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Servings: 9 to 12 Pending Appetites
• 1 bell pepper, finely chopped
• 1 yellow sweet onion, finely chopped
• 4 large garlic cloves (6 to 8 small cloves) finely chopped
• 2 stalks of celery, finely chopped
• 1 stick of butter
• 1 = 4 oz. Ortega hot dice Jalapeno
• 8 oz. sliced or diced Portobello mushrooms (optional)
• 8 oz. cream cheese
• 2 = 10 oz. cans cream of mushroom soup
• 1 10 oz. can Rot Tel chopped tomatoes
• ½ Tbsp. Tony Chachere’s creole seasoning
• 2 lbs. crawfish (Frozen or Fresh)
• 2 Tbsp. fresh parsley, chopped
• 1 Tbsp. dried chopped Basil
• 9 to 12 Lasagna pasta strips
• 8 oz. Havarti Jalapeno cheese, graded
• 8 oz. mozzarella cheese, graded
• 9 X 13 deep baking dish
Special Note: In lieu of finely chopping the mixed vegetables, I have used a blender that worked perfectly. It’s the flavor that vegetables give, I don’t care for big hunks of vegetables in my mixture.
Directions: Frying Pan
1. Add stick of butter
2. Add onions, bell pepper, celery and garlic. Cook approximately 10 minutes on medium high heat till they are caramelized, do not burn, stir occasionally.
3. After caramelization add Portobello mushrooms to vegetables (optional) and cook down a few minutes
4. Add the Rot Tel tomatoes to vegetables
5. Add cream cheese to vegetable mixture. Stir until melted down and combined with vegetables
6. Add crawfish and excess juices from crawfish to vegetables & cook approximately five minutes
7. Add creole seasoning
8. Stir to combine all ingredients and shut off burner and set aside.
Directions Bowl Mixture:
9. Place cream of mushroom soup cans into bowl
10. Add fresh parsley
11. Add dried chopped basil
12. Add Ortega hot diced Jalapeno
13. Stir all ingredients to combine and set aside
Direction: 10 quart pot:
14. Add salt to water
15. Add Lasagna to boiling water, do not overcook Lasagna. Cook Lasagna 1 or 2 minutes less than package instructs. You only need pasta soft enough to fold. Lay Lasagna on cookie sheet to maintain flatness.
Directions: Layering Lasagna:
16. In frying pan push vegetables to one side to access juices from pan.
17. In a 9 X 13 ceramic dish layer bottom of dish with the juices from the pan one time only
18. 1st layer, lay three strips of Lasagna on top of juices (it is okay to roll Lasagna up ends of the dish with the Lasagna and or overlap the Lasagna on bottom of dish)
19. With a spoon, lay some of the soup mixture on top of each Lasagna strip. (it does not take much)
20. Then layer the crawfish vegetable mixture
21. Then sprinkle sparingly the Havarti Jalapeno cheese
22. Then sprinkle sparingly the Mozzarella cheese
23. Repeat this layering process for another two layers, total of three layers.
24. Top the final layer with the Havarti and Mozzarella cheese
25. Preheat oven to 350 degrees
26. Place dish in the center of the oven and bake for 35 to 45 minutes or until a light brown coating on top of the cheese.
27. Take dish out of oven and let dish cool down a bit and serve, Enjoy!