Go Back
–+ servings

Louisiana Lasagna

BakedChickenCoastalDinnerFallOvenSpicyStove-TopWinter
Time :1 hour
Yield :4 servings
Print
Share :
Add as Preferred Source on Google

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.
Hack it:
Add smoked sausage or andouille alongside the chicken for extra Cajun flavor.
Swap chicken for shrimp for a seafood-inspired version.
Stir spinach, mushrooms, or zucchini into the vegetable layer.
Use Pepper Jack instead of some of the mozzarella for extra spice.
Finish with sliced green onions, fresh parsley, and a drizzle of hot sauce.
Leftovers:
Crisp individual slices in a skillet until the edges are golden and crunchy.
Chop the lasagna into a skillet hash with peppers and a fried egg.
Turn leftovers into stuffed bell peppers topped with extra cheese.
Roll the filling into tortillas for Cajun-inspired lasagna enchiladas.
Reheat a slice and serve over creamy polenta or rice with extra sauce.

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.
×