Classico® Cajun Chicken Lasagna

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.

Classico® Cajun Chicken Lasagna