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- 16 dried lasagna noodles
- 1 pound cooked andouille sausage or smoked pork sausage links, quartered lengthwise and sliced
- 1 pound skinless, boneless chicken breast halves, cut into 3/4-inch pieces
- 2 - 3 teaspoons Cajun seasoning
- 1 teaspoon dried sage, crushed
- 1/2 cup chopped onion (1 medium)
- 1/2 cup chopped celery (1 stalk)
- 1/2 cup chopped red and/or green sweet pepper
- 6 cloves garlic, minced
- 2 10 ounce containers refrigerated Alfredo pasta sauce
- 1/2 cup grated Parmesan cheese
- Nonstick cooking spray
- 1 1/2 cups shredded mozzarella cheese (6 ounces)
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.
- Servings Per Recipe 12,
- cal. (kcal) 507,
- Fat, total (g) 31,
- chol. (mg) 83,
- sat. fat (g) 7,
- carb. (g) 27,
- Monosaturated fat (g) 7,
- Polyunsaturated fat (g) 2,
- fiber (g) 1,
- sugar (g) 2,
- pro. (g) 29,
- vit. A (RE) 0,
- vit. A (IU) 146,
- vit. C (mg) 5,
- Thiamin (mg) 1,
- Riboflavin (mg) 0,
- Niacin (mg) 6,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 52,
- Cobalamin (Vit. B12) (µg) 1,
- sodium (mg) 938,
- Potassium (mg) 268,
- calcium (mg) 182,
- iron (mg) 2,
- Mark as Free Exchange () 0,
- Percent Daily Values are based on a 2,000 calorie diet
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