Crawfish Étouffé Lasagna


The classic lasagna we all know and love gets a complete Cajun makeover.

YIELD 4–6 servings
PREP TIME 20 minutes
COOK TIME 30–40 minutes

12 lasagna noodles
1 (8-ounce) package cream cheese, softened
1 cup cottage cheese
1 (16-ounce) jar étoufée sauce
3 cups cooked crawfish tail meat
2 cups shredded mozzarella
2 cups torn kale
Louisiana-style hot sauce to taste

1. Preheat the oven to 375°F.
2. Parboil the noodles according to package instructions. Meanwhile, combine the cream cheese and cottage cheese in a bowl and set aside.
3. Spread some étoufée sauce on the bottom of a 9-x-9-inch baking dish. Add a layer of noodles, then spread some of the cheese mixture on top. Top with some crawfish, kale and mozzarella. Season with hot sauce. Repeat the layering process with the remaining ingredients.
4. Bake for 30–40 minutes, until the cheese melts and turns golden brown. Allow to set for 10–15 minutes before cutting and serving hot.

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