Cajun Chicken Lasagna Recipe | Louisiana Recipes | Creole Recipes | Cajun Recipes
How to prepare "cajun chicken lasagna"
cajun chicken lasagna
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
1 1/2 cups shredded mozzarella cheese
1/2 cup grated parmesan cheese
preheat oven to 325 degrees f (165 degrees c).
cook pasta in a large kettle of boiling water 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.
sauté onion, celery, bell pepper and garlic until tender. remove from heat, and stir in cooked meat and one container alfredo sauce.
lightly grease a 9 x 13-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.
