12 cooked lasagna noodles
1 pound crawfish tails
1 pound medium uncooked shrimp
1 pound lump crab meat (2 cans drained)
4 cups ricotta cheese
2 1/2 cups shredded pepper jack cheese
2 1/2 cups shredded parmesan cheese
1 cup shredded mozzarella
1 (8 ounce package) cubed velveeta
1 large egg
1/4 cup parsley ground or freshly chopped
1/4 cup basil ground or freshly chopped
1 teaspoon paprika
1 diced bell pepper
1 diced onion
4 minced garlic cloves
1 tablespoon minced deseeded jalapeno pepper
1 teaspoon olive oil
1 diced roma tomato

12 cooked lasagna noodles 1 pound crawfish tails 1 pound medium uncooked shrimp 1 pound lump crab meat (2 cans drained) 4 cup s ricotta cheese 2 1/2 cups shredded pepper jack cheese 2 1/2 cups shredded parmesan cheese 1 cup shredded mozzarella 1 (8 ounce package) cubed velveeta 1 large egg 1/4 cup parsley ground or freshly chopped 1/4 cup basil ground or freshly chopped 1 teaspoon paprika 1 diced bell pepper 1 diced onion 4 minced garlic cloves 1 tablespoon minced deseeded jalapeno pepper 1 teaspoon olive oil 1 diced roma tomato

Preheat oven to 350°. Grease 9 X 9 casserole dish.

Sauté bell peppers, onion, garlic and jalapeno pepper in olive oil. Melt in velveeta and 1/2 cup pepper jack cheese. Add shrimp, crawfish and tomatoes. Cook the shrimp halfway done, slightly transparent. Season with an even coat of Tony’s and pinch of cayenne. Fold in crab meat after done cooking.

In mixing bowl, fold together ricotta, egg, 1/2 cup pepper jack, 1 cup parmesan, parsley, paprika, basil.

Spread 1 tablespoon of seafood sauce on bottom of greased baking dish. Spread layer of noodles. Spread 1/32 ricotta mix. Next layer, spread 1/3 seafood mix. Next layer, pepper jack cheese and parmesan sprinkled. Repeat layers.

Bake uncovered for 30 minutes until bubbly. Let stand 10 minutes, then serve warm.