Crawfish Lasagna

I watched this recipe some time ago and Rooney wanted to make it. In doing so we found a few things we did differently than what is on the video. Everyone has their own twist, but here is ours.


  • 4 oz butter (1/2 stick)
  • 1 onion chopped
  • 1 bell pepper, chopped
  • 2 sticks celery, chopped
  • 4 garlic cloves, minces
  • 1 (8oz) package of baby portabella mushrooms chopped
  • 1 (10 oz) can Rotel Tomatoes
  • 2 lbs peeled crawfish tails
  • ½ tbls Cajun seasoning
  • 1 tbls fresh parsley, finely chopped
  • ½ tsp dried basil
  • 1 (8oz) cream cheese, softened
  • 2 – 10 ½ oz cans creams of mushroom soup
  • ½ cup grated parmesan cheese
  • ½ lb shredded mozzarella cheese
  • 16 oz lasagna noodles, boiled in salted water for 9 minutes


  1. In a large pan melt ½ stick of butter; sauté onions, bell peppers, celery and garlic
  2. Add mushrooms cook longer
  3. To sauté mixture add Cajun seasoning, rotel tomatoes and crawfish. Sauté 20 minutes
  4. To mixture add softened cream cheese and parmesan cheese. Cook until thoroughly mixed
  5. In a separate bowl mix havarti jalapeno cheese and mozzarella – set aside
  6. In another bowl mix chopped parsley, dried basil, cream of mushroom soup blend well – set aside
  7. Spray bottom of 9X13 baking dish with non-stick spray.
  8. Take some of the juice from the 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, crawfish mixture and cheese.

Bake in preheated 350 degree oven for 30 minutes.  Let sit 5 to 10 minutes.

This recipe works well to fix and cook ahead of time and then reheat.

Cajun Ninja is a location guy from Houma, we really enjoy his recipes.


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