Lasagna with a touch of Creole

Updated: May 27


My absolute favorite meal of Mitch's, next to the Stuffed Bell Peppers, is his Lasagna.

It is hearty and so simple to make when you don't have all day to be in the kitchen.

Most people will place the Lasagna sheets in the pan and cook with the meat mixture. We boil the lasagna sheets and then layer. It is entirely up to you how you wish to cook your lasagna sheets.


What you will need:

6 Cups of Water

1lb Ground Beef

1lb Ground Sausage

Package of Shredded Cheese (mild cheddar/colby & cheddar jack) Use as much to your taste.

1 Box of Lasagna Sheets

1. 22oz can of Cream of Mushroom

1. 32oz Jar of Spaghetti Sauce

2 Teaspoons Moore Cajun Smokehouse Creole Seasoning. (optional)


Instructions:

Combine your hamburger meat and ground sausage in a large skillet. Cook over medium heat and stir until meat is completely brown and crumbled.


While your meat is browning, bring to boil a pan of 6 cups of water. Place individual sheets of Lasagna into the water and cook until soft.


Once your meat has browned, combine your cream of mushroom, along with the spaghetti sauce.

Mix and blend these ingredients together. Once mixed, sift in 2 teaspoons of Creole Seasoning.


Take your Lasagna dish, lay down one layer of noodles, then a nice, even layer of the lasagna mixture.

Sift your cheese to your desired amount.

Repeat these steps until your pan is full and finish the top with a nice even coat of lasagna mixture and cheese.


Place in the oven at 275o for 1 hour or until your top layer of cheese has completely melted and bottom layers slightly bubble through.

Serve with seasoned potatoes or a nice fresh salad and garlic bread.





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