Shelly's Recipe

BAKED LASAGNA CREOLE STYLE

Category: Pasta - Baked

Meat Sauce
2 lbs ground chuck
8 oz crawfish or shrimp, pureed
1/2 cup olive oil
2 cloves garlic, minced
1 cup onion, chopped
1/3 cup celery, chopped fine
2 tbsp parsley, chopped fine
2-14 oz cans Italian style tomatoes and juice, chopped
12 oz tomato paste
8 oz tomato sauce
2 tsp Creole seasoning
1 package Shrimp Creole Mix
2 cups water
2-10 oz packages lasagna noodles

To a large saucepan add olive oil and preheat. Add ground meat, pureed crawfish, onion and celery. Saute until brown stirring occasionally to prevent sticking. Stir in garlic and parsley, cook over low heat for 10 minutes.

Add next six ingredients to meat mixture. Blend thoroughly and cook over low heat until thick, about 1 hour to 1 hour and 15 minutes. While sauce is cooking prepare 2- 10 oz packages of lasagna noodles according to package direction. Rinse with cool water and allow to drain.

Cheese Sauce
1-16 oz package ricotta cheese
1-11 oz package cream style cottage cheese
2 tbsp parsley, chopped fine
1 1/2 tsp Creole seasoning
3 eggs, beaten
1 cup Parmesan cheese
2 lbs mozzarella cheese, slices

To suitable mixing bowl, add first six ingredients and blend thoroughly. Set aside.

To a greased 15" x 20" x 2" or 2- 13" x 9" x 2" baking dish add in layers of 1/3 meat sauce, 1/3 of mozzarella cheese slices, and 1/3 of ricotta and cottage cheese mix , and cover with a layer of cooked lasagna noodles. Repeat layer steps until ingredients are depleted. Remember to cover with meat sauce and cheese. Bake in 350 degrees preheated oven for 30 minutes or until hot.