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Preheat your oven to 350 degrees F. Line a 9"x13" pan with foil lined parchment paper.
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In a small sauce pan heat cream over medium low.
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When the cream is hot (almost a simmer) add the cream cheese and stir until smooth.
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Remove the cream mixture from the heat and add 1/2 (8 oz.) of the shredded cheese (a little at a time), stirring constantly until all cheese is melted in and the sauce is smooth. Add 1/2 tsp. of the cumin and stir. Set aside.
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Over medium high heat in a medium sauté pan add the oil, jalapeños, olives, and garlic. Stir for a minute.
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Add the raw shrimp and the imitation crab meat and stir until the shrimp begins to turn pink.
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Pour both cans of salsa verde over the crab and shrimp mixture. Add 1 tsp. of the cumin.
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Stir until well combined and simmering.
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Taste mixture add salt and pepper as needed.
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Remove from heat.
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Pour all enchilada sauce into a large shallow dish.
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To assemble lasagna dip each tortilla into the enchilada sauce coating both sides.
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Arrange 4 coated tortillas in the bottom, and up the sides, of your lined pan.
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Ladle about 2 cups of the meat mixture over the tortillas and spread out evenly.
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Pour 1/2 to 1 cup of the cheese sauce evenly over the meat mixture.
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Sprinkle 1/3 of the remaining shredded cheese over the cream sauce.
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Repeat exact sequence of layers one more time.
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Top lasagna with one more layer of tortillas, a layer of cream sauce, and the last of the shredded cheese.
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Bake uncovered for 40 to 50 minutes. Until the cheese on top is golden brown and the lasagna is hot and bubbly.
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Let the lasagna rest outside the oven for 15 to 20 minutes.
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Slice and EAT!!!