Cajun lasagna is not your grandma’s recipe! This kicked up pasta dish features the flavors of Louisiana cooking in one creamy casserole everyone won’t be able to get enough of.
Is there anything better than a cheesy, creamy pasta dish?
I can’t think of anything.
Unless that pasta dish has some heat to it too. A little bit of pizzazz and zing.
This Cajun lasagna gives you big zingy flavor and layers of creamy noodles and cheese.
It’s a dish I can make for my boys over and over again and they’ll never complain because it’s so satisfying and bold all at once.
To make this you’ll need:
- Sausage– Go for spicy andouille for authenticity or kielbasa for a milder take on the recipe.
- Chicken– Boneless, skinless breasts chopped into 1″ pieces.
- Lasagna noodles– Can’t make a lasagna without lasagna noodles! Use your favorite kind.
- Veggies– You need the holy trinity in Cajun cuisine: onion, bell pepper, and celery all diced.
- Cajun seasoning– Either store bought or make your own.
- Garlic– Go for fresh garlic instead of garlic powder. Mince it.
- Alfredo sauce– Your favorite jarred Alfredo sauce and just a touch of water.
- Cheese– Shredded mozzarella. Use a good quality cheese.
How to Make
To make this, start by browning the sliced sausage in a large skillet set over medium heat.
Once it is brown, remove the sausage from the skillet and transfer to a waiting plate. Set aside.
Add the chicken to the same skillet and sprinkle some of the Cajun seasoning evenly out overtop. Toss the chicken well to coat it thoroughly in the seasoning.
Cook the chicken, stirring often. Once it’s cooked, transfer the chicken from the skillet to a waiting plate and set it aside.
Now, add the vegetables to the hot skillet. Sprinkle the remaining Cajun seasoning on top, and toss everything to coat.
Sauté the veggies just until they’ve begun to become soft. Then, add the garlic, stir, and cook another 60 seconds.
Remove the skillet from heat, and stir in one jar of alfredo sauce and the half cup of water until combined evenly. Set the skillet aside.
Now it’s time to assemble the lasagna.
Lightly spray a deep 9×13″ casserole dish with non stick cooking oil.
Add 3 lasagna noodles to the bottom of the pan. Break up a fourth noodle to fill in any bare spots as needed.
Then, spread half of the meats evenly out overtop.
Add half of the saucy veggie mixture to the dish, and gently spread it out evenly to cover the noodles.
Top this layer with half of the shredded cheese.
Repeat this layer once, and then top with the remaining pasta noodles.
Then, pour the second jar of alfredo sauce evenly out overtop of the dish, spreading as necessary.
Cover the dish tightly with aluminum foil.
Bake at 350° for 1 hour and 30 minutes.
Remove the dish from the oven, and let it rest for 15 minutes before uncovering.
Once uncovered let it rest another 5-10 before slicing and serving.
Leftovers will last for up to 4 days if tightly covered in the fridge.
I like to just cover the same baking dish I used to bake the lasagna in with a tight layer of foil so I can pop it in the oven to reheat.
Can I freeze this recipe?
Yes, you can freeze Cajun lasagna.
To do it, bake it in a disposable, freezer safe dish and let it cool completely.
Once it’s cool, wrap it tightly in plastic wrap and freeze for up to 3 months.
To reheat, let defrost in the fridge overnight and then bake at 350 until warmed through.
Tips and Tricks
- Want to use your crockpot to make this? No sweat! Just follow the steps in my crockpot lasagna recipe and cooking times.
- Taste the veggie mixture and determine if more Cajun spice is needed for your preference.
- Keep in mind the spices deepen the longer they sit or cook.
Other Cajun Style Dishes You’ll Love
This Cajun lasagna is a bold twist on the traditional dish that your family will love. Make it for your next weekend dinner and enjoy!
Looking for other Cajun recipes? Try these:
- One Pot Cajun Chicken Alfredo
- Dutch Oven Jambalaya
- Creamy Cajun Egg Noodles
- Cajun Stuffed Chicken Breasts
- Slow Cooker Red Beans & Rice
- Cajun Style Fried Deviled Eggs
If you’ve tried this CAJUN LASAGNA, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
- 1 lb andouille sausage or kielbasa, thinly sliced
- 1 lb chicken breasts chopped into 1" pieces
- 9-12 lasagna noodles
- 3 tsp Cajun seasoning
- 1 green bell pepper seeded & diced
- 1 large white onion diced
- 4 stalks celery diced
- 3 tsp minced garlic
- 2 15 oz jars alfredo sauce + 1/2 cup water
- 2 cups shredded mozzarella cheese
- Add the sliced sausage to a large skillet set over medium heat. Cook it, stirring often, until it's begun to brown. Remove the sausage to a waiting plate. Set aside.
- Add the chicken to the skillet, then sprinkle 2teaspoons of the Cajun seasoning evenly out overtop. Toss it to coat.
- Cook the chicken, stirring often, until it's all evenly cooked. Remove the chicken from the skillet to a waiting plate. Set aside.
- Add the vegetables to the hot skillet. Sprinkle the remaining Cajun seasoning on top, and toss everything to coat. Let the vegetables sauté just until they've begun to become soft. Add the garlic, stir, and cook another 60 seconds.
- Remove the skillet from heat, and stir in one jar of alfredo sauce & the half cup of water. Stir together until combined evenly. Set aside.
- Lightly spray a deep 9x13" casserole dish with non stick cooking oil. Add 3 lasagna noodles to the bottom of the pan. Break up a fourth noodle to fill in any bare spots.
- Spread half of the meats evenly out overtop.
- Add half the veggie mixture to the dish, and gently spread it out evenly to cover the noodles/dish.
- Spread half of the shredded cheese evenly out overtop. Repeat this layer once, and then top with the remaining pasta noodles.
- Pour the second jar of alfredo sauce evenly out overtop of the dish, spreading as necessary. Cover the dish tightly with aluminum foil.
- Bake at 350° for 1 hour and 30 minutes.
- Remove the dish from the oven, and let it rest for 15 minutes before uncovering. Once uncovered let it rest another 5-10 before slicing and serving.
recipe adapted from Spicy Southern Kitchen