Classico® Cajun Chicken Lasagna

Classico® Cajun Chicken Lasagna

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"Tired of plain lasagna? Try this spiced up version, which includes Cajun seasoning and andouille sausage."
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Ingredients

2 h servings 381 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 381 kcal
  • 19%
  • Fat:
  • 19.6 g
  • 30%
  • Carbs:
  • 28.7g
  • 9%
  • Protein:
  • 22.2 g
  • 44%
  • Cholesterol:
  • 79 mg
  • 26%
  • Sodium:
  • 908 mg
  • 36%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 325 degree F. Cook noodles according to package directions. Drain; rinse. Combine Johnsonville(R) Premium Fully Cooked Andouille Sausage, chicken, Cajun seasoning, and sage. In a large skillet cook meat mixture 8 minutes or until chicken is no longer pink. Remove from skillet using a slotted spoon, reserving drippings in skillet. Set meat mixture aside; keep warm. In same skillet cook onion, celery, sweet pepper, and garlic in drippings until vegetables are tender. Stir in meat mixture, one-half of the Classico(R) Light Creamy Alfredo pasta sauce, and Parmesan cheese.
  2. Lightly coat a 13x9x2-inch baking dish or 3-quart rectangular casserole with nonstick spray. Arrange 4 noodles in bottom of dish. Spread with 2 cups of the meat-vegetable mixture. Sprinkle with 1/2 cup of the mozzarella. Repeat layers, ending with noodles. Carefully spread remaining Classico(R) Light Creamy Alfredo pasta sauce over the top (if sauce is too thick, heat slightly). Cover; bake 1 hour or until heated through. Let stand 15 to 20 minutes before carefully cutting.

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