TABASCO® Garlic Pepper Alfredo Sauce

Ingredients Weight Measure
Olive oil 4 Tbsp.
Flour 1/4 cup
Heavy cream 3 cups
TABASCO® brand Garlic Pepper Sauce 2 tsp.
Garlic, fresh, minced 1 Tbsp.
Parmesan cheese, shredded 2/3 cup
Salt 1 tsp.

TABASCO® Chipotle Pepper Marinara Sauce

Ingredients Weight Measure
Red onion, minced 1 cup
Olive oil 2 Tbsp.
Salt 1-1/2 Tbsp.
Garlic, fresh, minced 2 Tbsp.
Chicken broth 2 cups
Canned crushed tomato 3 cups
TABASCO® brand Chipotle Pepper Sauce 7 tsp.
Sugar 1 Tbsp.
Bay leaf 1 ea.
Unsalted butter 3 oz.


Ingredients Weight Measure
Wonton skins, round 36 ea.
Louisiana crawfish, fresh, tails 18 oz.
Andouille sausage, small dice, spicy, smoked 1-1/2 cups
Parmesan cheese, shredded 12 oz.
Mozarella cheese 12 oz.
Basil, fresh, finely chopped, for garnish 1/4 cup


  1. For the TABASCO® Garlic Pepper Alfredo Sauce, mix together the oil and flour over low heat in a nonreactive saucepan for 2 minutes. Whisk in cream, TABASCO® Garlic Pepper Sauce, garlic, cheese and salt. Stir for a few minutes on medium heat until the mixture simmers and is smooth. Set aside and keep warm.
  2. For the TABASCO® Chipotle Pepper Marinara Sauce, in a nonreactive saucepan, sauté red onions over medium heat with the olive oil and salt for 2 minutes or until the onions start to turn translucent. Add garlic and cook for 30 seconds. Add the broth, tomatoes, TABASCO® Chipotle Pepper Sauce, sugar, bay leaf and butter. Bring to a simmer and cook for 5 minutes. Take off heat, remove the bay leaf and puree using a blender. Place sauce back into saucepan and stir in the basil. Keep warm.
  3. Preheat oven to 450°F.
  4. For Lasagna, cooking only a few at a time, quickly blanch the wonton skins in a pot of slowly simmering salted water, making sure the skins stay somewhat firm.
  5. Shock the skins in ice water to prevent any further cooking.
  6. Remove the skins from the ice water and place 12 skins on a baking sheet greased with olive oil.
  7. Place 1-1/2 oz. crawfish on each skin; then place 1/8 cup sausage on top of each crawfish-topped skin.
  8. Spoon 1 Tbsp. TABASCO® Chipotle Pepper Marinara Sauce on top of each mound.
  9. Sprinkle 1/2 oz. shredded Parmesan and place 1/2 oz. fresh mozzarella on each mound. Top each mound with a wonton skin and repeat stacking with the crawfish, sausage, marinara and cheese.
  10. Top rounds with the remaining cooked wonton skins, spooning 1 Tbsp. of the TABASCO® Chipotle Pepper Marinara Sauce on top of each skin.
  11. Place into the oven and cook for 10 minutes.
  12. Place each lasagna on a plate and garnish with the 2 sauces. Sprinkle some finely chopped fresh basil over each lasagna and serve.

Yield: 12 servings