Cajun Seafood Lasagna

Ingredients

• 1 stick Unsalted Butter (divided, 1/2 cup)
• 1 pound Andouille Sausage (sliced)
• 2 cans Crushed Tomatoes (28‑oz cans)
• 18 ounces Tomato Paste (one 18‑oz can)
• 2 tablespoons Cajun Seasoning (store‑bought or homemade)
• 1 teaspoon Garlic Powder
• 1 teaspoon Italian Seasoning
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper (freshly ground)
• 1 tablespoon Sugar
• 2 pounds Shrimp (peeled and deveined)
• 1 pound Crawfish (cooked, tails removed)
• 1 cup Pepper Jack Cheese (shredded)
• 1 cup Mozzarella Cheese (shredded)
• 1 cup Sharp Cheddar Cheese (shredded)
• 0.5 cup Parmesan Cheese (grated)
• 12 pieces Lasagna Noodles (no‑boil or regular, pre‑cooked according to package)
• 1 sheet Aluminum Foil (to cover lasagna)

Instructions

1. Brown the Sausage

   Melt 1/2 stick of butter in a large pot over medium heat, add the sliced Andouille sausage and cook until browned, breaking it up with a wooden spoon.

   Time: PT5M

   Temperature: medium heat on stove

2. Build the Tomato Base

   Add the crushed tomatoes, tomato paste, Cajun seasoning, garlic powder, Italian seasoning, salt, pepper and sugar. Stir well and bring to a gentle simmer.

   Time: PT15M

   Temperature: low simmer

3. Add Seafood

   Stir in the shrimp and crawfish, sprinkle an extra pinch of Cajun seasoning, and cook until the shrimp turn pink and the crawfish are heated through, about 3‑4 minutes.

   Time: PT5M

   Temperature: medium heat

4. Preheat Oven

   Preheat the oven to 350°F (175°C).

   Time: PT10M

   Temperature: 350°F

5. Assemble the Lasagna

   Spread a thin layer of sauce on the bottom of the baking dish. Layer 4 lasagna noodles, then half the sauce, then a mixture of all four cheeses. Repeat the noodle‑sauce‑cheese layers, ending with a final layer of noodles, remaining sauce, and the rest of the cheese on top.

   Time: PT10M

6. Bake Covered

   Cover the dish tightly with aluminum foil and bake for 20 minutes.

   Time: PT20M

   Temperature: 350°F

7. Bake Uncovered

   Remove the foil and bake an additional 10 minutes until the cheese on top is golden and bubbling.

   Time: PT10M

   Temperature: 350°F

8. Rest Before Serving

   Allow the lasagna to rest for 10 minutes before cutting. This helps the layers set and makes slicing easier.

   Time: PT10M

Nutrition Facts

Calories

450

Protein

30g

Carbohydrates

35g

Fat

20g

Fiber

3g