Scott's Lasagna Recipe Cajun Style

This is a recipe originally from The River Road Recipe Book, out of Baton Rouge. The book was first published by the Junior League of Baton Rouge in September of 1959. Many of the recipes call for ingredients I had never heard of but my mother in law, having been a Louisiana resident for about 20 years, enlightened me.

So far I have made four recipes from River Road and they have all turned out really well. I have, however, modified all the recipes. This has been for a few reasons. Some recipes, I felt, needed more vegetables, more cayenne pepper, less salt, less shortening (lard)-you get the idea. I’m trying to make food as authentically Louisianan as possible without all the fat that generally goes with them.

Here is the ingredient list and prep. for Scott’s Lasagna: (I named is after my husband who loves it!!)

Tomato sauce:
1lb Ground Beef
1 Clove of Garlic
1 t-spoon fresh Parsley
1 tablespoon Italian seasoning
1 ½ t-spoons of Salt (I use the salt free alternative but any salt will do!!)
3 small Tomatoes chopped
2 6oz cans of Tomato Paste
1 medium Red Onion
1 green Bell Pepper
1 ½ T-spoon Cayenne Pepper (less or more depending on how spicy you want it)
1 Jalapeno (optional)

Cheese mixture:
1 6oz carton of Ricotta Cheese
1 6oz carton Cottage Cheese (large curd)
2 beaten Eggs
½ T-spoon of Salt
½ T-spoon of pepper
2 Tablespoons fresh Parsley chopped
Topping between layers:
1lb Skim Mozzarella Cheese (cut into thin slices)
1 tub Parmesan Cheese

1 10 oz package lasagna pasta that does not require pre-boiling

Brown meat in skillet. Drain then place in French Oven or crock pot. Add all tomato sauce ingredients.
Simmer uncovered for 2 hours or until sauce is thick.

**(If you have purchased lasagna pasta that has to be cooked before baking, do so per package instructions.(Once pasta is cooked run under cold tap to cool)**
Combine ingredients for cheese mixture.

Place thin layer of tomato sauce at bottom of 13”x9”x2” pan. On top cover with pasta. Place layer of cheese mixture. Place layer of Mozzarella cheese on top. Sprinkle some Parmesan cheese on top of that. Repeat layers.
Cover with baking foil.
Bake at 375° for 25 minutes. Remove baking foil and continue baking for 10 mins unil top is brown (how brown you want the top to be is of personal taste, so if you want it crispier take the foil off sooner and for less crispy, leave the foil on longer)
Serves 6-8

Yum.