Ingredients:
1 (16 ounce) packages lasagna noodles
1 lb andouille sausages, quartered length wise and sliced
1 lb boneless skinless chicken breast halves, cut into chunks
2 teaspoons cajun seasoning
1 teaspoon dried sage
1/2 cup chopped onions
1/2 cup chopped celery
1/4 cup chopped red bell peppers
1 tablespoon finely chopped garlic
2 (10 ounce) containers alfredo sauce, divided
1/2 cup shredded mozzarella cheese
1/2 cup grated parmesan cheese
salt
Directions:
Preheat oven to 325 degrees.
Bring a large pot of lightly salted water to a boil.
Add pasta and cook for eight to ten minutes, or until al dente;drain.
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 meat and one container alfredo sauce.
Lightly grease a nine-by-13-inch baking dish.
Cover bottom with 4 lasagna noodles.
Spread with half the meat mixture.
Repeat layers, ending with a layer of noodles.
Spread remaining alfredo sauce over top.
Top with mozzarella cheese and sprinkle with Parmesan cheese.
Bake one hour.
Let stand 15 minutes before serving.
Servings: 12
Time preparation: 20 min.
Time total: 95 min.