Classico(R) Cajun Chicken Lasagna |
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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 12 |
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Tired of plain lasagna? Try this spiced up version, which includes Cajun seasoning and andouille sausage. Ingredients:
16 dried lasagna noodles |
1 pound johnsonville® premium fully cooked andouille sausage, quartered lengthwise and sliced |
1 pound skinless, boneless chicken breast halves, cut into 3/4-inch cubes |
2 teaspoons cajun seasoning, or to more taste |
1 teaspoon dried sage, crushed |
1/2 cup chopped onion |
1/2 cup chopped celery |
1/4 cup chopped green sweet pepper |
1 tablespoon finely chopped garlic |
24 ounces refrigerated classico® light creamy alfredo pasta sauce |
1/2 cup grated parmesan cheese |
nonstick cooking spray |
1 1/2 cups shredded mozzarella cheese |
Directions:
1. Preheat oven to 325 degree F. Cook noodles according to package directions. Drain; rinse. Combine Johnsonville® Premium Fully Cooked Andouille Sausage, chicken, Cajun seasoning, and sage. In a large skillet cook meat mixture 8 minutes or until chicken is no longer pink. Remove from skillet using a slotted spoon, reserving drippings in skillet. Set meat mixture aside; keep warm. In same skillet cook onion, celery, sweet pepper, and garlic in drippings until vegetables are tender. Stir in meat mixture, one-half of the Classico® Light Creamy Alfredo pasta sauce, and Parmesan cheese.
2. Lightly coat a 13x9x2-inch baking dish or 3-quart rectangular casserole with nonstick spray. Arrange 4 noodles in bottom of dish. Spread with 2 cups of the meat-vegetable mixture. Sprinkle with 1/2 cup of the mozzarella. Repeat layers, ending with noodles. Carefully spread remaining Classico® Light Creamy Alfredo pasta sauce over the top (if sauce is too thick, heat slightly). Cover; bake 1 hour or until heated through. Let stand 15 to 20 minutes before carefully cutting.
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