Cajun Chicken Lasagna

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!

• Ready In: 1 hr 35 mins
• Serves: 12

Ingredients

• 1 (16 ounce) package  lasagna noodles
• 1  lb andouille sausage, quartered length wise and sliced
• 1  lb boneless skinless chicken breast half, cut into chunks
• 2  teaspoons  cajun seasoning
• 1  teaspoon dried sage
• 1⁄2 cup  chopped onion
• 1⁄2 cup  chopped celery
• 1⁄4 cup  chopped red bell pepper
• 1  tablespoon  finely chopped garlic
• 2 (10 ounce) containers alfredo sauce, divided
• 1⁄2 cup  shredded mozzarella cheese
• 1⁄2 cup  grated parmesan cheese
•  salt

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.