Born on the Bayou Lasagna

Born on the Bayou Lasagna
Recipe type: Entree
  • 1 pound Andouille sausage, quartered & sliced
  • 1 pound boneless, skinless chicken breasts, shredded
  • 2 teaspoons Cajun seasoning
  • Olive oil for sautéing
  • ½ cup Vidalia onion, chopped
  • ½ cup celery, chopped
  • ¼ cup red bell pepper, chopped
  • 1 tablespoon minced garlic
  • White Sauce (recipe follows)
  • 10 to 12 uncooked lasagna noodles
  • 1½ cups shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  1. In a large skillet over medium-high heat, combine sausage, chicken and Cajun seasoning.
  2. Cook chicken through.
  3. Remove meat from skillet with a slotted spoon and set aside.
  4. Sauté the onion, celery, bell pepper and garlic in olive oil until tender.
  5. Remove from heat, then stir in cooked meat and white sauce.
  6. In a greased 9x13-inch pan, cover bottom with 4 lasagna noodles.
  7. Spread with ½ of the meat mixture. Repeat layers and then cover with a layer of noodles.
  8. Spread remaining White Sauce over top.
  9. Finally, top with mozzarella cheese and sprinkle with Parmesan cheese.
  10. Bake in 325 F oven for 1 hour. Let stand 15 minutes before serving or chilling.

White Sauce

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