Cajun and Creole Recipes
Cajun Lasagna
Lasagna leaves Italy and heads to the Bayou with the addition of shrimp and spicy sausage.
Prep: 30 min | Bake: 50 min | Yield: 8 servings
Ingredients
- 10 uncooked lasagna noodles
- 2 (14.5 ounce) cans diced tomatoes with green chilies, drained
- 1 (12 ounce) bag frozen cooked deveined peeled miniature/tiny shrimp (tails off), thawed, rinsed and drained
- 1/2 pound smoked spicy sausage (andouille or kielbasa)*, cut into 1/4-inch slices
- 1 (16 ounce) jar Alfredo pasta sauce
- 2 cups (8 ounces) shredded mozzarella cheese
- 1/2 cup (2 ounces) shredded Parmesan cheese
- 2 tablespoons chopped fresh parsley, if desired
Instructions
- Heat oven to 350 degrees F.
- Cook and drain noodles as directed on package.
- Spread 1 cup of the tomatoes in ungreased 13 x 9-inch (3-quart) glass baking dish. Top with 5 noodles, overlapping slightly as needed. Layer with half each of the remaining tomatoes, the shrimp, sausage, Alfredo sauce and mozzarella cheese.
- Repeat layers. Sprinkle Parmesan cheese over top.
- Cover dish with foil. Bake for about 30 minutes or until center is hot and bubbly.
- Uncover; bake for 15 to 20 minutes longer or until cheese is melted.
- Let stand for 15 minutes before cutting.
- Sprinkle with parsley.
Notes
* To reduce the spiciness, swap the sausage with 2 cups of cut-up cooked chicken instead.
Save preparation time by using mini lasagna (mafalda) noodles and stirring the ingredients together to make an oven casserole.
Nutrition
Per serving: Calories 510 Calories from Fat 260 Total Fat 29g Saturated Fat 17g Trans Fat 1g Cholesterol 175mg Sodium 1370mg Total Carbohydrate 31g
Dietary Fiber 3g Sugars 6g Protein 32g
% Daily Value*: Vitamin A 25% Vitamin C 8% Calcium 45% Iron 15%
Exchanges: 1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat
* Percent Daily Values are based on a 2,000 calorie diet.
Attribution
Recipe and photo used with permission from:
Pillsbury