| cajun Chicken Lasagna 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
1/2 Cup Chopped Onion
1/2 Cup Chopped Celery
1/4 Cup Chopped Red Bell Pepper
1 Tablespoon Finely Chopped Garlic
2 (10 Ounce) Containers Alfredo Sauce, Divided
1 1/2 Cups Shredded Mozzarella Cheese
1/2 Cup Grated Parmesan Cheese preheat Oven To 325 Degrees F (165 Degrees C). cook Pasta In A Large Kettle Of Boiling Water 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. sauté Onion, Celery, Bell Pepper And Garlic Until Tender. Remove From Heat, And Stir In Cooked Meat And One Container Alfredo Sauce. lightly Grease A 9 X 13-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. |
