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Cajun chicken lasagna recipe



 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.

Tags: cajun, chicken, lasagna, recipe, pasta, recipes, cooking

This recipe is filed under Pasta recipes


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