Cajun Lasagna

Theresa Caetta-Neumayer


When I make this it goes quickly!! A Cajun friend in the Army told me about this one. I don't make it to often it's a special treat! Don't use non-fat ingredients, it just won't work out. I don't exactly measure out everything, sorry!


★★★★★ 1 vote

A Lot!
1 Hr


  • ·
    lasagna noodles
  • 3 pkg
    cream cheese
  • 1 large
    sour cream (large tub, may not use it all)
  • 1-2 pkg
    mozzarella cheese
  • 1 LG can(s)
    tomato sauce (add any herbs you wish)
  • dash(es)
    cayenne pepper
  • ·
    cooked meat - optional - shredded chicken works well or pepperoni
  • 3 Tbsp
    dried or fresh basil, oregano for cheese mixture

How to Make Cajun Lasagna


  1. Ok...yummy! Cook then cool in cool water your noodles..cook to al-dente, no mushy noodles.
  2. As noodles are boiling, mix in a large bowl, herbs, cream cheese, sour cream (about half and half on the cheeses) and some of the mozzarella cheese.
  3. Layers: (will make 3 layer) sauce, noodles, cheese mixture, a sprinkle of cayenne pepper (it won't be hot but brings out the flavor of the cheese big time!),meat and more sauce. Sprinkle the rest of the cheese on top, top with foil and cook at 350 for one hour.
    Too make this even better: put together the day before, cook the next day.

Printable Recipe Card

About Cajun Lasagna

Course/Dish: Pasta
Regional Style: Italian

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