Jerk Chicken Sausage Lasagna
Ingredients
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
Instructions
- 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.
Tips:
- 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.
