It may not be a traditional southern recipe, but I still think Cajun Crab & Shrimp Lasagna could be a good dinner recipe during Mardi Gras. It’s a fusion of southern creole flavors and Italian style.
I never used to make any kind of lasagna from scratch. That is, until I learned that lasagna can be made in a slow cooker without having to pre-boil the noodles. Eliminating that step closes the deal for me. Making homemade lasagna has never been easier!
This Cajun Crab & Shrimp Lasagna needed a sauce all of its own to highlight the flavors of creole in the seasoning. That’s why I didn’t use a typical Italian marinara sauce. Instead, saucy crushed tomatoes were simmered with white wine, herbs and spices for a short period before assembling the layers.
You could also make traditional lasagna in the Ninja Cooking System this way. Simply brown the meat, mix in the sauce, and ladle most of it into a bowl so that it can be layered on with the pasta and cheese mixtures. One pot. Minimal cleanup. So awesome.
This time around, I used those short, flat lasagna noodles instead of the typical long ones with ruffled edges. These are almost the perfect fit for the Ninja Cooking System and only require a little bit of breaking around the edges to nestle into the cooker’s curved corners.
Set the dial on the Ninja Cooking System to STOVETOP HIGH. Preheat for 3 minutes. Add the extra virgin olive oil to the cooker. Saute the shallot in the olive oil for 2 minutes. Add the bell pepper and celery, and saute another 3 minutes. Stir in the garlic, then pour in the wine. Cook for 1 minute. Drop in the fresh herbs and creole seasoning. Add the crushed tomatoes and tomato sauce, stir, and bring to a boil. Turn the dial to STOVETOP MEDIUM, cover, and cook for 20 minutes.
In the meantime, stir together the cream cheese, sour cream and egg. Add the shrimp, crab meat and half of the cheddar jack cheese and gently mix.
Once the 20 minutes is up on the sauce, turn the dial on the Ninja Cooking System to SLOW COOK LOW. Ladle most of the sauce into a bowl, leaving a thin layer on the bottom of the cooker. Add a layer of lasagna noodles, then top with half of the seafood mixture. Pour in about a third of the sauce from the bowl, spreading to cover the seafood layer. Repeat the layers again; noodles, seafood, sauce. Then add a final layer of noodles and top with the last of the sauce. Sprinkle with the remaining cheddar jack cheese. Cook for 3 hours until noodles are tender and the cheese on top is slightly browned. Serve and enjoy!
I tackle life with enthusiasm and positivity, and I'm on a mission to spread the feel good factor to others. Food is often my tool of choice for making that happen. I realized that it worked for me when my cooking helped me land my husband, Rob. I'm a spontaneous entertainer and always ready for a party.