CAJUN CHICKEN LASAGNA

CAJUN CHICKEN LASAGNA


1 (16-oz.) package lasagna noodles
1 lb. Andouille sausage, quartered lengthwise and sliced
1 lb. Skinless, boneless chicken breast halves, cut into chunks
2 tsp. Cajun seasoning
1 tsp. dried sage
½ cup chopped onion
½ cup chopped celery
¼ cup chopped red bell pepper
1 Tbsp. finely chopped garlic
2 (10-oz.) containers Alfredo sauce, divided
1-1/2 cups shredded mozzarella cheese
½ cup grated Parmesan cheese


Preheat oven to 325^. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes, or until al dent; drain.

In a large skillet over medium-high heat, combine sausage, chicken, Cajun seasoning and sage. Cook until chicken is no logger pink and juices run cleat, 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 9x13-inch-baking dish. Cover bottom with 4 lasagna noodles. 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.

Yield: 12 servings.