Lasagna leaves Italy and heads to the Bayou with the addition of shrimp and spicy sausage.
uncooked lasagna noodles
cans (14.5 oz each) diced tomatoes with green chiles, drained
bag (12 oz) frozen cooked deveined peeled miniature/tiny shrimp (tails off), thawed, rinsed and drained
lb smoked spicy sausage (andouille or kielbasa), cut into 1/4-inch slices
jar (16 oz) Alfredo pasta sauce
cups shredded mozzarella cheese (8 oz)
cup shredded Parmesan cheese (2 oz)
tablespoons chopped fresh parsley, if desired
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.
To reduce the spiciness, swap the sausage with 2 cups of cut-up cooked chicken instead.
Save preparation time by using mini lasagna (mafalda) noodles and stirring the ingredients together to make an oven casserole.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.