Recipes

Creole Lasagna

Creole Lasagna

Adapted from a recipe on the Southern Accent restaurant web site.

Serves 6-8.

Creole Sauce

Makes 6 cups

  • 2 whole bay leaves
  • 1 tsp. oregano
  • 1½ tsp. salt
  • ½ tsp. white pepper
  • ½ tsp. cayenne
  • ½ tsp. paprika
  • ½ tsp. black pepper
  • ½ tsp. thyme
  • ½ tsp. basil
  • ¼ cup unsalted butter
  • ¼ cup olive oil
  • 1 cup onions chopped
  • 1 cup celery chopped
  • 1 cup green pepper chopped
  • 1½ tsp. minced garlic
  • 1¼ cup chicken stock
  • 3 cups canned plum tomatoes crushed
  • 1 cup canned chili sauce

Directions

  1. Combine all spices.
  2. On medium heat, heat oil and butter in skillet.
  3. Stir in onions, peppers, and celery. Saute til the onions are transclucent but firm.
  4. Add garlic and spices. Cook for 5 minutes stirring occassionally.
  5. Stir in stock, tomatoes and chili sauce. Bring to boil.
  6. Reduce heat and simmer for 20 minutes. Remove bay leaves. Adjust salt to taste before serving.

Lasagna

  • ½ cup olive oil
  • 2 cups onion, chopped
  • 1 tsp. minced garlic
  • 1 large egglant, cubed
  • ¼ cup chopped parsley
  • ¼ cup chopped coriander
  • 1 cup roasted red peppers, chopped
  • ½ tsp. salt
  • ½ tsp black pepper
  • ½ tsp. blackening mix [available at our store]
  • 1 package of lasagna noodles [prepared per package instructions]
  • ½ cup goats cheese, cubed
  • ½ cup monterey jack cheese
  • ½ cup mozzarella cheese, cubed
  • ½ cup cheddar cheese, cubed
  • 1 bunch collard greens
  • 3 cups Creole sauce [recipe follows]
  • ¼ cup parmesan cheese

Directions

  1. On medium-high, heat oil in skillet, add onions, and cook until crispy and golden brown.
  2. Add garlic and cook for 3 minutes.
  3. Add eggplantand cook for 8 minutes. Then add parsley, coriander and red pepper and mix well.
  4. Add salt, pepper and blackening mix.
  5. Combine and set aside the cheeses [except the parmesan].
  6. Pour onhe cup of the Creole sauce in bottom of a baking dish, then place a layer of the prepared lasagna, then a layer of the collard greens, and a layer of the cheeses mixture. Collard greens can be replaced with spinach, kale or Swiss chard.
  7. Continue this until the ingredients are used up then top with 2 cups of Creole sauce and sprinkle with parmesan.
  8. Bake at 350F for 30 to 40 minutes. Serve hot with the remaining Creole sauce.