Prepare the Noodles

Cook the noodles in a large pot of water as per package directions. When al dente (still firm but not crunchy and not too soft), drain and toss with a little olive oil to help prevent sticking. Set aside.

Make the Creamy RO*TEL Sauce

In a sauce pan sauté all ingredients, except for cream cheese, and heavy cream on medium until it perfumes. Whisk in heavy cream and cream cheese and simmer on low heat until sauce combines and is smooth.

Season to taste with salt and black pepper.

Prepare Cheese Mixture

In a medium bowl, combine all of the cheese mixture ingredients. Season to taste with salt, basil, and pepper.

Assembly

When ready to cook, preheat oven to 375°F.

Spread ½ cup of the Creamy RO*TEL sauce across the bottom of a 9 by 9 baking dish.

Cut the lasagna noodles in half to turn each one into shorter strips. Lay three strips across the bottom of the dish, slightly overlapping.

Dollop 1 cup of the cheese mixture over the noodles and gently spread across the noodles.

Sprinkle 1 cup of shredded cheese on top of the cheese mixture, followed by 2 tablespoons of Parmesan.

Scoop and gently spread 1 cup of the sauce across the cheeses.

Repeat another layer of noodles, cheese mixture, mozzarella, Parmesan, and RO*TEL Cream sauce. You should be out of the cheese mixture at this time.

Prepare the top layer by laying out the third layer of noodles. Top with the remaining sauce, the rest of your crawfish, green onion, cilantro, and shrimp on top. approximately 1.5 cups (unless you want to save some for serving).

Sprinkle with the remaining 1 cup of mozzarella and 2 Tablespoons of Parmesan.

Cover with tin foil or a lid and bake for approximately 50 minutes. The edges of the dish should be bubbling and the top cheese melted. Remove the lid/foil and finish baking 10-15 minutes or until the top is lightly browned. Or Remove the cover earlier or turn on the broiler for a few minutes. *DO not Burn!

Remove from oven and let sit 15 minutes before cutting and serving.

Bayou Boil Ramen

Ingredients

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