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Andouille-Chicken Lasagna

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  • Makes: 12 servings
  • Prep: 45 mins
  • Bake: 1 hr 350°F
  • Stand: 15 mins

Andouille-Chicken Lasagna

Directions

  1. Preheat oven to 350 degrees F. Cook lasagna noodles according to package directions; drain. Rinse with cold water; drain again.
  2. Meanwhile, in a large skillet combine sausage, chicken, Cajun seasoning, and sage. Cook about 8 minutes or until chicken is no longer pink, stirring frequently. Using a slotted spoon, remove chicken mixture, reserving drippings in skillet. Set chicken mixture aside. Add onion, celery, sweet pepper, and garlic to the reserved drippings; cook until vegetables are tender, stirring occasionally. Return chicken mixture to skillet. Stir in half of the Alfredo sauce and the Parmesan cheese.
  3. Lightly coat a 3-quart rectangular baking dish with cooking spray. Place four of the noodles in bottom of the dish, cutting as necessary to fit. Spread with one-third of the chicken-vegetable mixture; sprinkle with one-third of the mozzarella cheese. Repeat layers twice. Top with the remaining four noodles. Carefully spread the remaining Alfredo sauce over the top.
  4. Bake, covered, about 1 hour or until heated through. Let stand for 15 to 20 minutes before serving.

Nutrition Facts (Andouille-Chicken Lasagna)

  • Per serving:
  • 507 kcal cal.,
  • 31 g fat
  • (7 g sat. fat,
  • 2 g polyunsaturated fat,
  • 7 g monounsatured fat),
  • 83 mg chol.,
  • 938 mg sodium,
  • 27 g carb.,
  • 1 g fiber,
  • 2 g sugar,
  • 29 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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