Ingredients
Units
Scale
- 6 ounces oven-ready or regular lasagna noodles
- 12 ounces cream cheese, softened
- 1 cup Mozzarella cheese, grated
- 1.5 teaspoons Italian seasoning
- 1 egg
- .5 teaspoon salt
- .25 teaspoon black pepper
- 1.5 tablespoons olive oil
- 1.5 tablespoons salted butter
- 1 cup chopped onion, 1 medium onion
- .5 cup sliced celery, 2 celery stalks
- .75 cup chopped green bell pepper, 1/2 large pepper
- 7 ounces stewed tomatoes, half can
- 3 cloves garlic, pressed or minced
- 1 pound raw crawfish, fat included
- .5 teaspoon salt
- .125 teaspoon cayenne pepper, or more
- .25 teaspoon Cajun Seasoning, or more
- 1.5 tablespoons salted butter
- 4 cloves garlic, pressed or minced
- 1.5 tablespoons all-purpose flour
- 1.5 cups milk
- .5 cup shredded parmesan cheese, packed
- .5 cup shredded pepper jack cheese, packed
- Breadcrumbs
- Shredded parmesan cheese
Instructions
- Preheat oven to 350 degrees and spray an 8"x11" or 9"x9" deep dish pan with cooking spray.
- Cook according to the package or soak in hot water for 20 minutes in a shallow oblong pan and drain.
- Mix all filling ingredients together in a medium-sized bowl and set aside.
- Heat butter and oil until butter is melted.
- Cook onion, celery, pepper, and tomatoes for 10 minutes, stirring often.
- Add garlic in the last few minutes of cooking.
- Add crawfish and cook for 20 minutes, covered, occasionally stirring on medium to low heat.
- Melt butter in a saucepan and saute' the garlic until it is aromatic.
- Stir in flour and cook for 1 minute.
- Add milk and cook until it starts to thicken.
- Add cheeses and stir until they are melted into the sauce; turn off the heat and set aside.
- Spread a little of the sauce in the casserole dish.
- Add half the noodles, then spread half the cheese filling on top.
- Spoon half of the crawfish on top of the cheese filling, then layer with the other half of the noodles.
- Spread the other half of the cheese filling, then the rest of the crawfish on top.
- Lastly, pour the sauce over the lasagna, spreading to cover.
- Garnish with breadcrumbs and more shredded parmesan cheese
- Bake for 45 minutes covered with foil, then 10 minutes uncovered.
- Let lasagna sit for a few minutes before cutting and serving.
Notes
- Soaking the lasagna in very hot water for 20 minutes tenderizes the noodles to al dente, and they finish cooking during the casserole's baking.
- You can also use oven-ready lasagna pasta; I usually soak these to ensure they cook all the way during baking, also.
- This recipe doubles easily baked in a 9'x13' deep dish pan.
- You can also prepare the lasagna ahead of time to bake or refrigerate or even freeze it, and then defrost when you are ready to bake and serve.
- Prep Time: 40 minutes
- Cook Time: 55 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Cajun
