Cajun Chicken Lasagna
1 (16 ounce) package
lasagna noodles1 pound andouille sausage,
quartered lengthwise and sliced1 pound skinless, boneless
chicken breast halves - cut into chunks2 teaspoons Cajun
seasoning1 teaspoon dried sage1/2 cup chopped onion1/2 cup chopped celery1/4 cup chopped red bell
pepper1 tablespoon finely
chopped garlic2 (10 ounce) containers
Alfredo Sauce, divided1 1/2 cups shredded
mozzarella cheese1/2 cup grated Parmesan
cheese
Preheat
oven to 325 degrees. 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
onion, celery, bell pepper and garlic until tender. Remove from heat, and stir
in cooked meat and one container Alfredo sauce. Lightly grease a 9x13 inch
baking dish. Cover bottom with 4 lasagna noodles. Spread with 1/2 of 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.
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