Taste of Home
Cajun Chicken Lasagna
TOTAL TIME: Prep: 20 min. Cook: 3 hours
YIELD: 8 servings.
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
Ingredients
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2 pounds ground chicken
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2 celery ribs with leaves, chopped
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1 medium green pepper, chopped
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1 medium onion, chopped
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1 can (28 ounces) crushed tomatoes, undrained
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1 cup water
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1 can (6 ounces) tomato paste
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3 teaspoons Cajun seasoning
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1 teaspoon sugar
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2 cups shredded part-skim mozzarella cheese
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1 carton (15 ounces) ricotta cheese
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9 uncooked lasagna noodles
Directions
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1.
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.
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2.
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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