CAJUN LASAGNA

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Cajun Lasagna image

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

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h35m

Yield 8

Number Of Ingredients 8

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), cut into 1/4-inch slices
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

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.

Nutrition Facts : Calories 510, Carbohydrate 31 g, Cholesterol 175 mg, Fat 2, Fiber 3 g, Protein 32 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 1370 mg, Sugar 6 g, TransFat 1 g

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