Best Cajun Lasagna Recipes

CRAWFISH LASAGNA BY THE CAJUN NINJA

Steps:

• In a large pan melt 1/2 stick of butter; saute onion, bell pepper, celery, garlic and mushrooms until tender.
• Add to the sautéed mixture: Cajun or creole seasoning, Rotel tomatoes and crawfish. Saute 20 minutes.
• Mix chopped parsley, dried basil, cream of mushroom soup, softened cream cheese and parmesan in bowl; set aside.
• In a separate bowl mix Harvarti Jalapeno (or pepper jack) and mozzarella; set aside.
• Spray bottom of 9x13 baking dish with olive oil or non-stick spray.
• Take some of the juice from the cooked crawfish mixture and cover the bottom of the baking dish, then multi-layer and divide equally over that juice in this order: noodles, mushroom soup mixture, two cheeses and crawfish mixture. Repeat this layering process, ending with a shredded cheese layer over the top. Note: with each layer slightly overlap lasagna noodles lengthwise.
• Bake in preheated 350 degrees for 30-40 minutes Let sit 5-10 minutes.

CAJUN SHRIMP LASAGNA ROLL-UPS

Steps:

• In a large skillet, saute shrimp and onion in oil until shrimp turn pink. Stir in tomatoes and Cajun seasoning; set aside., In a large saucepan, saute garlic in butter for 1 minute. Stir in flour until blended. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheddar cheese until smooth. Add sausage; set aside., Spread 1/3 cup shrimp mixture over each noodle. Carefully roll up; place seam side down in a greased 13x9-in. baking dish. Top with cheese sauce. Sprinkle with pepper Jack cheese and paprika. , Cover and bake at 350° for 15 minutes. Uncover; bake 10-15 minutes longer or until bubbly. Let stand 15 minutes before serving.

CAJUN CHICKEN LASAGNA

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente; drain.
• In a large skillet over medium-high heat, combine sausage, chicken, Cajun seasoning and sage. Cook until chicken is no longer pink and juices run clear, about 8 minutes. Remove meat from skillet with a slotted spoon, and set aside. Saute onion, celery, bell pepper and garlic until tender. Remove from heat, and stir in cooked meat and one container Alfredo sauce.
• Lightly grease a 9x13 inch baking dish. Cover bottom with 4 lasagna noodles. Spread with 1/2 of the meat mixture. Repeat layers, and cover with a layer of noodles. Spread remaining Alfredo sauce over top. Top with mozzarella cheese and sprinkle with Parmesan cheese.
• Bake in preheated oven for 1 hour. Let stand 15 minutes before serving.

CAJUN CHICKEN LASAGNA

Steps:

• Preheat oven to 325 degrees.
• Bring a large pot of lightly salted water to a boil.
• Add pasta and cook for eight to ten minutes, or until al dente;drain.
• In a large skillet over medium-high heat, combine sausage, chicken, Cajun seasoning and sage.
• Cook until chicken is no longer pink and juices run clear, about 8 minutes.
• Remove meat from skillet with a slotted spoon and set aside.
• Saute onion, celery, bell pepper and garlic until tender.
• Remove from heat and stir in meat and one container alfredo sauce.
• Lightly grease a nine-by-13-inch baking dish.
• Cover bottom with 4 lasagna noodles.
• Spread with half the meat mixture.
• Repeat layers, ending with a layer of noodles.
• Spread remaining alfredo sauce over top.
• Top with mozzarella cheese and sprinkle with Parmesan cheese.
• Bake one hour.
• Let stand 15 minutes before serving.

CAJUN CHICKEN LASAGNA

Steps:

• In a large skillet, cook chicken over medium heat until no longer pink. Add the celery, green pepper and onion; cook and stir 5 minutes longer or until tender. Stir in the tomatoes, water, tomato paste, Cajun seasoning and sugar. In a small bowl, combine cheeses. , Spread 1 cup meat sauce in a greased oval 5- or 6-qt. slow cooker. Layer with 3 noodles (breaking noodles if necessary to fit), a third of the remaining meat sauce and a third of the cheese mixture. Repeat layers twice. Cover and cook on low for 3-4 hours or until noodles are tender.

CAJUN LASAGNA

Steps:

• Heat oven to 350°F. Cook and drain noodles as directed on package.
• 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, sausage, Alfredo sauce and mozzarella cheese. Repeat layers. Sprinkle Parmesan cheese over top.
• 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.

CAJUN CHICKEN LASAGNA WITH ANDOUILLE SAUSAGE

Steps:

• Heat oven to 350°F.
• Cook noodles as directed on package, omitting salt. Meanwhile, cook sausage, chicken and Cajun seasoning in large skillet 8 min. or until chicken is no longer pink, stirring occasionally. Remove meat mixture from skillet with slotted spoon; set aside. Discard all but 1 Tbsp. drippings from skillet. Add vegetables and garlic to reserved drippings; cook and stir 4 to 5 min. or until vegetables are crisp-tender. Stir in meat mixture, 2 cups pasta sauce and 2 Tbsp. Parmesan.
• Drain noodles. Spread 1/2 cup of the remaining pasta sauce onto bottom of 13x9-inch baking dish sprayed with cooking spray; cover with layers of 4 noodles, 1/3 of the meat mixture and 1/2 cup mozzarella. Repeat all layers twice. Cover with remaining noodles, pasta sauce, mozzarella and Parmesan. Cover with foil sprayed with cooking spray.
• Bake 1 hour or until heated through. Let stand 15 min. before cutting to serve.

CAJUN CHICKEN LASAGNA

Steps:

• 1. Preheat oven to 325 degree F. Cook noodles according to package directions. Drain; rinse. Combine sausage, chicken, Cajun seasoning, and sage. In a large skillet cook meat mixture 8 minutes or until chicken is no longer pink. Remove from skillet using a slotted spoon, reserving drippings in skillet. Set meat mixture aside; keep warm. In same skillet cook onion, celery, sweet pepper, and garlic in drippings until vegetables are tender. Stir in meat mixture, one container of the Alfredo sauce, and Parmesan cheese. 2. Lightly coat a 3-quart rectangular baking dish with nonstick spray. Arrange 4 noodles in bottom of dish. Spread with 2 cups of the meat-vegetable mixture. Sprinkle with 1/2 cup of the mozzarella. Repeat layers, ending with noodles. Carefully spread remaining Alfredo sauce over the top (if sauce is too thick, heat slightly). Cover; bake 1 hour or until heated through. Let stand 15 to 20 minutes before carefully cutting. Makes 12 servings.

CAJUN CHICKEN LASAGNA

Steps:

• 1. Preheat oven to 325 degrees.
• 2. Cook pasta in a large pot of boiling water until dente, drain.
• 3. In skillet over medium heat, combine sausage, chicken and Cajun seasoning and sage. Cook until chicken is no longer pink. Remove meat from skillet and set aside.
• 4. Saute onion, bell pepper and garlic until tender. Remove from heat, and stir in cooked meat and one container of Alfredo sauce.
• 5. Lightly grease a 9x13 baking dish. Cover bottom with 4 noodles and spread with 1/2 of the meat mixture. Repeat and end with layer of noodles on top.
• 6. Spread remaining Alfredo sauce over top. Top with mozzarella cheese and sprinkle with parmesan cheese. Bake in preheated oven for 1 hour. Let stand 15 minutes before serving.

PILLSBURY CAJUN SHRIMP LASAGNA

Steps:

• Heat oven to 350°F Cook and drain noodles as directed on package.
• 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, sausage, Alfredo sauce and mozzarella cheese. Repeat layers. Sprinkle Parmesan cheese over top.
• 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.

CAJUN LASAGNA - CREOLE CONTESSA

Steps:

• Pre heat oven to 375 degrees.
• Bring a large pot of salted water to boil. Cook pasta for 6 minutes.
• Rinse Pasta with warm water, drain, coat with oil and set aside.
• Mix seasonings, reserve 1 tablespoon for ricotta/cheese mixture, and set aside.
• In a large soup pot heated over medium heat add 2 tablespoon of olive oil, add onion, bell pepper, and celery.
• Saute for about 5 minutes, add garlic and cook 1 minute more.
• Add ground turkey and andouille sauce, break into small chunks. Season with remaining seasoning blend and cook until browned about 15 minutes.
• Add tomato paste and mix well, cook for 5 more minutes.
• Add tomato sauce and chicken broth, season with remaining seasoning blend and mix well.
• Lower heat to medium-low and cook uncovered for 30 minutes, stirring occasionally.
• Add chopped parsley and mix well and allow sauce to cook about 15 more minutes.
• Add 1/2 cup of parmigiano reggiano and mix well.
• To Assemble Ricotta/Cheese Mixture:
• Mix eggs, ricotta, parmigiano reggiano, 1 cup sharp, jack, and mozzarella cheese with remaining seasoning blend and set side.
• To Assemble Lasagna:
• In a large greased 13X9 inch casserole dish, place about 1 cup of pasta sauce on the bottom.
• Top with lasagna noodles, slightly overlapping noodles.
• Top with more pasta sauce, top with about 6 heaping tablespoons of ricotta/cheese mixture.
• Top with a handful of remaining grated cheeses and repeat with another layer of lasagna noodles, meat mixture/ricotta cheese mixture/grated cheese.
• For the last layer top with noodles, pasta sauce and remaining grated cheeses.
• Cover casserole with greased foil and bake at 375 degrees for 30 minutes.
• Remove foil and cook 20 minutes more.
• Remove from oven, allow to cool 10 minutes. Serve with garlic bread.

CAJUN LASAGNA

Steps:

• Preheat oven to 350° Saute in olive oil, bell pepper, oinon, garlic, and jalapeno. Melt in Velveeta and 1/2c. pepperjack Add Shrimp, Crawfish, tomatoes. Cook the shrimp half way done, slightly transparent. (prevents over cooking when it bakes) Season with an even coat of Tony's, and pinch of cayenne. In mixing bowl, fold together ricotta, egg, 1/2c. pepperjack, 1c. parmesan, parsley, paprika, basil. Spray 9x9" baking dish w/ non-stick spray Spread thin layer of Seafood Mix across bottom of pan. (this will keep the noodles from sticking) 1. Add a layer of noodles 2. Spread ½ the ricotta mix onto noodles 3. ½ of seafood mix (be sure to spread around the meat) 4. Top with shredded parmesan and pepper jack Repeat 1-4 one more time. Bake for 30min. until bubbly. Uncovered