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"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard

Cajun Lasagna Recipe

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This recipe for Cajun Lasagna is from St Michael's Episcopal Church Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
10 uncooked lasagna noodles
2 cans (14.5 oz. each) diced tomatoes with green chilies, drained
1 12 oz. bag of frozen cooked deveined shrimp (tails off), thawed, rinsed, and drained
½ lb. spicy sausage (andouille or kielbasa) cut into ¼ inch slices
1 jar (16 oz.) Alfredo pasta sauce
2 c. shredded mozzarella cheese (8 oz.)
½ c. shredded parmesan cheese (2 oz.)
2 Tbsp. chopped fresh parsley, if desired
Add jalapeno and or chipotle peppers to taste
Directions:
Directions:
1. Heat oven to 350º.
2. Cook and drain noodles as directed on package.
3. Spread one cup of the tomatoes in an un-greased 13 x 9 inch glass baking dish. Top with 5 noodles, overlapping slightly if needed. layer with half each of the remaining tomatoes, the shrimp, sausage, Alfredo sauce and mozzarella cheese.
4. Repeat layers. Sprinkle Parmesan cheese over the top.
5. Cover dish with foil. Bake about 30 minutes or until center is hot and bubbly.
6. Uncover; bake 15 to 20 minutes longer or until cheese is melted.
7. Let stand for 15 minutes before cutting.
8. Sprinkle with parsley.

 

 

 

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