Cajun Lasagna

uncooked lasagna noodles

cans (14.5 oz each) diced tomatoes with green chiles, drained

bag (12 oz) frozen cooked deveined peeled miniature/tiny shrimp (tails off), thawed, rinsed and drained

1/2

lb smoked spicy sausage (andouille or kielbasa), cut into 1/4-inch slices

jar (16 oz) Alfredo pasta sauce

cups shredded mozzarella cheese (8 oz)

1/2

cup shredded Parmesan cheese (2 oz)

tablespoons chopped fresh parsley, if desired

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1

Heat oven to 350°F. Cook and drain noodles as directed on package.
2

Spread 1 cup of the tomatoes in ungreased 13x9-inch (3-quart) glass baking dish. Top with 5 noodles, overlapping slightly as needed. Layer with half each of the remaining tomatoes, the shrimp, sausage, Alfredo sauce and mozzarella cheese. Repeat layers. Sprinkle Parmesan cheese over top.
3

Cover dish with foil. Bake about 30 minutes or until center is hot and bubbly. Uncover; bake 15 to 20 minutes longer or until cheese is melted. Let stand 15 minutes before cutting. Sprinkle with parsley.

To reduce the spiciness, swap the sausage with 2 cups of cut-up cooked chicken instead.
Save preparation time by using mini lasagna (mafalda) noodles and stirring the ingredients together to make an oven casserole.