Chicken Lasagna With Andouille Sausage Recipes

CAJUN CHICKEN & SAUSAGE LASAGNA

Steps:

• Boil lasagna noodles. Cook noodles al dente, or firm to the touch. They will rip if the noodles are too soft.
• Cut the garlic, onion, and Andouille sausage into small pieces and set aside.
• Cut chicken breast into small pieces and toss in Cajun seasonings. Cook seasoned chicken in skillet along with chopped onion and garlic. Set aside after all has cooked.
• For alfredo sauce, melt butter in sauce pan over medium heat. Add heavy cream, garlic powder, black pepper, and sugar. Stir and simmer for about 15 minutes. Add parmesan cheese and cream cheese to mixture and stir often to make sure cheeses melt properly.
• Prepare layers: Smear spaghetti sauce (a few tablespoons) on bottom of 9x13 pan then 3 lasagna noodles. Next, smear spaghetti sauce (a few tablespoons) over noodles. Sprinkle half chicken mixture and 1 cup of mozzarella cheese.
• Add a new layer of 3 lasagna noodles then smearing a few tablespoons of Alfredo sauce. Sprinkle half Andouillé sausage and mozzarella cheese. Repeat layers by alternating chicken with spaghetti sauce with Andouille sausage with Alfredo sauce with three noodles in between the layers.
• Sprinkle remaining mozzarella cheese, basil and oregano on very top of the last noodles and bake covered for one hour at 350 °F.
• Once cooked, let lasagna set for about 15 minutes otherwise it will fall apart when you cut into it.Pour extra Alfredo and spaghetti sauce on top of each piece of lasagna before serving.

CAJUN LASAGNE RECIPE - (4.3/5)

Steps:

• Preheat oven to 375°F. Bring a large pot of salted water to boil. Cook pasta for 6 minutes. Rinse pasta with warm water, drain, coat with oil and set aside. Mix seasonings, reserve 1 tablespoon for ricotta/cheese mixture, and divide remaining seasons in half, set aside. In a large soup pot heated over medium heat add 2 tablespoons of olive oil, add onion, bell pepper, and celery. Sauté for about 5 minutes, add garlic and cook 1 minute more. Add ground turkey and andouille sauce, break into small chunks. Season with half of the seasoning blend and cook until browned about 15 minutes. Add tomato paste and mix well, cook for 5 more minutes. Add crushed tomatoes and chicken broth, season with remaining seasoning blend and mix well. Lower heat to medium-low and cook uncovered for 30 minutes, stirring occasionally. Add chopped parsley and mix well and allow sauce to cook about 15 more minutes. TO ASSEMBLE RICOTTA/CHEESE MIXTURE: Mix eggs, ricotta, Parmigiano Reggiano, 1 cup sharp, jack, and mozzarella cheese with remaining seasoning blend and set side. TO ASSEMBLE LASAGNE: In a large greased 13X9-inch casserole dish, place about 1 cup of pasta sauce on the bottom. Top with lasagna noodles, slightly overlapping noodles. Top with more pasta sauce, top with about 6 heaping tablespoons of ricotta/cheese mixture. Top with a handful of remaining grated cheeses and repeat with another layer of lasagna noodles, meat mixture/ricotta cheese mixture/grated cheese. For the last layer top with noodles, pasta sauce and remaining grated cheeses. Cover casserole with greased foil and bake at 375°F for 30 minutes. Remove foil and cook 20 minutes more. Remove from oven, allow to cool 10 minutes. Serve with garlic bread.

CAJUN CHICKEN LASAGNA

Steps:

• 1. Preheat oven to 325 degrees.
• 2. Cook pasta in a large pot of boiling water until dente, drain.
• 3. In skillet over medium heat, combine sausage, chicken and Cajun seasoning and sage. Cook until chicken is no longer pink. Remove meat from skillet and set aside.
• 4. Saute onion, bell pepper and garlic until tender. Remove from heat, and stir in cooked meat and one container of Alfredo sauce.
• 5. Lightly grease a 9x13 baking dish. Cover bottom with 4 noodles and spread with 1/2 of the meat mixture. Repeat and end with layer of noodles on top.
• 6. 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.

CAJUN CHICKEN LASAGNA

Steps:

• Preheat oven to 325 degrees.
• Bring a large pot of lightly salted water to a boil.
• Add pasta and cook for eight to ten minutes, or until al dente;drain.
• 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 meat and one container alfredo sauce.
• Lightly grease a nine-by-13-inch baking dish.
• Cover bottom with 4 lasagna noodles.
• Spread with half the meat mixture.
• Repeat layers, ending with a layer of noodles.
• Spread remaining alfredo sauce over top.
• Top with mozzarella cheese and sprinkle with Parmesan cheese.
• Bake one hour.
• Let stand 15 minutes before serving.