Categories: Pasta

Ingredients

• 16 dried lasagna noodles
• 1 lb. andouille sausage, quartered lengthwise and sliced
• 1 lb. chicken beasts, cut into 3/4-inch cubes
• 2-3 tsp Cajun seasoning
• 1 tsp dried sage, crushed
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 1/4 cup chopped green sweet pepper
• 6 garlic cloves, minced
• 2- 10 oz. containers refrigerated Alfredo sauce
• 1/2 cup grated Parmesan
• Nonstick cooking spray
• 1 1/2 cups shredded mozzarella

Directions

1. Preheat oven to 325. Cook noodles as directed. Drain; rinse. In a large bowl, combine sausage, chicken, Cajun seasoning, and sage. In a large skillet, cook meat mixture about 8 minutes or until chicken is no longer pink. Using a slotted spoon, remove from skillet, reserving drippings in skillet. Set meat mixture aside; keep warm. In drippings in skillet, cook onion, celery, sweet pepper, and garlic until vegetables are tender. Stir in meat mixture, 1 container of the Alfredo sauce, and Parmesan.

2. Lightly coat 1 3-qt rectangular baking dish with nonstick cooking spray. Arrange 4 of the noodles in baking dish. Spread with 2 cups of the meat-vegetable mixture. Sprinkle with 1/2 cup of the mozzarella. Repeat layers twice, ending with noodles. Carefully spread remaining Alfredo sauce over the top.

3. Cover; bake about 1 hour or until heated through. Let stand for 15-20 minutes before carefully cutting.

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