Ingredients

• 1 , 16 ounce
• 1 pound andouille sausage , quartered lengthwise and sliced
• 1 pound skinless , boneless chicken breasts, cubed
• 2 teaspoons Cajun seasoning
• 1 teaspoon dried sage
• 0.5 cups chopped onion
• 0.5 cups chopped celery
• 0.25 cups chopped red bell pepper
• 1 tablespoon minced garlic
• 2 , 10 ounce
• 1.5 cups shredded mozzarella cheese
• 0.5 cups grated Parmesan cheese

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch baking dish.
2. 2 Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.
3. 3 Cook sausage, chicken, Cajun seasoning, and sage in a large skillet over medium-high heat until chicken is no longer pink and juices run clear, about 8 minutes. Remove sausage mixture from skillet with a slotted spoon; set aside.
4. 4 Saute onion, celery, bell pepper, and garlic in same skillet over medium-high heat until tender. Remove from heat; stir in sausage mixture and 1/2 the Alfredo sauce.
5. 5 Arrange 4 noodles in the bottom of the prepared baking dish. Spread with 1/2 of the sausage mixture. Repeat layers; cover with a layer of noodles. Spread remaining 1/2 Alfredo sauce over top. Top with mozzarella then sprinkle with Parmesan cheese.
6. 6 Bake in the preheated oven for 1 hour. Let stand 15 minutes before serving.

Nutrition per serving