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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 8 |
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Destined to be a new favorite with all around the table, this zesty take on traditional Italian lasagna nods to the Gulf Coast. Increase the amount of Cajun seasoning if you like spicier fare. Ingredients:
2 pounds ground chicken |
2 celery ribs with leaves, chopped |
1 medium green pepper, chopped |
1 medium onion, chopped |
1 can (28 ounces) crushed tomatoes, undrained |
1 cup water |
1 can (6 ounces) tomato paste |
3 teaspoons cajun seasoning |
1 teaspoon sugar |
2 cups (8 ounces) shredded part-skim mozzarella cheese |
1 carton (15 ounces) ricotta cheese |
9 uncooked lasagna noodles |
Directions:
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.
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. Cover and cook on low for 3-4 hours or until noodles are tender. Yield: 8 servings.
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