Cajun Chicken Lasagna

photo by erin_hills_10620207

- Ready In:
- 1hr 35mins
- Ingredients:
- 13
- 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
- Preheat oven to 325 degrees.
- Bring a large pot of lightly salted water to a boil.
- Add pasta and cook for eight to ten minutes, or until al dente;drain.
- In a large skillet over medium-high heat, combine sausage, chicken, Cajun seasoning and sage.
- Cook until chicken is no longer pink and juices run clear, about 8 minutes.
- Remove meat from skillet with a slotted spoon and set aside.
- Saute onion, celery, bell pepper and garlic until tender.
- Remove from heat and stir in meat and one container alfredo sauce.
- Lightly grease a nine-by-13-inch baking dish.
- Cover bottom with 4 lasagna noodles.
- Spread with half the meat mixture.
- Repeat layers, ending with a layer of noodles.
- Spread remaining alfredo sauce over top.
- Top with mozzarella cheese and sprinkle with Parmesan cheese.
- Bake one hour.
- Let stand 15 minutes before serving.
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Reviews
-
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.
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This was awesome! The sausage I bought was raw, so instead of slicing it I just removed the casing and crumbled it. I cooked the meat and veggies together to save time. I had to drain it before adding the Alfredo b/c my sausage was raw. I made my recipe#417462 recipe (doubled) for the Alfredo sauce. I took it to work and everyone loved it!!!
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I didn't even get to try this myself when I made it for a church get together. But I was told it was raved over, and many asked for the recipe, so I will be sure to make it again so I can try it! I did add extra layers of cheese, and didn't bother with the celery. I also used both red and green peppers. Thanks!
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RECIPE SUBMITTED BY
yooper
houghton, mi
What can I say about myself that hasn't already been mentioned in the police reports? Just kidding! I'm a single guy who loves to cook! Good thing, or I'd starve or go broke eating out! I love to read, horror and mysteries are my favorite.
Love music, (except rap) and I'm a huge Green Bay Packer Fan!