Ingredients
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1 (16 ounce) package lasagna noodles
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1 lb andouille sausage, quartered length wise and sliced
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2 teaspoons cajun seasoning
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1 teaspoon dried sage
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1/2 cup chopped onion
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1/2 cup chopped celery
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1/4 cup chopped red bell pepper
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1 tablespoon finely chopped garlic
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2 (10 ounce) containers alfredo sauce, divided
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1/2 cup shredded mozzarella cheese
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1/2 cup grated parmesan cheese
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salt
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1 lb boneless skinless chicken breast half, cut into chunks
Instructions
- Preheat oven to 325 degrees.
- Bring a large pot of lightly salted water to a boil.
- Add pasta and cook for eight to ten 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 meat and one container alfredo sauce.
- Lightly grease a nine-by-13-inch baking dish.
- Cover bottom with 4 lasagna noodles.
- Spread with half 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.