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• READY IN 1¾ hrs

Chicken Lasagna with Andouille Sausage

7 Reviews

"This recipe, adapted to use the traditional flavors of Classico® Pasta Sauce, was originally submitted by Allrecipes home cook SAIDANDDUNN." - SAIDANDDUNN 

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Original recipe makes 12 servings Change 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
• 20 ounces Classico® Creamy Alfredo Sauce
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese

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Directions

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 half of the 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.