Chicken-Andouille Lasagna

Chicken-Andouille Lasagna + enlarge image
1 users rated this recipe an average rating of 4.0
Makes:
12 servings
Yields:
12 servngs
Prep:
45 mins
Chill:
2 hrs to 24 hrs (or freeze for up to 1 month)
Stand:
30 mins + 15 minutes
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Chicken-Andouille Lasagna

Ingredients
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
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
 
Grated Parmesan cheese (optional)
 
Snipped fresh Italian (flat-leaf) parsley (optional)

Directions

  1. 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 1/2 cup Parmesan cheese.
  3. To assemble lasagna, lightly coat a 3-quart rectangular baking dish with cooking spray. Place four of the noodles in the bottom of the prepared baking dish, cutting as necessary to fit. Spread with one-third of the chicken mixture; sprinkle with one-third of the mozzarella cheese. Repeat layers two more times. Top with the remaining four noodles. Carefully spread the remaining Alfredo sauce over the top. Cover baking dish with foil. (To serve today, omit Step 4. Continue as directed in Step 5 for chilled lasagna.)
  4. Chill for 2 to 24 hours. To serve, let stand at room temperature for 30 minutes. (Or freeze for up to 1 month. To serve, thaw in the refrigerator overnight [lasagna may still be a bit icy].)
  5. Preheat oven to 350 degrees F. For chilled lasagna, bake, covered, about 1 hour or until heated through. (For partially thawed lasagna, bake, covered, for 1 hour. Bake, uncovered, for 10 to 15 minutes more or until heated through.) Let stand for 15 to 20 minutes before serving. If desired, top with additional Parmesan cheese and parsley.

Nutrition Facts

(Chicken-Andouille Lasagna)
    Per serving:
  • 433 kcal cal.,
  • 25 g fat
  • (13 g sat. fat,
  • 0 g polyunsaturated fat,
  • 2 g monounsatured fat),
  • 81 mg chol.,
  • 922 mg sodium,
  • 28 g carb.,
  • 1 g fiber,
  • 4 g sugar,
  • 24 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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