Very yummy! The alfredo sauce you use, along with the cajun seasoning can make a big difference though. Many popular cajun seasonings are very high in sodium, so I go with a low sodium one because there is plenty of sodium in the sausage and alfredo. I think it turns out better if you don't use no bake pasta as well. Another suggestion would be to cook the chicken seperate from the rest and blacken it. The spices and flavors cling to the meat after baking it in the lasagna.
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Very yummy! The alfredo sauce you use, along with the cajun seasoning can make a big...