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Ah, Louisiana. One of America's quirkiest, most fascinating states. Their towns and cities are known for being proud of silly things, like being the Frog Capital of the world. And don't you worry, they have festivals to celebrate said funny phenomenon. Their hearty Southern dishes don't come to play, either, and Louisiana Lasagna is tasty proof of that. This dish is loaded with crunchy veggies, soft lasagna noodles, and cheesy, creamy filling, and like many other local dishes, it will leave you feeling fuller than a tick. The kick of Cajun seasoning will make you believe that you're among the festive, fun streets of the Bayou State, no matter where you are. Blair the trumpets and start to jig, the tastes of Louisiana Lasagna are as theatrical and jovial as its namesake!
Ah, Louisiana. One of America's quirkiest, most fascinating states. Their towns and cities are known for being proud of silly things, like being the Frog Capital of the world. And don't you worry, they have festivals to celebrate said funny phenomenon. Their hearty Southern dishes don't come to play, either, and Louisiana Lasagna is tasty proof of that. This dish is loaded with crunchy veggies, soft lasagna noodles, and cheesy, creamy filling, and like many other local dishes, it will leave you feeling fuller than a tick. The kick of Cajun seasoning will make you believe that you're among the festive, fun streets of the Bayou State, no matter where you are. Blair the trumpets and start to jig, the tastes of Louisiana Lasagna are as theatrical and jovial as its namesake!
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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