Recipe 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 use
- 1/2 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Salt to taste
Recipe method
- Preheat oven to 325 degrees F. Lightly grease a 13 x 9-inch baking dish.
- 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 eight 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 meat and one container of Alfredo sauce.
- Cover bottom of prepared baking dish with four lasagna noodles.
- Spread with half of the meat mixture.
- Repeat layers, ending with a layer of noodles.
- Spread remaining Alfredo sauce over top.
- Top with mozzarella cheese and sprinkle with Parmesan cheese.
- Bake one hour. Let stand 15 minutes before serving.
Other pasta recipes:
Cajun chicken lasagna recipe
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