2 stalks of celery, diced
1 orange bell pepper, diced
1 yellow onion, diced
1 tsp minced garlic
Lasagna Noodles (almost 2 boxes, can be no-boil)
2 packages of frozen Louisiana crawfish
1 lb lump crab meat *optional
1 Tbsp parsley, finely chopped
½ -1 tsp Tony Chachares cajun seasoning
1 blocks of cream cheese, softened
2 cans cream of mushroom soup
1/2 lb shredded mozzarella cheese
1/2 lb shredded parmesan cheese
1/2 lb shredded Colby jack cheese
Melt 1/2 stick of butter, saute celery, bell pepper, onion, garlic till tender.
Add Tony Chachares and crawfish, saute 20 mins.
Mix chopped parsley, cream of mushroom soup, softened cream cheese and parmesan in bowl.
Mix colby jack & mozzarella in a bowl.
Spray bottom of 9x13 baking dish with olive oil or non-stick spray.
Take some of the juice from the crawfish mixture and cover the bottom of a 9x13 baking dish, then layer noodles, mushroom soup mixture, two cheeses, and crawfish mixture. Repeat this process, ending with shredded cheese layer.
Bake 350 degrees for 30-40 mins (If using no-boil lasagna noodles, follow the instructions on the box). Let sit 5-10 mins.
