**Creole Lasagna**
(The inventive cooks in Cooper City, Florida, have a knack for giving traditional dishes a creative twist. This robust Louisiana-style variation of lasagna is a delicious example.)
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*Ingredients*
8 ounces dried lasagna noodles (8)
1/2 pound smoked sausage (such as andouille), halved lengthwise and sliced
1/2 pound lean ground beef
1/2 cup chopped celery
1/4 cup chopped green sweet pepper
1/4 cup chopped onion
2 cloves garlic, minced
1-1/2 cups water
1 6-ounce can tomato paste
2 teaspoons sugar
1/2 teaspoon salt
1/4 to 1/2 teaspoon ground red pepper*
8 ounces sliced mozzarella cheese
1/3 cup finely shredded Parmesan cheese
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*Directions*
~1. Lightly grease a 3-quart rectangular baking dish; set aside. Cook lasagna noodles according to package directions; drain.
~2. Meanwhile, in a large saucepan or Dutch oven, cook smoked sausage over medium-high heat until lightly browned, stirring frequently. Remove sausage from pan. In same saucepan, cook ground beef, celery, green pepper, onion, and garlic until meat is browned and vegetables are tender. Drain off fat. Stir in sausage, water, tomato paste, sugar, salt, and ground red pepper. Bring to boiling; reduce heat. Cover; simmer for 15 minutes.
~3. In the prepared baking dish, arrange half of the lasagna noodles. Top with half of the meat sauce and half of the cheeses. Repeat layers with remaining noodles and remaining sauce.
~4. Bake, covered, in a 350 degree F oven for 20 minutes. Uncover. Top with remaining cheeses; bake for 10 minutes more. Let stand for 10 minutes before serving. Makes 8 servings.
*Note: If using a spicy sausage such as andouille, use the 1/4 teaspoon ground red pepper.
ENJOY!!!!
*~*MillenniumWitch*~*
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