Best Cajun Chicken Lasagna Recipes

CAJUN CHICKEN LASAGNA

Steps:

• 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, 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 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.

CAJUN CHICKEN LASAGNA

Steps:

• Preheat oven to 325 degrees.
• Bring a large pot of lightly salted water to a boil.
• Add pasta and cook for eight to ten minutes, or until al dente;drain.
• 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 meat and one container alfredo sauce.
• Lightly grease a nine-by-13-inch baking dish.
• Cover bottom with 4 lasagna noodles.
• Spread with half the meat mixture.
• Repeat layers, ending with a layer of noodles.
• Spread remaining alfredo sauce over top.
• Top with mozzarella cheese and sprinkle with Parmesan cheese.
• Bake one hour.
• Let stand 15 minutes before serving.

CAJUN CHICKEN LASAGNA

Steps:

• In a large skillet, cook chicken over medium heat until no longer pink. Add the celery, green pepper and onion; cook and stir 5 minutes longer or until tender. Stir in the tomatoes, water, tomato paste, Cajun seasoning and sugar. In a small bowl, combine cheeses. , Spread 1 cup meat sauce in a greased oval 5- or 6-qt. slow cooker. Layer with 3 noodles (breaking noodles if necessary to fit), a third of the remaining meat sauce and a third of the cheese mixture. Repeat layers twice. Cover and cook on low for 3-4 hours or until noodles are tender.

CAJUN CHICKEN LASAGNA WITH ANDOUILLE SAUSAGE

Steps:

• Heat oven to 350°F.
• Cook noodles as directed on package, omitting salt. Meanwhile, cook sausage, chicken and Cajun seasoning in large skillet 8 min. or until chicken is no longer pink, stirring occasionally. Remove meat mixture from skillet with slotted spoon; set aside. Discard all but 1 Tbsp. drippings from skillet. Add vegetables and garlic to reserved drippings; cook and stir 4 to 5 min. or until vegetables are crisp-tender. Stir in meat mixture, 2 cups pasta sauce and 2 Tbsp. Parmesan.
• Drain noodles. Spread 1/2 cup of the remaining pasta sauce onto bottom of 13x9-inch baking dish sprayed with cooking spray; cover with layers of 4 noodles, 1/3 of the meat mixture and 1/2 cup mozzarella. Repeat all layers twice. Cover with remaining noodles, pasta sauce, mozzarella and Parmesan. Cover with foil sprayed with cooking spray.
• Bake 1 hour or until heated through. Let stand 15 min. before cutting to serve.

CAJUN CHICKEN LASAGNA

Steps:

• 1. Preheat oven to 325 degree F. Cook noodles according to package directions. Drain; rinse. Combine 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 container of the Alfredo sauce, and Parmesan cheese. 2. Lightly coat a 3-quart rectangular baking dish 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 Alfredo 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. Makes 12 servings.

CAJUN CHICKEN LASAGNA

Steps:

• 1. Preheat oven to 325 degrees.
• 2. Cook pasta in a large pot of boiling water until dente, drain.
• 3. In skillet over medium heat, combine sausage, chicken and Cajun seasoning and sage. Cook until chicken is no longer pink. Remove meat from skillet and set aside.
• 4. Saute onion, bell pepper and garlic until tender. Remove from heat, and stir in cooked meat and one container of Alfredo sauce.
• 5. Lightly grease a 9x13 baking dish. Cover bottom with 4 noodles and spread with 1/2 of the meat mixture. Repeat and end with layer of noodles on top.
• 6. 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.