SEAFOOD LASAGNA

SEAFOOD LASAGNA 

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 (10 oz) Can of Rotel 

1 lb of Crawfish Tails

1 lb of Small Shrimp

1 lb of Lump Crab Meat

1/2 Tablespoon Cajun or Creole Seasoning 

1 (8 oz) Block of Cream Cheese 

1/2 Cup Grated Parmasean Cheese 

1/2 lb Block Jalapeño Cheese

1/2 lb Block Mozzarella Cheese

BECHAMEL

1/2 Stick of Unsalted Butter

1/4 Cup of Flour

1 Pint of Half & Half

1 Teaspoon of Salt

1 Teaspoon of Pepper

1 Tablespoon of Fresh Chopped Parsley

1/2 Tablespoon of Basil

Start out by heating a large pan or pot over a Medium/Low heat. Also begin heating a large pot of water on a Medium 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 20 minuets, stirring occasionally. 

At this time increase the heat to your pot of water so that it can reach a boil.

After 20 minuets of sautéing add the can of Rotel, and sauté for another 10 minuets. 

If water has reached a boil, season the water with a teaspoon of salt, and boil the lasagna noodles for 9 minutes.

When it comes time to drain the Lasagna, reserve some of the pasta water. If the pasta is stuck together, the pasta water can help break it apart while maintaining good pasta starch.

At this time, begin to get a small pot or pan heated on a low heat, for the bechamel. 

After the 10 minuets of sautéing the rotel and Vegetables is up, add in the cream cheese, and blend until completely melted.

Next add the 1/2 cup of parmesan cheese, and blend evenly.

Next add the crawfish tails, shrimp, and the Cajun seasoning. Sauté for 10 minuets or until the shrimp have firm up, turning a light pink color. 

Once reached, turn the fire off and let sit. 

During this time, In the small pan, add the 1/2 stick of unsalted butter and 1/4 cup of flour. Begin stirring quickly until you reach a smooth blonde roux. 

Next add a small amount of the pint of half & half. Continue stirring as you add more. 

Once you’ve added in all of the half & half, and you’ve reached a white gravy; add in the 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper. 

Chop a handful of fresh parsley to equal out to roughly a tablespoon. Add it to the bechamel. 

Also add the 1/2 tablespoon of basil to the bechamel and mix well. 

Turn the fire off and set aside. 

At this time shred the havarti jalapeño and mozzarella cheese. 

Spray the bottom of a 9 x 13 baking dish with a nonstick cooking spray. 

In the pan with the crawfish and shrimp 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. 

Add a layer of the bechamel mixture. 

Add a layer of crawfish mixture. 

Add a layer of crabmeat. 

Add a layer of mozzarella and jalapeño cheese.

Repeat these steps two more times, starting with the Lasagna. 

Bake in the oven for 40-45 minuets, or until you start to see a golden color form around the edges. 

Let cool for 10 minuets when done. Enjoy!