for another 10 minuets.
Next you will add the can of Rotel, and sauté for another 10 minuets.
Next add the crawfish tails, shrimp and the Cajun seasoning. Sauté for 20 minuets.
At this time increase the heat on your pot of water to a boil. Once the water has been brought to a boil, season the water with some salt, and boil the lasagna noodles for 9 minutes.
While the pasta is boiling, chop enough fresh parsley to equal out to roughly a tablespoon. Set aside for now.
When it comes time to drain the Lasagna, reserve some of the pasta water. If the pasta tends to bind together, the pasta water can help break it apart while maintaining good pasta starch.
After the 20 minuets of sautéing the crawfish is up, add in the cream cheese, and blend until completely melted.
Next add the 1/2 cup of parmesan, and blend evenly.
Turn the fire off and let sit.
At this time shred the jalapeño and mozzarella cheese.
In a separate bowl, add the can of cream of mushroom soup and ricotta, the chopped parsley, and 1/2 tablespoon of basil leaves. Mix well.
Spray the bottom of a 9 x 13 baking dish with a nonstick cooking spray.
In the pan with seafood mixture, move the mixture to one side of the pan. Lean the pan so that the liquid sauce moves to one side of the pan. Use this sauce to layer the bottom of the baking dish.
Add a layer of Lasagna noodles.
Add a layer of cream of mushroom soup mixture.
Add a layer of seafood mixture.
Add a layer of mozzarella and jalapeño cheese.
Repeat these steps two more times.
Bake in the oven for 30-40 minuets, or until the inner sides os cooked
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