Being a pure-bred Cajun, I've come across lots of "to die for" recipes. I created this particular one about twelve years ago and it's the one that made my husband propose marriage...to me! If you need help finding some of the ingredients, like Creole Seasonings, let me know.
Burgundy

CRAWFISH LASAGNA

3 large onions, chopped fine
1 1/2 bell peppers, chopped fine
1/2 lb. butter

Saute onion and bell pepper in butter. (Add chicken broth if needed.)

Season with Tony Chachere's Creole Seasoning.

Add Garlic, minced extra fine.

Add Cayenne Pepper to taste.

1 teaspoon oregano
1 teaspoon thyme

Add oregano and thyme to onion mixture.

2 lbs. Crawfish Tails

Add crawfish tails (and any fat in package); cook until tails are curled.

2 (8oz.) pkgs. Cream Cheese; add and stir to blend well.

Note: Cornstarch may be added at this point to thicken mixture; dissolve in a little chicken broth first.

Prepare Lasagna Noodles as per package instructions; drain.

8 ozs. Monterey Jack Cheese; grated.

Line a casserole dish (13" x 9") with crawfish mixture; then add a layer of prepared lasagna noodles; next, a thin layer of Monterey Jack Cheese. Alternate layers; top with Jack Cheese.

Bake at 350 degrees until bubbly.