Cajun Chicken Lasagna Recipe

Cajun Chicken Lasagna Recipe

1 (16-oz) pkg lasagna
2 (10-ozs.) containers of Alfredo sauce, halved
1 tbsp. garlic, chopped finely
1 lb. quartered lengthwise and cut in slices andouille sausage
1 lb. sliced in chunks boneless, skinless halves of chicken breast
2 tsps. Cajun seasoning
1/2 cup of parmesan, grated
1/2 cup of onion, chopped
1/4 cup of red bell pepper, chopped
1 tsp. dried sage
1/2 cup of mozzarella, shredded
1/2 cup of celery, chopped
Salt for taste

Oven should be preheated to around 325′ F. Get a 13×9-inch baking dish and lightly oil it then set it aside. Inside a pot that has salty boiling water, add in noodles then cook it for about 8-10 mins or just until pasta is cooked and firm and drain it well.

Inside a skillet on medium-high flame, add in sausages, cajun seasoning, sage and the chicken. Cook it until the chicken isn’t pinkish and the juices are quite clear (8 mins.). Take out the meats from the skillet then set them aside.

To the skillet saute celery, onions, garlic and bell peppers until they are soft then take them out of heat & add in the meat then a container of the Alfredo sauce.

On the prepared dish, cover the bottom with 4 lasagna noodles. Next, evenly spread out 1/2 of meaty mixture.

Assemble the lasagna in the same order and finish with a noodle layer. Then spread out the last of the sauce on the top then sprinkle mozzarella and parmesan.

Bake in the oven for about an hour and let it cool first for about 15 mins. prior to serving.

Serves 12