Cajun Chicken Lasagna
Description
This Cajun chicken lasagna has just the right amount of zing to it. The key to this dish is the andouille sausage along with some Cajun seasoning.
Ingredients
•
1 (16 ounce) package lasagna noodles
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1 pound andouille sausage, quartered lengthwise and sliced
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1 pound skinless, boneless chicken breast halves - cut into chunks
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2 teaspoons Cajun seasoning
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1 teaspoon dried sage
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1/2 cup chopped onion
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1/2 cup chopped celery
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1/4 cup chopped red bell pepper
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1 tablespoon finely chopped garlic
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2 (10 ounce) containers Alfredo Sauce, divided
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1 1/2 cups shredded mozzarella cheese
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1/2 cup grated Parmesan cheese
Directions
1
Preheat the oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch baking dish.
2
Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.
3
Cook sausage, chicken, Cajun seasoning, and sage in a large skillet over medium-high heat until chicken is no longer pink and juices run clear, about 8 minutes. Remove sausage mixture from skillet with a slotted spoon; set aside.
4
Saute onion, celery, bell pepper, and garlic in same skillet over medium-high heat until tender. Remove from heat; stir in sausage mixture and 1/2 the Alfredo sauce.
5
Arrange 4 noodles in the bottom of the prepared baking dish. Spread with 1/2 of the sausage mixture. Repeat layers; cover with a layer of noodles. Spread remaining 1/2 Alfredo sauce over top. Top with mozzarella then sprinkle with Parmesan cheese.
6
Bake in the preheated oven for 1 hour. Let stand 15 minutes before serving.