Cajun Chicken Lasagna

Ingredients

1 lb andouille sausage (sliced) 1 lb boneless skinless chicken breast halves (cubed) 1 package lasagna noodles (16 ozs) 2 tsps cajun seasoning 1 tsp sage (dried) 1/2 cup onion (chopped) 1/2 cup chopped celery 1/4 cup chopped green bell pepper 1/4 cup chopped red bell pepper 1 tbsp chopped garlic (chopped finely) 20 ozs alfredo sauce (divided) 1-1/2 cups shredded mozzarella cheese 1/2 cup grated parmesan cheese

Directions

1. Preheat oven to 325 degrees F. 2. Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 10 to 12 minutes, or until al dente; drain. 3. 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 8-10 minutes. Remove chicken 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. 4. 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. 5. Bake in preheated oven for 1 hour. Let stand 10-15 minutes before serving.