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Cajun Chicken Lasagne

Source of Recipe


Barrio Cafe, Phoenix, AZ






List of Ingredients



• 1 (16-oz.) pkg. lasagne noodles
  
• 1 lb. andouille sausage, quartered lengthwise and sliced
  
• 1 lb. skinless, boneless chicken breast halves, cut into chunks
  
• 2 tsp Cajun seasoning
  
• 1 tsp dried sage
  
• 1/2 cup chopped onion
  
• 1/2 cup chopped celery
  
• 1/4 cup chopped red bell pepper
  
• 1 Tbsp finely chopped garlic
  
• 2 containers (10 oz. each) alfredo sauce, divided use
  
• 1/2 cup shredded mozzarella cheese
  
• 1/2 cup grated Parmesan cheese
  
• Salt to taste
  






Instructions



1. Preheat oven to 325 degrees (F). 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.
   
   
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.
   
   
3. Remove meat from skillet with slotted spoon and set aside. Saute onion, celery, bell pepper and garlic until tender. Remove from heat and stir in meat and one container of alfredo sauce. Lightly grease a 9x13-inch baking dish. Cover bottom with four lasagne noodles. Spread with half of meat mixture.
   
   
4. Repeat layers, ending with a layer of noodles. Spread remaining alfredo sauce over top. Top with mozzarella cheese and sprinkle with Parmesan cheese. Bake for 1 hour. Let stand 15 minutes before serving.
   
   Makes 12 servings.