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a silver spatula with a slice of Cajun lasagna
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Cajun Lasagna

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.
Prep Time15 mins
Cook Time1 hr 30 mins
Total Time1 hr 45 mins
Course: Casserole, Entree, Main Course
Cuisine: American
Servings: 9
Calories: 420kcal

Ingredients

  • 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

Instructions

  • 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.

Nutrition

Calories: 420kcal | Carbohydrates: 24g | Protein: 30g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 684mg | Potassium: 506mg | Fiber: 2g | Sugar: 2g | Vitamin A: 616IU | Vitamin C: 3mg | Calcium: 155mg | Iron: 2mg