Shelly's Recipe

CAJUN LASAGNA

Category: Pasta - Baked

1 (16 oz) pkg lasagna noodles
1 large Andouille sausage, quartered lengthwise and sliced
1 lb skinless, boneless chicken breast halves – cut into chunks
2 tsp Cajun seasoning
1 tsp dried sage
1/2 cup chopped onion and celery
1/4 cup chopped red bell pepper
1 tbsp finely chopped garlic
2 (10 oz) containers Alfredo Sauce, divided
1 1/2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese

Preheat oven to 325. 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 the onion, celery, bell pepper and garlic until tender. Remove from heat, and stir in cooked meat and one container Alfredo sauce.

Lightly grease a 13x9 inch baking dish. Cover bottom with 4 lasagna noodles. Spread with 1/2 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.