Ingredients Jump to Instructions ↓

  1. 1 (16 ounce) package lasagna noodles

  2. 1 pound andouille sausage, quartered lengthwise and sliced

  3. 1 pound skinless, boneless chicken breast halves, cut into chunks

  4. 2 teaspoons Cajun seasoning

  5. 1 teaspoon dried sage

  6. 1/2 cup chopped onion

  7. 1/2 cup chopped celery

  8. 1/4 cup chopped red bell pepper

  9. 1 tablespoon finely chopped garlic

  10. 2 (10 ounce) containers Alfredo sauce, divided use

  11. 1/2 cup shredded mozzarella cheese

  12. 1/2 cup grated Parmesan cheese Salt to taste

Instructions Jump to Ingredients ↑

  1. : 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.


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