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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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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.

  • 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.

  • Bake in preheated oven for 1 hour. Let stand 15 minutes before serving.

Partner Tip

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

Nutrition Facts

488 calories; 29 g total fat; 75 mg cholesterol; 1045 mg sodium. 32 g carbohydrates; 25.4 g protein; Full Nutrition

Reviews (195)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/02/2003
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 different was make homemade alfredo sauce instead of canned/jarred which only took a minute (2c half and half 1 stick butter 3c parmesan and 2 tbl minced garlic). I love the cheesiness and it is not watery like some lasagna. You can actually get the first piece of this out without it being destroyed! I found it to have the perfect amount of saltiness and spice. I LOVED this recipe. In fact I am going to get some more now! Read More
(247)

Most helpful critical review

Rating: 1 stars
04/27/2011
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 very dry & chewy(overcooked) & the noodles dry also.....no sauce whatsoever after baking. Won't be making this again. Sorry:( Read More
(7)
242 Ratings
  • 5 star values: 165
  • 4 star values: 52
  • 3 star values: 13
  • 2 star values: 8
  • 1 star values: 4
Rating: 5 stars
11/02/2003
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 different was make homemade alfredo sauce instead of canned/jarred which only took a minute (2c half and half 1 stick butter 3c parmesan and 2 tbl minced garlic). I love the cheesiness and it is not watery like some lasagna. You can actually get the first piece of this out without it being destroyed! I found it to have the perfect amount of saltiness and spice. I LOVED this recipe. In fact I am going to get some more now! Read More
(247)
Rating: 5 stars
11/02/2003
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 different was make homemade alfredo sauce instead of canned/jarred which only took a minute (2c half and half 1 stick butter 3c parmesan and 2 tbl minced garlic). I love the cheesiness and it is not watery like some lasagna. You can actually get the first piece of this out without it being destroyed! I found it to have the perfect amount of saltiness and spice. I LOVED this recipe. In fact I am going to get some more now! Read More
(247)
Rating: 5 stars
11/10/2003
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 difference!! Turns out the first time I reviewed this recipe what I did not like was the flavor of the store bought alfredo sauce not the richness. Thank you for your review Louisianagirl - you turned what I originally rated a five star recipe into a ten star recipe! Read More
(133)
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Rating: 5 stars
01/16/2006
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 however even with the jared "stuff" this was one of the best dishes I've made on this site! Thanks again! Read More
(97)
Rating: 5 stars
10/15/2003
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 noodles. Read More
(36)
Rating: 5 stars
11/06/2003
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 cutting into it and it served up beautifully. This is rich I admit but looking at the ingredients I knew I couldn't go wrong! I also added some sweet corn to the meat mixture and it gave a hint of sweetness to compliment the spiceness of the andouille. My husband licked his plate clean.....literally! Don't forget to scrap up all the bits left behind from browning the meat when sauteeing the vegetables since it will add to the flavor. Thanks for this recipe its a keeper. Read More
(32)
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Rating: 4 stars
03/25/2006
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 together better. Try adding more alfredo and putting over spagetti or fettucini noodles. Read More
(25)
Rating: 5 stars
03/07/2004
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 sauce I used one light alfredo sauce and 1 jar of spicy pasta sauce. he lasagna also needed to cook a little longer than 1 hour. Thanks for the great recipe!!!! Read More
(24)
Rating: 5 stars
12/11/2008
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 into a pasta toss using bowtie or penne instead of the lasagna and LOVE IT! I totally recomend trying it this way. Read More
(19)
Rating: 5 stars
09/06/2007
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. Worth the price of all the ingredients listed as is! Read More
(14)
Rating: 1 stars
04/27/2011
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 very dry & chewy(overcooked) & the noodles dry also.....no sauce whatsoever after baking. Won't be making this again. Sorry:( Read More
(7)