Cajun Lasagna

By Addie

Lasagna leaves Italy and heads to the Bayou with the addition of shrimp and spicy sausage.

Ingredients

• 10 uncooked lasagna noodles
• 2 cans (14.5 oz each) diced tomatoes with green chiles, drained
• 1 bag (12 oz) frozen cooked deveined peeled miniature/tiny shrimp (tails off), thawed, rinsed and drained
• 1/2 lb smoked spicy sausage (Andouille or kielbasa)
• 1 jar (16 oz) Alfredo pasta sauce
• 2 cups shredded mozzarella cheese (8 oz)
• 1/2 cup shredded Parmesan cheese (2 oz)
• 2 tablespoons chopped fresh parsley, if desired
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Preparation

Step 1

1 Heat oven to 350°F. Cook and drain noodles as directed on package.

2 Spread 1 cup of the tomatoes in ungreased 13x9-inch (3-quart) glass baking dish. Top with 5 noodles, overlapping slightly as needed. Layer with half each of the remaining tomatoes, the shrimp, the sausage (sliced), Alfredo sauce and mozzarella cheese. Repeat layers. Sprinkle Parmesan cheese over top.

3 Cover dish with foil. Bake about 30 minutes or until center is hot and bubbly. Uncover; bake 15 to 20 minutes longer or until cheese is melted. Let stand 15 minutes before cutting. Sprinkle with parsley.



Expert Tips:


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.