Cajun Chicken Lasagna

This lasagna has just the right amount of zing to it. The key to this is the andouille sausage...probably not good for anyone counting calories either! The meat mixture would be good served over fettuccine noodles, if you would like to save time

• Preparation Time: 15 mins
• Cooking Time: 1 hr 15 mins
• Total Time: 1 hr 30 mins
• Calories: 488 Calories

Ingredients

• ½ cup grated Parmesan cheese
• ½ cup chopped onion
• ½ cup chopped celery
• 1 (16 ounce) package lasagna noodles
• 2 teaspoons Cajun seasoning
• 1 ½ cups shredded mozzarella cheese
• 1 pound skinless, boneless chicken breast halves - cut into chunks
• 1 teaspoon dried sage
• ¼ cup chopped red bell pepper
• 1 tablespoon finely chopped garlic
• 1 pound andouille sausage, quartered lengthwise and sliced
• 2 (10 ounce) containers Alfredo Sauce, divided

Recipe Instructions

Step 1

Preheat oven to 325 degrees F (165 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente; drain.

Step 2

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 cooked meat and one container Alfredo sauce.

Step 3

Lightly grease a 9x13 inch baking dish. Cover bottom with 4 lasagna noodles. Spread with 1/2 of the meat mixture. Repeat layers, and cover with a layer of noodles. Spread remaining Alfredo sauce over top. Top with mozzarella cheese and sprinkle with Parmesan cheese.

Step 4

Bake in preheated oven for 1 hour. Let stand 15 minutes before serving.