Reviewed: Sep. 6, 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!

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vk

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Reviewed: Aug. 25, 2007

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.

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SweetPea

Cooking Level: Expert

Living In: Coppell, Texas, USA

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Reviewed: Apr. 1, 2007

Yummy.. This won $400 in a pasta bakes category in 2001 (Better homes and Garden)I only needed about 9 noodles for a 9x13 pan and used 3 tsp cajun seasoning with only 1/4 tsp sage. Also used 2 jars (15 oz each) Bertolli alfredo sauce. True cajun flavor!

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kehn

Cooking Level: Expert

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Reviewed: Mar. 22, 2007

Im live in Cleveland now but I was raised in Louisiana and this dish made me feel like I was back home. Great recipe.

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Jumaane

Cooking Level: Professional

Home Town: New Orleans, Louisiana, USA

Living In: Cleveland, Ohio, USA

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Reviewed: Jan. 12, 2007

so my family tells me that this was wonderful. Of course they didn't save me any to try myself. So I guess I have to take their work for it and give it five stars.

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JBENISHMLT

Cooking Level: Professional

Home Town: Hillsboro, Wisconsin, USA

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Reviewed: Nov. 15, 2006

This recipe was awesome. Tried it for a small dinner party and they ate every single bite. Would definitely cook it again.

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smileyanyee

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Reviewed: Sep. 14, 2006

It was just okay for us. My husband told me I could leave this one out of the recipe box. I probably won't make again without making some major changes. I like the idea of this recipe, though.

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dstark

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Reviewed: Sep. 6, 2006

My son and I made this lasagne for a school project. According to him the kids and his teacher loved it! We had trouble finding the andouille sausage, but the guy in the meat department pointed out that Johnsonville New Orleans sausages was andouille sausage. It says so right on the package. This lasagne smelled wonderful baking! It doesn't take a whole package of noodles, and I would use more alfredo sauce next time.

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Susie

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Reviewed: Aug. 22, 2006

So much flavor packed into one pan. We love this even more than traditional lasagna now. It's very rich so be warned. I ended up using 3 jars of sauce when I was in a hurry or 1 1/2 times a standard alfredo recipe when I make my sauce from straight, which I usually prefer to do when I have the time. For an extra treat, I add 3/4 lb peeled, deveined shrimp and 2 cups chopped mushrooms to the sauce. Let stand for 10-15 minutes before serving and then it won't fall apart on you.

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VORCHA

Cooking Level: Intermediate

Home Town: Packwood, Washington, USA

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Reviewed: Aug. 19, 2006

Very good, it really does get better for leftovers. I added double-triple the veggies. I used my own mix of spices for the "cajun" spice. Made my house smell very yummy.

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Rebecca Page

Cooking Level: Intermediate

Home Town: Windsor, Ontario, Canada

Living In: West Lafayette, Indiana, USA

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Reviewed: May 13, 2006

This was wonderful, the only changes we made was I did use homemade alfredo sauce and cut out the sage. Total Total comfort food. Thanks for the great post.

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Cooking 101

Cooking Level: Expert

Living In: Rockford, Illinois, USA

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Reviewed: Mar. 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.

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lyndylou

Cooking Level: Intermediate

Living In: Lexington, Kentucky, USA

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Reviewed: Feb. 6, 2006

I substituted some of the spices for other spices, and sausage for pepperoni but those are just personal preferences. It freezes wonderfully too. If you have to reheat in the microwave try putting some alfredo sauce on top to keep it from getting dried out and gross from reheating.

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jennmarie

Cooking Level: Intermediate

Home Town: Yarmouth, Nova Scotia, Canada

Living In: Halifax, Nova Scotia, Canada

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Reviewed: Feb. 3, 2006

Rich, creamy, tangy - what a great combination. I will definitely make this again. Spoon some alfredo sauce in the botton of the baking dish before putting in the first layer of lasagna.

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Philly

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Reviewed: Jan. 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!

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JOESTRATA

Cooking Level: Expert

Living In: Holyoke, Massachusetts, USA

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Reviewed: Dec. 18, 2005

This was amazing! I made it for five people, including myself, and we devoured all of it! However, the texture left a little to be desired, as it had a tendency to fall apart and not stay together like a traditional lasagna would. In any case though, it was delicious and I would definitely make it again! One more note: I would definitely add more vegetables to this dish!!

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Julie Hester

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Reviewed: Nov. 22, 2005

Great, creamy lasagna. A bit spicy for the kids, but the adults loved it. I will definitely make this dish again. Maybe next time served over fettucine as suggested.

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SMOSIEUR

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Reviewed: Aug. 10, 2005

Loved it just the way it is would not change a thing.

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Teenie61

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

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Reviewed: Jul. 21, 2005

This was good. Got lots of compliments from the guests. very rich. i used hot italian sausage instead of andouille because my grocery store did not have it. everyone liked it. also you do not need that many lasagna noodles.

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BETSYJOHN

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Reviewed: Jul. 12, 2005

This was very tasty, it smelled so good when it was cooking, I could not wait for it finish. I adjusted the amounts as I made a smaller portion, and instead of celery I used red pepper. Very rich with the sausage and alfredo sauce, but worth it every now and then!

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FERRISBEAN

Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada

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Cajun Chicken Lasagna

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