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Cajun Chicken Lasagna

 Cajun Chicken Lasagna
Destined to be a new favorite with all around the table, this zesty take on traditional Italian lasagna nods to the Gulf Coast. Increase the amount of Cajun seasoning if you like spicier fare.
8 ServingsPrep: 20 min. Cook: 3 hours


  • 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 (8 ounces) shredded part-skim mozzarella cheese
  • 1 carton (15 ounces) ricotta cheese
  • 9 uncooked lasagna noodles


  • 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. Yield: 8 servings.

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Cajun Chicken Lasagna (continued)

Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.