Chicken Lasagna

Ingredients

• Servings: 12
• 1 (16 ounce) package lasagna noodles
• 1 pound andouille sausage, quartered lengthwise and sliced
• 1 pound skinless, boneless chicken breast halves - cut into chunks
• 2 teaspoons seasoning
• 1 teaspoon dried sage
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 1/4 cup chopped red bell pepper
• 1 tablespoon finely chopped garlic
• 2 (10 ounce) containers alfredo sauce, divided
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup grated parmesan cheese

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 15 mins

Ready Time: 1 hr 45 mins


• 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.
• in a large skillet over medium-high heat, combine sausage, chicken, 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 one container alfredo sauce.
• 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.
• bake in preheated oven for 1 hour. let stand 15 minutes before serving.