Lasagna leaves Italy and heads to the Bayou with the addition of shrimp and spicy
10 uncooked lasagna noodles
2 (14.5 ounce) cans diced tomatoes with green chilies, drained
1 (12 ounce) bag frozen cooked deveined peeled miniature/tiny shrimp (tails off), thawed, rinsed and drained
1/2 pound smoked spicy sausage (andouille or kielbasa), cut into 1/4-inch slices
1 (16 ounce) jar Alfredo pasta sauce
2 cups shredded mozzarella cheese (8 ounces)
1/2 cup shredded Parmesan cheese (2 ounces)
2 tablespoons chopped fresh parsley, if desired
Heat oven to 350 degrees F.
Cook and drain noodles as directed on package.
Spread 1 cup of the tomatoes in ungreased 13 x 9-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
Repeat layers. Sprinkle Parmesan cheese over top.
Cover dish with foil. Bake for about 30 minutes or until center is hot and
Uncover; bake for 15 to 20 minutes longer or until cheese is melted.
Let stand for 15 minutes before cutting.
Sprinkle with parsley.
prep time 30 min | bake time 50 min | servings 8
To reduce the spiciness, swap the sausage with 2 cups of cut-up cooked chicken
Save preparation time by using mini lasagna (mafalda) noodles and stirring the
ingredients together to make an oven casserole.
Nutrition Facts Serving Size: 1 Serving Calories 510 Calories from Fat 260
Total Fat 29g Saturated Fat 17g Trans Fat 1g Cholesterol 175mg Sodium 1370mg Total
Dietary Fiber 3g Sugars 6g Protein 32g
% Daily Value*: Vitamin A 25% Vitamin C 8% Calcium 45% Iron 15%