The Scoop
Lasagna took a trip down to Louisiana and came back with Cajun seasoning, extra cheese, and absolutely no regrets!
Layers of tender chicken, peppers, creamy Cajun-Parmesan sauce, ricotta, and mozzarella turn this classic into a seriously cozy bake with a little Southern swagger.
Ingredients
- kosher salt, to taste
- 3/4 pound of lasagna noodles
- 2 tablespoons extra-virgin olive oil
- 1 onion, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 2 cloves garlic, minced
- 1 pound chicken breast, diced
- freshly ground black pepper, to taste
- 3 tablespoons unsalted butter
- 1 tablespoon Cajun seasoning
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1/2 cup parmesan, freshly grated
- 1/4 cup fresh parsley, plus more to taste for garnish, chopped
- 16 ounces whole milk ricotta
- 1 large egg
- 16 ounces mozzarella, grated
Directions
- Preheat the oven to 375 degrees F.
- Bring a large pot of salted water, using the kosher salt, to a boil and cook the lasagna noodles to al dente according to the package directions. Drain.
- While the noodles cook, in a large skillet over medium heat, warm the olive oil.
- Cook the onion, the red bell pepper, and the yellow bell pepper in the oil until softened, about 5 minutes.
- Add the garlic to the veggie mixture and cook until fragrant, about 1 minute.
- Add the chicken, the salt, and the pepper to the veggie mixture and cook until golden and no longer pink, about 8 minutes.
- Transfer the chicken mixture to a plate.
- In a skillet over medium heat, melt the butter.
- Sprinkle the melted butter with the Cajun seasoning and the flour and cook for about 1 minute.
- Whisk the milk into the Cajun mixture and simmer until it is thick and creamy, about 3 minutes.
- Turn off the heat and stir the parmesan and the parsley into the milk mixture.
- In a small bowl, stir the ricotta, the egg, the salt, and the pepper together.
- In a 9x13-inch baking dish, spread a thin layer of the sauce, then layer with 1/3 of the cooked lasagna noodles, then 1/3 of the ricotta mixture, then 1/3 of the chicken and veggie mixture, then top with 1/3 of the sauce and 1/3 of the mozzarella cheese.
- Repeat the layers until all the ingredients are used, ending with the mozzarella.
- Bake until heated through, bubbly, and golden, about 35 minutes.
- Garnish with the remaining parsley and serve.
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