Cajun Chicken Lasagna Recipe

Cajun Chicken Lasagna Recipes

  • PREP 15 mins
  • COOK 1 hr 15 mins
  • READY IN 1 hr 45 mins 


Original recipe makes 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
  •  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

  1. 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.
  2. 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.
  3. 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.
  4. Bake in preheated oven for 1 hour. Let stand 15 minutes before serving.

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