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Cajun Chicken Lasagna

Cajun Chicken Lasagna
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
  • 1 1/2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
Directions:
  • Preheat 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.
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