Double-Layered Cajun Lasagna


1 pound andouille sausage, quartered & sliced
1 pound boneless, skinless chicken breasts, large dice
2 teaspoons Cajun seasoning
Olive oil for sauteing
1/2 cup Vadalia onion, chopped
1/2 cup celery, chopped
1/4 cup green bell pepper, chopped
1 tablespoon minced garlic
White Sauce (recipe follows)
10 to 12 uncooked lasagna noodles
1-1/2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese

2 tablespoons butter
3 tablespoons all-purpose flour
Salt & pepper, to taste
2 cups milk
1-1/2 cups shredded mozzarella cheese, divided
Pinch of cayenne

Instructions In a large skillet over medium-high heat, combine sausage, chicken and Cajun seasoning. Cook hicken through, about 8 min. Remove meat from skillet with a slotted spoon; set aside. Saute in olive oil: onion, celery, bell pepper and garlic until tender. Remove from heat; stir in cooked meat and white sauce. In a greased 9×13-inch hotel pan, cover bottom with 4 lasagna noodles. Spread with 1/2 of the meat mixture. Repeat layers; cover with a layer of noodles. Spread remaining White Sauce over top. top with mozzarella cheese and sprinkle with Parmesan cheese. Bake in 325 F oven for 1 hour. Let stand 15 mi. before serving or chilling.

Cook’s Note: Can prebake lasagna, cool, then slice. Reheat slices per order.

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