a unique recipe for tasty lasagna. Alfredo di Lello, a Roman restaurant, is credited with developing the Alfredo sauce in the 1920s, and the sauce bears his name.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 15 mins |
| Additional Time: | 15 mins |
| Total Time: | 1 hr 45 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 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 Cajun seasoning
- 1 teaspoon dried sage
- ½ cup chopped onion
- ½ cup chopped celery
- ¼ cup chopped red bell pepper
- 1 tablespoon finely chopped garlic
- 2 (10 ounce) containers Alfredo Sauce, divided
- 1 ½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
Instructions
- 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 9×13 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.
Nutrition Facts
| Calories | 488 kcal |
| Carbohydrate | 32 g |
| Cholesterol | 75 mg |
| Dietary Fiber | 2 g |
| Protein | 25 g |
| Saturated Fat | 11 g |
| Sodium | 1045 mg |
| Sugars | 3 g |
| Fat | 29 g |
| Unsaturated Fat | 0 g |
Reviews
I used a little olive oil with the chicken and sausage. I wasn’t sure the sausage had enough oil for the chicken.
very good twist on the traditional lasagna. Also a very good option for those who can’t have marinara sauce. I can’t wait to make it again so I can add my own twist again. Do yourself a favor and make this recipe.
I made this last night and it was really good. I didn’t have the correct sausage (the sausage I had was boudin….not andouille) so, instead I used shrimp and crawfish tails that I had already cooked. I made the alfredo but added Cajun Power Garlic Sauce* and horseradish for added kick. Had to add much more Cajun seasoning to the chicken for us as well. I used the no boil pasta and threw in a layer of mozzarella to the mix. I agree that it was a bit dry, so next time I will make a thinner sauce. Served it with the standard Louisiana sides….boiled corn and potatoes! Side salad for us ladies.
I really enjoy this lasagna. I made it a bunch of times, but not recently as my wife doesn’t eat pork, so I can only make it if someone else is eating it too. But really good, very flavorful. The spiciness of the sausage goes real well with the creaminess of the alfredo sauce. It is a very rich lasagna.
Turned out great! Made homemade Alfredo as another user suggested. Added a little paprika, nutmeg and a day if lemon juice to the sauce. Halved the recipe in 2 – 9×9 pans and froze half for another day. Used the oven ready lasagna noodles and cooked a little over a half hour in the smaller pan.
I was short on time so did the sauce and served over penne pasta. Served with fresh broccoli. Excellent meal!!
I made mine in a 9×13 crockpot and it was perfect and super-easy to serve on Christmas Eve. Thank you!
This tastes very good, but it is kind of dry which is very odd for lasagna. More alfredo next time, I guess.
This tastes very good, but it is kind of dry which is very odd for lasagna. More alfredo next time, I guess.
Yes I made this recipe it was delicious, my husband ready enjoyed it.
Delicious followed the recipe exactly!!
I made this and it was very good. I think it could be better with just a little less sausage but still very good.
I made quite a few changes, so even though I would give what we ate 5 stars, I will give the recipe 4 for being a good place to start. I didn’t really measure any of the veggies, just sort of used what “looked” right. I had 14 oz jars of Alfredo instead of 10, and 12 oz of Andouille instead of a pound. I also used WAY more cheese. I put a thin layer of sauce (from the second jar, not the sauce/meat/veggie mix) at the bottom of the pan, then layered noodles, meat sauce, cheese, four times total. Then I topped it with the rest of the jar of sauce, more cheese, and the parm. We inhaled the results. I will make this again and again!
Wowwww, the flavors are wonderful! I halved the recipe, except for veggies, used listed amounts because they’ll cook down and I love them. I did use a quality jarred alfredo (LOVE the idea about making it fresh but didn’t have the ingredients on hand;-), added 1/2 tsp each of poultry seasoning & thyme, kicked it up with “Slap Ya Mama” Cajun seasoning & rubbed sage, & substituted “Super Green” pasta instead of standard lasagna. It’s perfectly balanced as others reviewers mentioned, not runny & easy to serve. GREAT JOB SAIDANDDONE!
This recipe tasted delicious, but I ran into two issues that need to be remedied when I make this next time. First, I ended up with a ton of oil separating out of the sauce. The whole lasagna pan was full of oil on the bottom and sides. I used a slotted spoon and pre-plated each piece of lasagna to drain the oil out of each serving. Additionally, the top layer of cheese browned way too much and became too hard and crusty a layer. Normally I love that crispy top layer of cheese, but this was way too much. I had not set knives out, but had to provide them for cutting through the top. Unsure how to bake the lasagna through (for full hour) without this happening except to reduce amount of Parmesan or perhaps timing of final layer of cheese?
Everyone that tried it LOVED it. I used rotisserie chicken that I had from the night before and didn’t do all the separating. I cooked the onions, garlic and peppers in some butter till soft then just added the chicken, sausage and seasonings. I also added Cayenne Pepper. Gave it a nice kick. Alfredo came last along with more Cayenne. I didn’t have mozzarella, so I used Colby jack… along with shaved Parmesan. It worked very well. I’ll definitely make this again. A real crowd pleaser and a nice change from the norm.
I’ve made this several times, never failed me once. The first time was for a large gathering, so I made two pans, with homemade Alfredo and no celery. I almost didn’t get any, it went so fast. Now when I say I’m making a lasagna, this is what the family assumes I mean…. I make it the same way every time. It disappears the same way (at the same speed) every time!
I have made this recipe many times. It takes me a long time to get everything prepped, but it is well worth it! I love this recipe!
This dish was so wonderful! I made homemade alfredo as other users suggested, some of my measurements were off but it still came out delicious. Just next time I won’t use as much cheese, which was my fault lol. My husband loved it and had to stop himself from eating to much before going to bed. Overall this is a superb recipe and new favorite in my house!
I did this over pasta instead of as a lasagna. It was really very good
I made this almost exactly as written. I just made my own alfredo sauce and used penne noodles (Because I have children who don’t eat sauce on noodles, they ate the extra penne with butter), which I cooked 3/4 of the way and then mixed it together and put it in a covered baking pan with mozzarella cheese on top. I baked it for 25 minutes covered, took the lid off and baked it for 5 more minutes and let it sit for 10 minutes. This was very good and different, just what I was looking for.