Recipes and Cooking Chicken-Andouille Lasagna 3.3 (3) 1 Review Beef is swapped out for chicken and andouille sausage in this Cajun-inspired lasagna. Top with Parmesan and parsley. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on September 27, 2013 Print Rate It Share Share Tweet Pin Email Prep Time: 45 mins Chill Time: 2 hrs Stand Time: 30 mins Bake Time: 1 hr Total Time: 4 hrs 15 mins Servings: 12 Yield: 12 servngs Jump to Nutrition Facts 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 - 3 teaspoon Cajun seasoning 1 teaspoon dried sage, crushed ½ cup chopped onion (1 medium) ½ cup chopped celery (1 stalk) ½ cup chopped red and/or green sweet pepper 6 cloves garlic, minced 2 10 ounce containers refrigerated Alfredo pasta sauce ½ cup grated Parmesan cheese Nonstick cooking spray 1 ½ cup shredded mozzarella cheese (6 ounces) Grated Parmesan cheese (optional) Snipped fresh Italian (flat-leaf) parsley (optional) Directions Cook lasagna noodles according to package directions; drain. Rinse with cold water; drain again. 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. 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.) 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].) Preheat oven to 350°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. Rate it Print Nutrition Facts (per serving) 433 Calories 25g Fat 28g Carbs 24g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 433 % Daily Value * Total Fat 25g 32% Saturated Fat 13g 65% Cholesterol 81mg 27% Sodium 922mg 40% Total Carbohydrate 28g 10% Total Sugars 4g Protein 24g Vitamin C 11.3mg 57% Calcium 230mg 18% Iron 1.4mg 8% Potassium 248mg 5% Folate, total 74.8mcg Vitamin B-12 0.2mcg Vitamin B-6 0.4mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.