Ingredients
12
12 servings
- •1 (16 ounce) package lasagna noodles
- •1 pound andouille sausage, quartered lengthwise and sliced
- •1 pound skinless, boneless chicken breast halves - cut into chunks
- •2 teaspoons Cajun seasoning
- •1 teaspoon dried sage
- •½ cup chopped onion
- •½ cup chopped celery
- •¼ cup chopped red bell pepper
- •1 tablespoon finely chopped garlic
- •2 (10 ounce) containers Alfredo Sauce, divided
- •1 ½ cups shredded mozzarella cheese
- •½ cup grated Parmesan cheese
Instructions
- Preheat oven to 325 degrees F (165 degrees C). 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.
Nutritional Facts
Per 12 servings
- Calories: 488
- Carbohydrate: 32g
- Fat: 29g
- Fiber: 2g
- Protein: 25g
- Sugar: 3g
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