Cajun Chicken Lasagna recipe

12 servings

1 (16 ounce) package lasagna noodles

1 pound andouille sausage, quartered lengthwise and sliced

1 pound skinless, boneless chicken breast halves - 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 1/2 cups shredded mozzarella cheese

1/2 cup grated Parmesan cheese

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.

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.

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.

Bake in preheated oven for 1 hour.

Let stand 15 minutes before serving.