Wednesday, August 29, 2012

Crawfish and Shrimp Lasagna

Have you met anyone that doesn't like lasagna?  I haven't either.  Even my picky eater brats get excited when there's a big pan of lasagna in the oven.

Make up a lasagna filled with your favorite seafood and you have just become everyones best friend!

12 lasagna noodles
3 tablespoons of butter
1 medium size onion, finely chopped
3 teaspoons minced garlic
3 tablespoons all-purpose flour
2-1/2 cups of half-n-half
1 cup grated Percorino Romano cheese
1-1/2 teaspoons Emeril's Essence
2 teaspoons Louisiana Hot Sauce
1/4 teaspoon black pepper
1 lb. crawfish tails
1 lb. medium size (31/40) fresh shrimp, peeled and de-veined
3/4 cup grated Parmesan cheese
2 cups shredded Mozzarella cheese


Cook the lasagna noodles in a large pot of salted, boiling water for about 8 minutes.  Carefully remove the noodles to a baking sheet lined with wax paper and lightly drizzle each noodle with a little olive oil to prevent them from sticking to each other until you are ready for them.

Spray a 9 x 13 baking dish with non-stick cooking spray.

Pre-heat the oven to 375 degrees F and place a rack in the middle of the oven.

Melt the butter in a high sided skillet or large pot over medium heat.  Once the butter is melted add in the onions and cook until translucent, about 4 minutes.  Add in the garlic and cook for 1 more minute.  Stir in the flour and cook for about 5 minutes, stirring continuously to keep the mixture from burning.  Gradually add in the half-n-half, making sure the flour and half-n-half are combined before adding more.  Once all of the half-n-half has been added and the sauce is slightly thickened, add in the Essence and the hot sauce, stir to blend, then add in the Pecorino Romano cheese, stirring to melt the cheese.  Check the seasonings and adjust if necessary.

Fold in the crawfish tails and cook for about 4 minutes and then add in the shrimp and cook for another 2 to 3 minutes or until the shrimp turn pink.  Remove the pan from the burner.



Ladle just enough of the sauce into the bottom of the baking dish to thinly coat the bottom of the dish.  In a separate bowl, reserve about 1-1/2 ladle of the sauce.

Cover the bottom of the pan with 4 lasagna noodles.  Ladle about 1/3 of the seafood mixture over the noodles then sprinkle a little of the Parmesan and Mozzarella cheeses over the seafood. Repeat the process and after the second layer, place the last 4 noddles on top and evenly spread the reserved sauce over the noodles.

Sprinkle the remaining cheeses on top of the sauce and cover the pan with foil.

Bake in the pre-heated 375 degree F oven for 15 minutes.  Remove foil and bake for another 15 to 20 minutes, until the cheese is golden brown and bubbly.





Remove the lasagna from the oven and allow it to rest for 10 minutes before slicing and serving.

C'est, c'est bon!



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7 comments:

The Japanese Redneck said...

What an excellent idea!

David said...

Katherine, At the last blogger party I confirmed that I'm not a big crawfish fan. However, crawfish and shrimp lasagna is another matter. Looks good and sounds good and I don't have to suck those little bugger's heads! Take Care, Big Daddy Dave

Marjie said...

I don't like making lasagna, but I do love shrimp. Now I find myself pondering making this particular lasagna!

Pam said...

Now, this is my kind of lasagna!

Lynda Olsen said...

I've never had crawfish before, but I'd try this lasagna in a minute - it sounds fantastic!

Chris said...

You know, ever since the crawfish boil y'all did, Trevor has mentioned crawfish at least a dozen times.

Faye Davis said...

I love crawfish and would love to have it in some awesome lasagna like this recipe.

faye