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
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).
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