Crawfish Lasagna By The Cajun Ninja - cooking recipe

Ingredients

4 ounces butter (1/2 stick)
1 onion, chopped
1 bell pepper, chopped
2 sticks celery, minced
4 garlic cloves, minced
1 (8 ounce) package of sliced baby portabella mushrooms (best if chopped small)
1 (10 ounce) can Rotel Tomatoes
2 lbs peeled crawfish tails
1/2 tablespoon cajun seasoning or 1/2 tablespoon creole seasoning
1 tablespoon fresh parsley, finely chopped
1/2 teaspoon dried basil
1 (8 ounce) cream cheese, softened (if not softened, it will be grainy and difficult to mix)
2 (10 1/2 ounce) cans cream of mushroom soup
1/2 cup grated parmesan cheese
1/2 lb shredded havarti jalapeno cheese or 1/2 lb monterey jack pepper cheese
1/2 lb shredded mozzarella cheese
16 ounces lasagna noodles, boiled in salted water for 9 minutes (will be slightly undercooked)

Preparation

In a large pan melt 1/2 stick of butter; saute onion, bell pepper, celery, garlic and mushrooms until tender.
Add to the sauteed mixture: Cajun or creole seasoning, Rotel tomatoes and crawfish. Saute 20 minutes.
Mix chopped parsley, dried basil, cream of mushroom soup, softened cream cheese and parmesan in bowl; set aside.
In a separate bowl mix Harvarti Jalapeno (or pepper jack) and mozzarella; set aside.
Spray bottom of 9x13 baking dish with olive oil or non-stick spray.
Take some of the juice from the cooked crawfish mixture and cover the bottom of the baking dish, then multi-layer and divide equally over that juice in this order: noodles, mushroom soup mixture, two cheeses and crawfish mixture. Repeat this layering process, ending with a shredded cheese layer over the top. Note: with each layer slightly overlap lasagna noodles lengthwise.
Bake in preheated 350 degrees for 30-40 minutes Let sit 5-10 minutes.