Recipe by SAIDANDDUNN
"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 fettucine noodles, if you would like to save time"
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1 (16 ounce) package
andouille sausage, quartered lengthwise and sliced
skinless, boneless chicken breast halves - cut into chunks
chopped red bell pepper
finely chopped garlic
2 (10 ounce) containers
Alfredo Sauce, divided
1 1/2 cups
shredded mozzarella cheese
grated Parmesan cheese
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!
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:(
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!
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!
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.
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.
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.
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!!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Cajun Chicken Lasagna
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 261
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