Cajun Seafood Lasagna | With Special Guest

Dive into layers of indulgence with this bold and creamy Cajun Seafood Lasagna. Packed with seasoned mushrooms, rich cheeses, and sweet jumbo lump crabmeat, this dish fuses Southern comfort with Italian soul. A luscious sherry-cream sauce ties it all together, delivering the ultimate twist on traditional lasagna. Whether you're cooking for guests or a special date night, this seafood lasagna is a showstopper that doesn’t hold back on flavor. Check Out Equipment Used in my VIDEO Dalstrong Phantom Series Knife: https://amzn.to/4eRn1Aj Anova Culinary Sous Vide Precision Cooker: https://amzn.to/3GIZa9d EVERIE Sous Vide Container: https://amzn.to/4lTs2ut Spring Chef Swivel Vegetable Peeler: https://amzn.to/44HH8w6 HexClad Hybrid Nonstick 8-Inch Frying Pan: https://amzn.to/3GL4Z67 HexClad Hybrid Nonstick 10-Inch Frying Pan: https://amzn.to/3GFQyAj Ingredients For the Noodles: Lasagna noodles Water Old Bay Seasoning Slap Ya Mama Seasoning Dan-O’s Low Sodium Seasoning For the Mushroom Cream Sauce: 1 tbsp avocado oil 1 knob of butter 1 carton pre-sliced portobello mushrooms Salt & pepper (to taste) 1 shallot, diced 4 garlic cloves, chopped ½ cup sherry wine ½ cup heavy cream ½ cup shredded Havarti cheese ½ cup shredded Fontina cheese Fresh chopped parsley For the Seafood Ricotta Filling: ¾ cup ricotta cheese 1 container jumbo lump crabmeat Tony Chachere’s seasoning (to taste) Freshly grated Parmesan cheese Instructions 1. Cook the Noodles: Bring a large pot of water to a gentle simmer. Season generously with Old Bay, Slap Ya Mama, and Dan-O’s. Add lasagna noodles and cook until about 75% done. Drain and set aside. 2. Make the Mushroom Cream Sauce: In a large skillet, heat avocado oil and butter over medium heat. Sauté mushrooms with salt and pepper until tender. Add shallots and garlic, cooking until fragrant and translucent. Deglaze the pan with sherry wine, scraping any browned bits. Add a ladle of pasta broth, then stir in the heavy cream. Reduce heat to low and melt in Havarti and Fontina cheeses, stirring until smooth and creamy. Finish with a handful of fresh parsley. 3. Prepare the Ricotta-Crab Filling: In a mixing bowl, combine ricotta cheese, jumbo lump crabmeat, Tony Chachere’s seasoning, and grated Parmesan. Mix until well incorporated. 4. Assemble the Lasagna: Preheat oven to 375°F. Spread a layer of mushroom cream sauce on the bottom of a baking dish. Add a layer of lasagna noodles, then the ricotta-crab mixture, followed by more sauce. Repeat layers until you reach the top of the dish. Finish with a generous layer of Havarti and Fontina cheese. 5. Bake: Bake uncovered for 45 minutes or until golden and bubbling. Let rest for 10 minutes before slicing. 6. Serve & Garnish: Top each slice with extra sauce and chopped parsley for a polished finish. https://www.awin1.com/cread.php?awinmid=21679&awinaffid=1538673&ued= https://ui.awin.com/affiliate/1538673/merchant-profile/58127/overview https://www.facebook.com/themarmstrongjr/ #cooking #recipe #seafood #lasagna #foodie #cookingvideo #seafoodrecipes #seafoodlasagna,