Classico® Cajun Chicken Lasagna
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"Tired of plain lasagna? Try this spiced up version, which includes Cajun seasoning and andouille sausage."
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Ingredients2 h servings 381 cals
Original recipe yields 12 servings
- Preheat oven to 325 degree F. Cook noodles according to package directions. Drain; rinse. Combine Johnsonville(R) Premium Fully Cooked Andouille Sausage, chicken, Cajun seasoning, and sage. In a large skillet cook meat mixture 8 minutes or until chicken is no longer pink. Remove from skillet using a slotted spoon, reserving drippings in skillet. Set meat mixture aside; keep warm. In same skillet cook onion, celery, sweet pepper, and garlic in drippings until vegetables are tender. Stir in meat mixture, one-half of the Classico(R) Light Creamy Alfredo pasta sauce, and Parmesan cheese.
- Lightly coat a 13x9x2-inch baking dish or 3-quart rectangular casserole with nonstick spray. Arrange 4 noodles in bottom of dish. Spread with 2 cups of the meat-vegetable mixture. Sprinkle with 1/2 cup of the mozzarella. Repeat layers, ending with noodles. Carefully spread remaining Classico(R) Light Creamy Alfredo pasta sauce over the top (if sauce is too thick, heat slightly). Cover; bake 1 hour or until heated through. Let stand 15 to 20 minutes before carefully cutting.
Per Serving: 381 calories; 19.6 g fat; 28.7 g carbohydrates; 22.2 g protein; 79 mg cholesterol; 908 mg sodium. Full nutrition