ounces lasagna noodles, boiled in salted water for 9 minutes (will be slightly undercooked)
In a large pan melt 1/2 stick of butter; saute onion, bell pepper, celery, garlic and mushrooms until tender.
Add to the sautéed mixture: Cajun or creole seasoning, Rotel tomatoes and crawfish. Saute 20 minutes.
Mix chopped parsley, dried basil, cream of mushroom soup, softened cream cheese and parmesan in bowl; set aside.
In a separate bowl mix Harvarti Jalapeno (or pepper jack) and mozzarella; set aside.
Spray bottom of 9x13 baking dish with olive oil or non-stick spray.
Take some of the juice from the cooked crawfish mixture and cover the bottom of the baking dish, then multi-layer and divide equally over that juice in this order: noodles, mushroom soup mixture, two cheeses and crawfish mixture. Repeat this layering process, ending with a shredded cheese layer over the top. Note: with each layer slightly overlap lasagna noodles lengthwise.
Bake in preheated 350 degrees for 30-40 minutes Let sit 5-10 minutes.