Double-Layered Cajun Lasagna

Double-Layered Cajun Lasagna
 
Author:
Recipe type: entrees
Ingredients
  • 1 pound andouille sausage, quartered & sliced
  • 1 pound boneless, skinless chicken breasts, large dice
  • 2 teaspoons Cajun seasoning
  • Olive oil for sauteing
  • ½ cup Vadalia onion, chopped
  • ½ cup celery, chopped
  • ¼ 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
  • ½ cup grated Parmesan cheese
  • WHITE SAUCE
  • 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
  1. In a large skillet over medium-high heat, combine sausage, chicken and Cajun seasoning.
  2. Cook hicken through, about 8 min.
  3. Remove meat from skillet with a slotted spoon; set aside.
  4. Saute in olive oil: onion, celery, bell pepper and garlic until tender.
  5. Remove from heat; stir in cooked meat and white sauce.
  6. In a greased 9x13-inch hotel pan, cover bottom with 4 lasagna noodles.
  7. Spread with ½ of the meat mixture.
  8. Repeat layers; cover with a layer of noodles.
  9. Spread remaining White Sauce over top. top with mozzarella cheese and sprinkle with Parmesan cheese.
  10. Bake in 325 F oven for 1 hour. Let stand 15 mi. before serving or chilling.
  11. Cook's Note: Can prebake lasagna, cool, then slice.
  12. Reheat slices per order.

Click here to submit recipe