Jerk Chicken Sausage Lasagna

recipe by:
The Best Dressed Chicken
Cook Time:
Serves 8
  • 10 Best Dressed Chicken Jerk Chicken Sausages, thinly sliced
  • 1 box lasagna sheets
  • 2 tbsp fresh garlic, chopped
  • 2 tbsp fresh parsley
  • 1 tbsp garlic powder
  • 2 tins tomato sauce of your choice
  • Roasted diced tomatoes (optional)
  • 2 cups mixed cheese
  • 1 cup mozzarella cheese
  • 1 cup parmesan cheese (grated)
  • 1 tbsp olive oil
  • ½ cup red wine
  • salt and pepper to taste
Optional: Balsamic Glaze
  • 2 cups balsamic vinegar
  • ½ cup brown sugar
Jerk Chicken Sausage Lasagna
  • Boil lasagna sheets according to package directions. (remember to add salt).
  • In another pan, turn heat to medium high. Add olive oil, chopped garlic and sausages. Cook for about 2 minutes.
  • Turn heat to medium low. Add red wine to deglaze the pot and collect all the flavors. Allow the alcohol to cook off. This should take about one minute.
  • Add two tins of tomato sauce and diced roasted tomatoes.
  • Add garlic powder and season with salt and pepper.
  • Turn heat to low and allow it to simmer for about 20 mins.
  • The lasagna sheets should be ready by this time. Start by running them under some cold water and separate the sheets.
  • Measure them by the casserole dish you will be using and cut the sheets accordingly for layering. Time to layer.
  • Set oven to 450 F.
  • Spray your dish with cooking oil.
  • Layer with lasagna sheets, enough to cover the bottom of your dish.
  • Add Jerked Chicken Sausage sauce mixture. Then a mixture of all your cheeses.
  • Repeat these three steps until you have reached the top of your casserole dish and cheese is the last layer.
  • The last layer requires the most cheese.
  • Bake uncovered for about 10 mins or until golden brown.
  • Allow to rest then garnish with the parsley and serve.
  • The Sausages are spicy and flavorful; therefore, you don’t need to overpower it with too much. Stick to fresh seasonings.
  • If you want to make this a gluten free dish, you can replace the lasagna sheets with thinly sliced zucchini.
  • Use a disposable foil pan to avoid washing up after.
Optional: Balsamic Glaze
  • Heat balsamic vinegar in a small saucepan over medium heat. Add brown sugar to the pan and heat together.
  • Bring to a gentle boil, then reduce heat to medium-low and let simmer, stirring occasionally, until the vinegar thickens and is reduced to about 1/2 cup (about 8 - 10 minutes). It should be thick enough to coat the back of a spoon.
  • Remove from heat and allow to cool completely before serving (about 15 minutes).
  • Drizzle over lasagna.
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