Recipe: "Slap Ya Grandmama!" Crawfish Lasagna

Hey love's!

It's Mardi Gras season out here in Louisiana and I found myself having a major craving for some crawfish! I typically make Crawfish Étouffée when that craving starts but I needed to switch it up! I simply incorporated crawfish tails instead of my usual ground turkey into the recipe and the results were, good lawd, beyond delicious! I don't think I will ever make lasagna the other way again! I'm being nice and sharing the recipe, so if you try it, make sure to tag me and post plenty of pics!

Slap Ya Grandmama Crawfish Lasagna 
Yields: 10-12 Servings 
Prep time: 30 min. (may be less)
Cook time: 30 -35 min. or until cheese is that beautiful, bubbly, golden brown. :)


  • 1 jar of Classico Red Tomato and Basil sauce 
  • 1 Jar of Classico Roasted Garlic Alfredo sauce
  • 1 tbsp Extra Virgin Olive Oil
  • 1 bag of Spinach (washed)
  • 2 boxes Vigo-Alessi No Boil Lasagna (works best but you can use any no boil lasagna you find)
  • Various cheeses. I used chunks of parmesan, sharp cheddar, mozzarella, and aged white cheddar cheeses which I shredded myself. (I hate Ricotta cheese and never use it in my lasagna, you may use it if you'd like.)
  • 2 packs of frozen Louisiana crawfish tails (or you can peel crawfish, if you bad. Ain't nobody got time for all that though.)
  • 1 white onion, diced
  • 2 cloves of garlic, sliced thinly 
  • 1 green onion, finely chopped 
  • Cavender's All Purpose Greek Seasoning (Like my auntie says "I put this s*** on EVERYTHING!" So, I didn't measure when I added it to the sauce, I recommend about 5 good shakes. Note: Be careful, too much of this seasoning will make your dish way too salty!)
  • 1 tsp Salt (to taste)
  • 1 tbsp Zenon's all purpose seasoning (spicy) The best seasoning is homemade seasoning, ask me how you can get your own jar ;-)
  • 2 tbsp Crushed Red Pepper flakes
  • 2 tbsp dried Oregano leaves
  • 2 tbsp dried Parsley leaves
  • 2 tbsp dried Basil leaves

Preheat oven to 350°. 
In a medium sized baking dish, place a layer of the Vigo-Alessia No Boil lasagna. (Note: I also sprayed my dish with Baker's Joy nonstick baking spray first. You may use oil, butter or a nonstick spray to prevent sticking.)
In a saucepan on medium heat, add olive oil, onions, green onions, and garlic. Sauté veggies until they are slightly browned and the onions are becoming clear. 
Add both sauces to your saucepan and then add all seasonings and stir them in.
When sauce starts to boil, add crawfish tails and spinach and cook for another 10-15 min (still on medium heat).
Remove sauce from stovetop and set aside.
Shred all cheeses in separate mixing bowl. (You may also use cheese that is already shredded.)
Spoon your sauce over your first layer of pasta and then add cheese on top. 
Repeat until your baking dish is full or you run out of sauce and cheese. Discard or refrigerate left over ingredients.
Place lasagna in oven and bake for 30-35 minutes, or until cheese on top is golden brown.
Remove lasagna from oven and allow to cool for a few minutes before cutting into that pan of pure deliciousnesss. :-)

Serve with your favorite wine or non-alchoholic beverage.

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