Cajun Chicken Lasagna
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Recipe Summary Cajun Chicken Lasagna
This lasagna has just the right amount of zing to it. The key to this is the andouille sausage...probably not good for anyone counting calories either! The meat mixture would be good served over fettuccine noodles, if you would like to save timeIngredients | Cajun Chicken Cassoulet Southern Living1 (16 ounce) package lasagna noodles1 pound andouille sausage, quartered lengthwise and sliced1 pound skinless, boneless chicken breast halves - cut into chunks2 teaspoons Cajun seasoning1 teaspoon dried sage½ cup chopped onion½ cup chopped celery¼ cup chopped red bell pepper1 tablespoon finely chopped garlic2 (10 ounce) containers Alfredo Sauce, divided1 ½ cups shredded mozzarella cheese½ cup grated Parmesan cheeseDirectionsPreheat 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.Info | Cajun Chicken Cassoulet Southern Livingprep:
15 mins
cook:
1 hr 15 mins
additional:
15 mins
total:
1 hr 45 mins
Servings:
12
Yield:
12 servings
TAG : Cajun Chicken LasagnaMain Dish Recipes, Pasta, Chicken,