Destined to be a new favorite with all around the table, this zesty take on traditional Italian lasagna is a nod to the Gulf Coast. Increase the amount of Cajun seasoning if you like spicier fare. —Mary Lou Cook, Welches, Oregon
Cajun Chicken Lasagna
Cajun Chicken Lasagna
Prep Time
20 min
Cook Time
3 hours
Yield
8 servings
Ingredients
- 2 pounds ground chicken
- 2 celery ribs with leaves, chopped
- 1 medium green pepper, chopped
- 1 medium onion, chopped
- 1 can (28 ounces) crushed tomatoes, undrained
- 1 cup water
- 1 can (6 ounces) tomato paste
- 3 teaspoons Cajun seasoning
- 1 teaspoon sugar
- 2 cups shredded part-skim mozzarella cheese
- 1 carton (15 ounces) ricotta cheese
- 9 uncooked lasagna noodles
Directions
- 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. Cook, covered, on low for 3-4 hours or until noodles are tender.
Nutrition Facts
1 piece: 466 calories, 19g fat (9g saturated fat), 113mg cholesterol, 618mg sodium, 39g carbohydrate (9g sugars, 4g fiber), 38g protein.
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