Cajun Chicken Lasagna
12 lasagna noodles
1 whole chicken breast, cooked & shredded or diced small
1# sliced andouille sausage OR Italian turkey sausage, casings removed
1/2 cup diced onion
1/2 cup chopped celery
1/4 cup each diced red & green bell pepper
1 Tbs. minced garlic
1 tsp. sage
2 tsp. Cajun seasoning, or to taste (depending on how spicy your sausage is)
1 can seasoned diced tomatoes, undrained
2 jars Classico creamy alfredo sauce
1 cup shredded mozzarella
1/2 cup grated Parmesan (I used less, just sprinkled it on)
3/4 cup water
To start off with, you can preboil the lasagna noodles if you like. I NEVER do; if you want to, just omit the 2/3 cup sauce on the bottom of the baking dish, and also omit the water.
Combine sausage, veggies, garlic and sage in a large skillet; cook over medium heat until sausage is cooked through. Drain off fat or excess liquid. Add cooked chicken, Cajun seasoning (start with just 1 tsp.), stir in tomatoes and one jar of the alfredo sauce. Taste and add more seasoning if desired.
From the second jar of sauce, pour 2/3 cup of this in the bottom of an ungreased 9x13 baking dish. If you preboiled your noodles, skip this step and lightly spray the dish. Place 4 of the lasagna noodles on top of the sauce (I do 3 lengthwise and 1 crosswise), then half the meat/veggies mixture. Repeat layers, and add another layer of noodles on top. Pour the remaining jar of alfredo sauce over this. top with cheeses. Pour 3/4 cup water around the edges of the dish, cover in tinfoil.
Bake at 350 for 1 hour, let stand 15 minutes before serving. Serves 12.