Cajun Lasagna

This is inspired by Rachel Ray's Sloppy Lasagna. The trick is to break up the lasagna noodles, cook them and then mix the sauce and noodles together, layer with cheese and bake up the whole thing. It's so much faster than traditional lasagna. My oldest loves it so much, we have different versions of lasagna twice a week.

1 pound regular lasagna noodles (or other pasta)
1 pound of fresh sausage-Cajun if you can get it
1 onion, sliced
3 cloves garlic, sliced
1 carrot, shredded
1 can tomatoes
1 can tomato puree
Fresh herbs or Italian seasoning
1/2 pound mozzarella, shredded
1/2 pound cheddar, shredded

Boil a very large pot of water. Cook pasta till just tender. Drain. Set aside.

Meanwhile, in a medium pot, cook sausage (removed from casings), onion, garlic, and carrot over low heat with a tbs of olive oil if needed, till sausage is no longer pink and veggies are tender.

Add tomatoes, puree, and herbs. Simmer till heated through.

Combine pasta and sauce. Stir to combine.

Heat oven to 350*.

Spoon half of mixture into a casserole dish. Top with half of each cheese. Repeat layers.

Bake 20 minutes of until cheese is melty and gooey.  Cool slightly and serve with a big green salad.