Cajun Chicken Lasagna

Ingredients

1 lb andouille sausage (sliced) 1 lb boneless skinless chicken breast halves (cubed) 1 package lasagna noodles (16 ozs) 2 tsps cajun seasoning 1 tsp sage (dried) 1/2 cup onion (chopped) 1/2 cup chopped celery 1/4 cup chopped green bell pepper 1/4 cup chopped red bell pepper 1 tbsp chopped garlic (chopped finely) 20 ozs alfredo sauce (divided) 1-1/2 cups shredded mozzarella cheese 1/2 cup grated parmesan cheese

Directions

1. Preheat oven to 325 degrees F. 2. Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 10 to 12 minutes, or until al dente; drain. 3. In a large skillet over medium-high heat, combine sausage, chicken, Cajun seasoning and sage. Cook until chicken is no longer pink and juices run clear, about 8-10 minutes. Remove chicken meat from skillet with a slotted spoon, and set aside. Saute onion, celery, bell pepper and garlic until tender. Remove from heat, and stir in cooked meat and one container Alfredo sauce. 4. Lightly grease a 9×13 inch baking dish. Cover bottom with 4 lasagna noodles. Spread with 1/2 of the meat mixture. Repeat layers, and cover with a layer of noodles. Spread remaining Alfredo sauce over top. Top with mozzarella cheese and sprinkle with Parmesan cheese. 5. Bake in preheated oven for 1 hour. Let stand 10-15 minutes before serving.

CrockPot Mushroom Lasagna

Ingredients

 6 oz uncooked lasagna noodles
 28 oz low-sodium spaghetti sauce
 1/3 cup water
 8 oz mushrooms, sliced
 15 oz ricotta cheese
 2 cups shredded mozzarella cheese      


       
                           
Directions

 1. Break noodles. Place half in bottom of greased crock pot.

 2. Layer half of sauce and water, half of mushrooms, half of
ricotta cheese, and half of mozzarella cheese over noodles.

 3. Repeat layers. Cover and cook on low 5 hours.

Chicken and Cheese Lasagne

    

  

  

      Ingredients

 8 oz Lasagna noodles

 1/2 cup Onion, chopped

 1/2 Green pepper, chopped

 4 Tablespoon Butter

 1 can (7 1/2 oz) cream of chicken soup

 1 cup Mushrooms, sliced

 1/2 cup Pimentos, chopped and drained

 1/3 cup White wine

 1/2 tsp Basil, crushed

 1 3/4 cup Cottage cheese

 2 cups Chicken breast, cooked and diced

 2 cups mild cheddar cheese, grated

 1/2 cup Grated Parmesan cheese                    

                       

                                 

 Directions

 1. Cook noodles according to package directions; drain.

 2. Saute onion and bell pepper in butter until onion is clear 

and tender. Stir in soup, mushrooms, pimento, wine and basil.

 3. Lay half the noodles in a 9"x 13" baking dish; top with 

half the sauce, followed in layers with half of the following: 

cottage cheese, chicken, cheddar and Parmesan cheeses. 

Add in layers remaining noodles, sauce, cottage cheese and chicken.

 4. Bake at 350 F for 45-50 minutes.

 5. Top with remaining cheeses; bake for 2-3 minutes more or 

until the cheese has melted.

Mexican Style Lasagna

Mexican Style Lasagna

  

      Ingredients

 4 corn tortillas 

 1 cup frozen corn, thawed 

 1 cup canned black beans, rinsed and drained 

 1 8-oz can diced tomato 

 1 8-oz can tomato sauce 

 4 oz sour cream 

 1/4 cup cheddar cheese, grated 

 2 green onions, sliced 

 2 oz black olives, pitted and sliced 

 1 1/2 teaspoons chili powder 

 1/2 teaspoon cumin 

 1/4 teaspoon garlic powder 

                       

                                 

 Directions

 1. Preheat the oven to 400°

 2. Slice the tortillas into 3 inch strips.

 3. In a small mixing bowl, mix the diced tomatoes, 

tomato sauce, chili powder, garlic powder and cumin.

 4. In an 8x8 pan, spread a third of the sliced tortillas, 

layer on half the sour cream, half the corn, half the 

black beans, and half the tomato sauce.

 5. Top with another third of the tortilla slices, the remaining 

sour cream, corn, and black beans.

 6. Top the lasagna with the remaining tortilla slices, the 

remaining tomato sauce and the cheddar cheese.

 7. Cover and bake 30-35 minutes. Uncover and spread 

on the green onions and olives. Cook another 5-7 minutes.

Crockpot Seafood Lasagna

Crockpot Seafood Lasagna  

  

            

       Ingredients

 1 24-oz. jar alfredo sauce

 1 24-oz. jar marinara sauce

 10 wide no-boil lasagna noodles

 1 cup fresh parmesan cheese, grated

 2 Tbsp. olive oil

 1 medium onion, sliced thin

 2 tsp. salt

 2 zucchini, peeled and julienned

 ½ lb. crabmeat, flaked

 ¼ lb. shrimp, peeled, cooked, and coarsely chopped

 6 oz. fresh mozzarella, sliced ¼-inch thick

 8 oz. ricotta cheese

 3 egg whites, beaten              

 Directions

  

 1. In large bowl, mix together olive oil, onion, salt, zucchini, 

crab, shrimp, mozzarella, ricotta, and egg whites.

 2. Grease the slow cooker well and drizzle 1 cup of the marinara 

on the bottom. Lay 2 noodles on top, slightly overlapping. 

 3. Spread 1 cup of filling on top of noodles, then drizzle 1 cup alfredo 

sauce on top. Cover with 2 more lasagna noodles, slightly overlapping.

 4. Use marinara sauce for second layer. Repeat layers until all sauce, 

filling, and noodles have been used up. End with sauce on top, then 

sprinkle with parmesan. Cover and cook on low for 5 to 7 hours.

Mushroom, Sausage, and Spinach Lasagna

Mushroom, Sausage, and Spinach Lasagna 

            

       

  Ingredients

 8 oz Package lasagna noodles 

 1 lb spicy Italian turkey sausage, casings removed 

 4 cups sliced mushrooms 

 1/4 cup water 

 1 lb frozen spinach, thawed 

 1 can crushed tomatoes

 1/4 cup chopped fresh basil 

 2 cups ricotta cheese 

 2 cups mozzarella cheese, shredded, divided 

                                                     Salt & freshly ground pepper, to taste                                                   

 Directions

  

 1. Preheat oven to 350°F. Coat a 9-by-13-inch glass 

baking dish with cooking spray. 

 2. Cook noodles in the boiling water until not quite al dente, 

about 2 minutes less than the package directions. Drain; return 

the noodles to the pot, cover with cool water, and set aside. 

 3. Coat a large nonstick skillet with cooking spray and heat 

over medium-high heat. Add sausage and cook, crumbling 

with a wooden spoon, until browned, about 4-5 minutes. 

Add mushrooms and water; cook, stirring occasionally and 

crumbling the sausage more, until the sausage is cooked through, 

the water has evaporated and the mushrooms are tender, 

7 to 10 minutes. Squeeze spinach to remove excess water, 

then stir into the pan; remove from heat. 

 4. In a medium mixing bowl mix together tomatoes 

with basil, salt, and pepper.

 5. To assemble lasagna: Spread 1/2 cup of the tomatoes in 

the prepared baking dish. Arrange a layer of noodles on top, 

trimming to fit if necessary. Evenly dollop half the ricotta over 

the noodles. Top with half the sausage mixture, one-third of 

the remaining tomatoes, and one-third of the mozzarella. 

Continue with another layer of noodles, the remaining ricotta,

 the remaining sausage, half the remaining tomatoes, and half 

the remaining mozzarella. Top with a third layer of noodles 

and the remaining tomatoes. 

 6. Cover the lasagna with foil and bake until bubbling and heated through, 

1 hour to 1 hour 10 minutes. Remove the foil and sprinkle the remaining 

mozzarella on the lasagna. Return to the oven and bake until the cheese 

is just melted but not browned, 8 to 10 minutes. Let rest for 10-12 minutes 

before serving.