Reviewed: Aug. 4, 2008

There are too many noodles or not enough sauce in this recipe. First, let me say the taste is incredible! However, next time I'll probably try it with a penne pasta instead of layering and baking. I did 3 layers of noodles - there wasn't enough sauce (probably my fault for not interpreting the directions right). Had it been a tad juicier it would def be 5 stars. I too used homemade sauce rather than the jarred stuff (I don't care for those). Overall this is a delicious dish, I just need to find the right wet/dry balance. :-)

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Reviewer:

lsimon99

Cooking Level: Intermediate

Reviewed: Jul. 18, 2008

This was Delicious! We've never had a lasagna other than the traditional tomato sauce or vegetable lasagna's. So this was a nice change. Like others say, the definite key to make this good is to make your own alfredo sauce. Its a must! The jarred stuff is just gross! I halved the recipe and it makes plenty for 3-4 people. It is just my bf and I, so we still had some left-overs for the next day. I also recommend, if you like your lasagna saucy to add some more sauce than the recipe says. When putting in the oven the noodles will really soak up a lot of your sauce. For half the recipe I only used 12 noodles total. I also added a little chopped tomato into the sauce before layering, and some dried basil. Andouille sausage is hard to find sometimes and expensive. So I just used a good quality spicy italian sausage in casings for this. I really think I liked this italian sausage in it better than the andouille anyways, and it's a whole lot cheaper! Other than all that, I made everything else the recipe said the same. This is an excellent recipe and is at the top of our list to make again and again!

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Reviewer:

pink

Cooking Level: Intermediate

Home Town: Aurora, Indiana, USA

Living In: Moores Hill, Indiana, USA

Reviewed: May 29, 2008

This was amazing! I love cajun food and this had just the right amount of spice. Next time I will make my own alfreo sauce, but its still great with the Ragu Garlic Parmesean sauce! Definately a favorite and will most definately make again!

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Reviewer:

JJsMama

Cooking Level: Intermediate

Living In: Philadelphia, Pennsylvania, USA

Reviewed: May 8, 2008

This was so creamy and melt-in-your-mouth. I have made this for dinner parties and get lots of compliments. I do put in slightly more Cajun seasoning than suggested, however, as I like my food with a lot of spice. I also have expirimented with Texan Chilli flvoured sausage, which is also very yummy.

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Reviewer:

Chicken

Cooking Level: Intermediate

Home Town: Dunedin, Otago, New Zealand

Living In: Christchurch, Canterbury, New Zealand

Reviewed: Apr. 4, 2008

I wanted to make this for quite awhile so I jumped at the chance when I finally found andouille sausage. While I liked the flavor of this but it was quite a bit of work. I think I would prefer this on top of fettucine or something rather than go through the trouble of layering again. I used store bought alfredo and I think that may also play in the 4 stars I gave vs the 5 stars most other people gave. Definitely adding more veggies next time and cutting the meat back and cutting it into smaller pieces.

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Reviewer:

Java_Girl

Cooking Level: Intermediate

Home Town: Austin, Texas, USA

Living In: Dallas, Texas, USA

Reviewed: Feb. 11, 2008

apart from the alfredo sauce, everything about this recipe was delicious.

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Reviewer:

sn123

Reviewed: Jan. 31, 2008

This was very good and different. The only thing i was confused about in the recipe is that it called for 16 oz package of lasagna noodles and to only cover the bottom with 4 and then add some filling and repeat layers covering the top with noodles too. which accounts for 12 noodles... half of my package went to waste. I think i added more cajun seasoning than it suggested and i think if i hadnt it would have been plain, but i also used lowfat sausage not andoulle so i bet that omitted much of the flavor. My Bf loved it... he 1/3 the first night and the rest the second night.

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Reviewer:

SUZ830

Cooking Level: Intermediate

Home Town: Irving, Texas, USA

Living In: Arlington, Texas, USA

Reviewed: Jan. 14, 2008

This was so good! I substituted whole wheat lasagna noodles, and turkey sausage to attempt to make it a little bit healthier, but this is still a recipe you have to be careful with because you're going to want to eat it all! In the future I will use about half the amount of meat and add a lot more veggies. On a whim I added broccoli and it tasted wonderful.

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Reviewer:

Bluebucmello

Reviewed: Jan. 11, 2008

This recipe was very tasty! I cut the recipe in half since I am cooking for two - the only complaint was that it didn't stay together very well. I used no bake lasagna noodles and covered dish with foil while cooking - that ensured the noodles were cooked and prevented the cheese from burning. I will definitely make this one again!

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Reviewer:

Indy Nurse

Reviewed: Dec. 15, 2007

I used Johnsonville New Orleans stlye Sausage. I cooked chicken for 6 min then added sliced sausages for 3-4 min. I used a whole red onion, a whole red pepper and 1 Jalapeno along with 3 celery stalks. For the Alfredo sauce I used 2 15oz jars of Bertolli Garlic Alfredo sauce. 2 C of Provel cheese. Pretty solid dish and not alot of labor involved. A fun different way to prepare Lasagna.

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