Chicken Lasagna with Andouille Sausage Recipe -
Chicken Lasagna with Andouille Sausage Recipe
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Chicken Lasagna with Andouille Sausage

Recipe by  

"This recipe, adapted to use the traditional flavors of Classico® Pasta Sauce, was originally submitted by Allrecipes home cook SAIDANDDUNN."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
  • PREP

    15 mins
  • COOK

    1 hr 15 mins

    1 hr 45 mins


  1. Preheat oven to 325 degrees F (165 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente; drain.
  2. In a large skillet over medium-high heat, combine sausage, chicken, Cajun seasoning and sage. Cook until chicken is no longer pink and juices run clear, about 8 minutes. Remove meat from skillet with a slotted spoon, and set aside. Saute onion, celery, bell pepper and garlic until tender. Remove from heat, and stir in cooked meat and half of the Alfredo sauce.
  3. Lightly grease a 9x13 inch baking dish. Cover bottom with 4 lasagna noodles. Spread with 1/2 of the meat mixture. Repeat layers, and cover with a layer of noodles. Spread remaining Alfredo sauce over top. Top with mozzarella cheese and sprinkle with Parmesan cheese.
  4. Bake in preheated oven for 1 hour. Let stand 15 minutes before serving.
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Reviews More Reviews

Feb 03, 2011

This was easier to prepare than regular lasagne. If a person loves heat, this is sure to please. We tend to go with medium heat so next time I make this I'll use 1/2 the cajun seasoning called for.

Mar 11, 2012

I made this last night and everyone absolutely loved it. The only change I made was I sprinkled a half cup or so of cheese in each layer to hold it together. Then didnt use as much on the top. I also made my own simple alfredo sauce since I don't like store bought. (that part only takes about 10 minutes).


10 Ratings

Jan 16, 2012

Wonderful flavor! The only thing I changed is that I added some mushrooms; a good addition. The only thing we didn't like is that it fell apart easy. It wasn't very cohesive so it made it a little harder to serve and eat. My sausage must not have been that hot because my children were able to eat it and they really enjoyed it. I would make it again if there was a way to make it more cohesive without changing the flavor or general make of the lasagna.

Aug 05, 2011

My husband really likes spicy things, and he said this was the best lasagna he'd ever had.

Dec 19, 2011

Good Flavor, it needs more vegetables in it.

May 28, 2012

This is a great and unique lasagna. I left out the celery and red bell pepper and added extra cheese between the layers to help them stay together. Next time, I may layer in some ricotta or cottage cheese mixed with garlic and chopped spinach. Also, I split my lasagna between two eight inch pans and froze one for later.

Sep 21, 2014

This was a huge hit with friends. I served it with a light salad and garlic toast. Great flavor blend with just the right spice. I added a bit of ricotta cheese between the layers.

Mar 15, 2013

I've made this recipe several times it was awesome. I added shredded cheese to each layer to hold it together and it made it a little more chessie it was awesome that way and it stayed pretty!!!!!!


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  • Calories
  • 431 kcal
  • 22%
  • Carbohydrates
  • 32.2 g
  • 10%
  • Cholesterol
  • 95 mg
  • 32%
  • Fat
  • 22.5 g
  • 35%
  • Fiber
  • 1.5 g
  • 6%
  • Protein
  • 24.7 g
  • 49%
  • Sodium
  • 916 mg
  • 37%

* Percent Daily Values are based on a 2,000 calorie diet.

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