Cajun Chicken Lasagna

READY IN: 1hr 35mins
Recipe by yooper

Haven't tried this yet but it looks interesting! A little something different for those who are tired of the traditional Lasagna. I would be tempted to add additional layers of cheese, because I love cheese!

Top Review by WorkingMom2three

I made the Better Homes and Gardens version of this (http://www.bhg.com/recipe/andouille-chicken-lasanga/), and it was time consuming, but good. I made my own Alfredo sauce because I prefer it to the jarred, and I thought there was one layer too many - next time I would just use 12 lasagna noodles and do two layers of the chicken/alfredo. My third layer ended up being about 1/2c of filling, which was really bare. I found a package of andouille sausage at Wegmans, it was only 12 ounces, but I figured that was enough. I may add more vegetables next time too - maybe some carrot and mushroom, just to make the filling very veg and meat friendly.

Ingredients Nutrition

Directions

  1. Preheat oven to 325 degrees.
  2. Bring a large pot of lightly salted water to a boil.
  3. Add pasta and cook for eight to ten minutes, or until al dente;drain.
  4. In a large skillet over medium-high heat, combine sausage, chicken, Cajun seasoning and sage.
  5. Cook until chicken is no longer pink and juices run clear, about 8 minutes.
  6. Remove meat from skillet with a slotted spoon and set aside.
  7. Saute onion, celery, bell pepper and garlic until tender.
  8. Remove from heat and stir in meat and one container alfredo sauce.
  9. Lightly grease a nine-by-13-inch baking dish.
  10. Cover bottom with 4 lasagna noodles.
  11. Spread with half the meat mixture.
  12. Repeat layers, ending with a layer of noodles.
  13. Spread remaining alfredo sauce over top.
  14. Top with mozzarella cheese and sprinkle with Parmesan cheese.
  15. Bake one hour.
  16. Let stand 15 minutes before serving.

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