Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Baked Lasagna Creole Style
- add review
- #74813
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
Meat Sauce
2 pounds ground beef
8 ounces crawfish or shrimp, pureed
1/2 cup olive oil
2 cloves garlic, minced
1 cup onion, chopped
1/3 cup celery, chopped fine
2 tablespoons parsley, chopped fine
2 cans (14 ounce size) Italian-style tomatoes and juice, chopped
2 cans (6 ounce size) tomato paste
1 can (8 ounce size) tomato sauce
2 teaspoons Creole seasoning
1 package shrimp Creole mix
2 cups water
2 packages (10 ounce size) lasagna noodles
Cheese Sauce
1 package (16 ounce size) Ricotta cheese
1 package (11 ounce size) cream-style cottage cheese
2 tablespoons parsley, chopped fine
1 1/2 teaspoon Creole seasoning
3 eggs, beaten
1 cup Parmesan cheese
2 pounds Mozzarella cheese slices
directions
For Meat Sauce: To a large saucepan, add olive oil and preheat. Add ground meat, pureed crawfish, onion and celery. Saute until brown stirring occasionally to prevent sticking. Stir in garlic and parsley, cook over low heat for 10 minutes.
Add next six ingredients to meat mixture. Blend thoroughly and cook over low heat until thick, about 1 hour to 1 hour and 15 minutes.
While sauce is cooking, prepare lasagna noodles according to package direction. Rinse with cool water and allow to drain.
For Cheese Sauce: To suitable mixing bowl, add first six ingredients and blend thoroughly. Set aside.
For Assembly: To a greased 15" x 20" x 2" or two 13" x 9" x 2" baking dishes, add in layers of 1/3 meat sauce, 1/3 of mozzarella cheese slices, and 1/3 of ricotta and cottage cheese mix. Cover with a layer of cooked lasagna noodles.
Repeat layer steps until ingredients are depleted. Remember to cover with meat sauce and cheese.
Bake in a 350 degrees F preheated oven for 30 minutes or until hot.
added by
jenifersrecipes
nutrition data
Nutritional data has not been calculated yet.
Beer makes batters better, meat more tender, and sauces more flavorful.
The name, vodka, comes from the Russian phrase zhiznennaia voda, or "water of life". It can be made from everything from potatoes to beets. It's considered to be fairly flavorless which makes it a great liquor for mixed drinks.
reviews & comments