Thursday, July 22, 2010

Cajun Lasagna

10 uncooked oven ready lasagna noodles
1 can (14.5 oz) diced tomatoes with green chiles, drained
1 can (14.5 oz) diced tomatoes, slightly drained
1 tsp. cajun seasoning
salt and pepper to taste
1 bag (12 oz) frozen cooked deveined peeled miniature/tiny shrimp (tails off), thawed, rinsed and drained
1/2 lb smoked sausage kielbasa, cut into 1/4-inch slices, cut in half
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

1. Heat oven to 350°F.
2. Mix tomatoes together, add cajun seasoning, salt and pepper.
3. 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.
3. Cover dish with foil. Bake about 45 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.

Note: If you like it Spicy try a Spicy Sausage.

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