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
- 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.
Ready Time: 1 hr 45 mins
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