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Cajun Chicken Lasagna

Rated as 4.52 out of 5 Stars

"This lasagna has just the right amount of zing to it. The key to this is the andouille sausage...probably not good for anyone counting calories either! The meat mixture would be good served over fettuccine noodles, if you would like to save time"
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1 h 45 m servings 488
Original recipe yields 12 servings


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  1. Preheat oven to 325 degrees F (165 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente; drain.
  2. In a large skillet over medium-high heat, combine sausage, chicken, Cajun seasoning and sage. Cook until chicken is no longer pink and juices run clear, about 8 minutes. Remove meat from skillet with a slotted spoon, and set aside. Saute onion, celery, bell pepper and garlic until tender. Remove from heat, and stir in cooked meat and one container Alfredo sauce.
  3. Lightly grease a 9x13 inch baking dish. Cover bottom with 4 lasagna noodles. Spread with 1/2 of the meat mixture. Repeat layers, and cover with a layer of noodles. Spread remaining Alfredo sauce over top. Top with mozzarella cheese and sprinkle with Parmesan cheese.
  4. Bake in preheated oven for 1 hour. Let stand 15 minutes before serving.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 488 calories; 29 32 25.4 75 1045 Full nutrition

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Read all reviews 193
  1. 239 Ratings

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Most helpful positive review

I just cooked this dish, and this was quite possibly the best meal I have ever eaten. I love the richness, I love it. I love anything with andouille, chicken, and cream. The only thing I did ...

Most helpful critical review

I halved the recipe, reducing the cooking time to 40 min(since everything in the recipe is already cooked ahead anyway??). This was just awful. Didn't care for the flavor & the andouille was ver...

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Least positive

I just cooked this dish, and this was quite possibly the best meal I have ever eaten. I love the richness, I love it. I love anything with andouille, chicken, and cream. The only thing I did ...

After reading the helpful review given by Louisianagirl I tired this recipe again using homeade alfredo (2c half and half, 1 stick butter, 3c parmesan and 2 tbsp minced garlic). What a differenc...

This was an easy and very tasty twist on the same old lasagna! I prepared it as followed and it came out perfect! If your picky about your alfredo sauce than go the extra step and make your own,...

I have prepared this reciped twice. It is great. The only thing I changed was to use no cook pasta. I just put a little of the plain sauce on the bottom of the dish before the first layer of no...

This was delicious and simple to put together! I actually scaled down the amounts to fit a 8x8 pan and still used 2 cartons of sauce. I just let the lasagna sit for about 15 minutes before cutt...

Mmmmmmm...... This was good. Like others have said you only need half the box of noodles and I used hot italian sausage and it turned out great. It is even better the next day because it holds...

This lasagna is great!! I changed a few things however to make it slightly less heavy. I used 1/2 lbs of chicken andouille sausage and 1 1/2 lbs of chicken and instead of two jars of alfredo sau...

Super easy recipe! I made it with store bought (pre-cooked) chicken, and this cut down cooking time. It was really good with a salad and bread! Thanks for the great one! EDIT:: I have made ...

This was the BEST recipe I've ever made. Alfredo sauce in a jar isn't very good, so it's best to make it from scratch and it's easy. My husband loved it too! Leftovers were just as good. Wort...