Cajun White Lasagna

Cajun Lasagna

Packed with chicken and sausage, this white lasagna has all the Cajun flair to spice up supper. 

Cajun White Lasagna
Makes 8 to 10 servings
Write a review
  1. 1½ pounds boneless skinless chicken breasts, cut into ½-inch pieces
  2. 1 (16-ounce) package smoked andouille sausage, cut into ¼-inch pieces
  3. 1 red bell pepper, chopped
  4. 1 cup chopped onion
  5. 2 (15-ounce) jars garlic Alfredo sauce
  6. 2½ cups grated Parmesan cheese, divided
  7. ½ cup chicken broth
  8. 1 teaspoon Creole seasoning*
  9. 1 teaspoon ground black pepper
  10. 1 (15-ounce) container ricotta cheese
  11. 1 large egg
  12. 1 tablespoon dried basil
  13. 8 lasagna noodles, cooked according to package directions
  14. 1 (6-ounce) bag fresh baby spinach, stemmed
  15. 1 (8-ounce) package shredded mozzarella cheese
  1. Preheat oven to 350°. Spray a 13x9-inch baking dish with nonstick cooking spray.
  2. In a large skillet, cook chicken, sausage, bell pepper, and onion over medium-high heat until chicken is cooked through; drain. Stir in Alfredo sauce, 2 cups Parmesan, and next 3 ingredients.
  3. In a small bowl, stir together ricotta, egg, and basil.
  4. Place 4 noodles in bottom of prepared pan. Spread half of ricotta mixture onto noodles; top with half each of chicken mixture and spinach and 1 cup mozzarella. Repeat layers.
  5. Bake for 45 minutes or until hot and bubbly. Sprinkle with remaining ½ cup Parmesan, and let stand for 10 minutes before serving.
  1. *We used Tony Chachere’s Original Creole Seasoning.
Paula Deen Magazine