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Cajun Chicken Lasagna




Source of Recipe


TOH Message Board 2006


List of Ingredients




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

Recipe



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.