Creole Lasagna


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Smoked sausage and sweet green pepper are a great addition to lasagna.

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Serving Size / Yield

8 servings


  • 1 (8 oz.) pkg. dried lasagna noodles
  • 1/2 lb. Andouille smoked sausage
  • 1/2 lb. lean ground beef
  • 1/2 C. chopped celery
  • 1/4 C. chopped green sweet pepper
  • 1/4 C. chopped onion
  • 2 cloves garlic, minced
  • 1 1/2 C. water
  • 1 (6-oz.) can tomato paste
  • 2 tsp. sugar
  • 1/2 tsp. salt
  • 1/4 tsp. ground red pepper
  • 8 oz. sliced mozzarella cheese
  • 1/3 C. finely shredded Parmesan cheese

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Lightly grease a 3-quart rectangular baking dish; set aside. Halve sausage lengthwise and slice. Cook lasagna noodles according to package directions; drain. Meanwhile, in a large saucepan or Dutch oven, cook smoked sausage over medium-high heat until lightly browned, stirring frequently. Remove sausage from pan. In same saucepan, cook ground beef, celery, green pepper, onion, and garlic until meat is browned and vegetables are tender. Drain off fat. Stir in sausage, water, tomato paste, sugar, salt, and ground red pepper. Bring to boiling; reduce heat. Cover; simmer for 15 minutes. In the prepared baking dish, arrange half of the lasagna noodles. Top with half of the meat sauce and half of the cheeses. Repeat layers with remaining noodles and remaining sauce. Bake, covered, in a 350 degree F oven for 20 minutes. Uncover. Top with remaining cheeses; bake for 10 minutes more. Let stand for 10 minutes before serving.

Makes 8 servings.

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