Lunch: Cajun Lasagna

Lasagna leaves Italy and heads to the Bayou with the addition of shrimp and spicy sausage.

Ingredients

10 uncooked lasagna noodles
2 cans (14.5 oz each) diced tomatoes with green chiles, drained
1 bag (12 oz) frozen cooked deveined peeled miniature/tiny shrimp (tails off), thawed, rinsed and drained
1/2 lb smoked spicy sausage (andouille or kielbasa), cut into 1/4-inch slices
1 jar (16 oz) Alfredo pasta sauce
2 cups shredded mozzarella cheese (8 oz)
1/2 cup shredded Parmesan cheese (2 oz)
2 tablespoons chopped fresh parsley, if desired

Instructions

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.

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