Pillsbury Cajun Shrimp Lasagna |
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Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 8 |
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A local grocer seems to always have bags of tiny frozen shrimp on sale, but other than shrimp salad, I haven't known what else I could do with them. I'm hoping this recipe will be a keeper. Ingredients:
10 uncooked lasagna noodles |
2 (14 1/2 ounce) cans diced tomatoes and green chilies, drained |
1 (12 ounce) bag frozen cooked deveined peeled miniature shrimp, thawed, rinsed and drained (tails off) |
1/2 lb smoked spicy sausage, cut into 1/4-inch slices (andouille or kielbasa) |
1 (16 ounce) jar alfredo sauce |
2 cups shredded mozzarella cheese (8 oz) |
1/2 cup shredded parmesan cheese (2 oz) |
2 tablespoons chopped fresh parsley, if desired |
Directions:
1. Heat oven to 350°F Cook and drain noodles as directed on package.
2. 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.
3. 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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