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Cajun Chicken Lasagna
Cajun Chicken Lasagna
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Prep Time:
15 minutes
Cook Time:
75 minutes
Total Time:
105 minutes
Spicy andouille sausage takes this lasagna to the next level.
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
  • 0.5 cup chopped onion
  • 0.5 cup chopped celery
  • 0.25 cup chopped red bell pepper
  • 1 tablespoon finely chopped garlic
  • 2 (10 ounce) containers Alfredo Sauce, divided
  • 1.5 cups shredded mozzarella cheese
  • 0.5 cup grated Parmesan cheese
Instructions:
  • Preheat the oven to 325 degrees F (165 degrees C). Boil a large pot of lightly salted water. Cook pasta for 8 to 10 minutes until al dente. Drain the pasta.
  • Heat up a large skillet over medium-high heat and mix together sausage, chicken, Cajun seasoning, and sage. Cook until the chicken is no longer pink and the juices run clear, which should take about 8 minutes. Use a slotted spoon to take the meat out of the skillet and set it aside. Next, saute onion, celery, bell pepper, and garlic until they are tender. Take the skillet off the heat and stir in the cooked meat along with one container of Alfredo sauce.
  • Grease a 9x13 inch baking dish. Place 4 lasagna noodles on the bottom. Spread half of the meat mixture over the noodles. Repeat the layers, then top with another layer of noodles. Spread the remaining Alfredo sauce on top. Finish by adding mozzarella and Parmesan cheese for a cheesy touch.
  • Place in a fully heated oven for 60 minutes. Allow to rest for 15 minutes before enjoying.

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