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.
This recipe is just so perfect. It has just the right amount of richness but with the freshness of lemon to make this dish well-balanced + a great summer meal. Bonus: It takes less than 20 minutes to throw together.
Makes 4-6 servings
- 1 pound of linguine cooked al dente
- Juice of half a lemon
- 1/2 cup of olive oil
- 1 tablespoon of lemon zest
- 1/2 cup of onion, minced
- 1 tablespoon of garlic, minced
- 1/2 cup of grated parmesan
- 1/4 cup nutritional yeast (you can also just use extra parm)
- 1 cup heavy cream
- 1/2 cup of reserved pasta water
- S + P to taste
Toss noodles with the fresh lemon juice + a little oil (to keep from sticking). Set aside. Heat your olive oil in a non-stick pan to medium heat. Add lemon zest, onion, garlic. Cook until softened, 2-3 minutes. Slowly whisk in your cream. Add parm + nutritional yeast and reduce heat. Cook for about 5 minutes until the sauce has thickened. Add noodles. Toss until combined. As needed, add reserved pasta water until you have your deserved consistency. Season very well with salt + pepper. Enjoy immediately.