Sunday, January 26, 2020

Crockpot Creole Chicken Lasagna

When teaching yourself new recipes you discover flavors and foods you would of never tried and liked before. With me I found orzo and even got my granddaughters to like it. But, I also enjoy daily Creole seasoning. How on my hard boiled eggs. So when I found this recipe, I said “I’ve got to try it.” Not only does it have one of my favorite ingredients, it’s marvelous! Serving: 8 Total Time: 3 hours 20 minutes

2 pounds ground chicken
2 celery ribs with leaves, chopped
1 medium green pepper, chopped
1 medium onion, chopped
1 can (28 ounces) crushed tomatoes, undrained
1 cup water
1 can (6 ounces) tomato paste
3 teaspoons Creole seasoning
1 teaspoon sugar
2 cups shredded part-skim mozzarella cheese
1 carton (15 ounces) ricotta cheese (or make homemade ricotta
9 uncooked lasagna noodles


In a large skillet, cook chicken over medium heat until no longer pink. Add the celery, green pepper and onion; cook and stir 5 minutes longer or until tender. Stir in the tomatoes, water, tomato paste, Creole seasoning and sugar. In a small bowl, combine cheeses. Spread 1 cup meat sauce in a greased oval 5- or 6-qt. crockpot. Layer with 3 noodles (breaking noodles if necessary to fit), a third of the remaining meat sauce and a third of the cheese mixture. Repeat layers twice. Cover and cook on low for 3-4 hours or until noodles are tender. Easy Peasy!

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