Cajun - Chicken Lasagna
Source of Recipe
rdj
List of Ingredients
Cajun - Chicken Lasagna
16 dried lasagna noodles
1 pound andouille sausage or smoked pork sausage, quartered lengthwise
and sliced
1 pound skinless, boneless chicken breast halves, cut into 3/4-inch
cubes
2 to 3 teaspoons Cajun seasoning
1 teaspoon dried sage, crushed
1/2 cup chopped onion
1/2 cup chopped celery
1/4 cup chopped green sweet pepper
1 tablespoon finely chopped garlic
2 10-ounce containers refrigerated light Alfredo sauce
1/2 cup grated Parmesan cheese
Nonstick cooking spray
1-1/2 cups shredded mozzarella cheese
1. Preheat oven to 325 degree F. Cook noodles according to package
directions. Drain; rinse. Combine sausage, chicken, Cajun seasoning, and
sage. In a large skillet cook meat mixture 8 minutes or until chicken is
no longer pink. Remove from skillet using a slotted spoon, reserving
drippings in skillet. Set meat mixture aside; keep warm. In same skillet
cook onion, celery, sweet pepper, and garlic in drippings until
vegetables are tender. Stir in meat mixture, one container of the
Alfredo sauce, and Parmesan cheese.
2. Lightly coat a 3-quart rectangular baking dish with nonstick spray.
Arrange 4 noodles in bottom of dish. Spread with 2 cups of the
meat-vegetable mixture. Sprinkle with 1/2 cup of the mozzarella. Repeat
layers, ending with noodles. Carefully spread remaining Alfredo sauce
over the top (if sauce is too thick, heat slightly). Cover; bake 1 hour
or until heated through. Let stand 15 to 20 minutes before carefully
cutting. Makes 12 servings.
Nutritional facts per serving
calories: 469, total fat: 24g, saturated fat: 11g, monounsaturated fat:
7g, polyunsaturated fat: 2g, cholesterol: 79mg, sodium: 1187mg,
carbohydrate: 34g, total sugar: 2g, fiber: 1g, protein: 29g, vitamin A:
0%, vitamin C: 8%, calcium: 29%, iron: 10%Recipe
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