Cajun Chicken Lasagna

This is an indulgent one friends! Although heavier than most of the recipes I post here, it is easy + great for families. If you have little ones go easy on the cajun seasoning. I also make this vegetarian from time to time by omitting the chicken + sausage, doubling up on the veggies + adding mushrooms. This is 100% my husbands most favorite meal that I make. He requests it every time I ask him what he wants for special dinners like his birthday + Father’s Day. Enjoy!

Makes 6-8 servings

• 1 pound lasagna noodles
• 1 pound andouille sausage, cut in half length-wise then sliced
• 1 pound boneless, skinless chicken breast, cubed
• 1 tablespoon cajun seasoning
• 1/2 cup of onion, chopped
• 1/2 cup celery, chopped
• 1/2 cup bell pepper, finely chopped
• 1 tablespoon garlic, minced
• 2 cup Alfredo sauce (store-bought or homemade)
• 8 ounces of mozzarella cheese, shredded
• Grated parmesan for garnish
• S + P to taste

Preheat oven to 400 degrees F. Add your noodles to a large pan or bowl. Submerge in water to soften. Do not layer the noodles as they may stick. We are NOT going to boil the noodles before. We want a good bite + crispy edges.

In a large non-stick pan over medium-high heat, combine sausage, chicken, + Cajun seasoning. Cook until chicken is no longer pink, about 6-8 minutes. Remove meat from skillet with a slotted spoon, + set aside. Add onion, celery, bell pepper + garlic. Saute until tender. Remove from heat. Stir in cooked meat + 1 cup of Alfredo sauce.

Cover the bottom of your lasagna pan with a little Alfredo sauce. Top with 4 lasagna noodles. Spread with 1/2 of the meat mixture. Repeat layers, and cover with a layer of noodles. Spread remaining Alfredo sauce over top. Top with mozzarella cheese.

Bake in preheated oven for 45 or so minutes until the cheese is bubbly + the edges are crispy. Let stand at least 10 minutes before serving. Top with parmesan before enjoying.