Cajun Chicken Lasagna

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Recipe by South Your Mouth

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Cajun Chicken Lasagna

adapted from Better Homes & Gardens

9-12 lasagna noodles, cooked

1 pound andouille* sausage, diced or cut into bite-sized pieces

3 large boneless, skinless chicken breasts, cut into bite-sized pieces

1 teaspoon Cajun seasoning, plus a dash or two more

1 bell pepper**, diced

1 large onion, diced

3 stalks celery, diced

3-4 garlic cloves, minced

2 15-ounce jars prepared alfredo sauce (I used Bertolli)

2 cups shredded mozzarella cheese


Cook andouille in a large skillet over medium-high heat until nicely browned. Andouille is already cooked through – we’re really just cooking it to render the fat and get some good color on it. Using a slotted spoon so that the pan drippings stay in the skillet, remove andouille from skillet; set aside.


Season chicken with 1 teaspoon Cajun seasoning and add to hot skillet with pan drippings. Sauté chicken until just done, adding a little vegetable oil if necessary to prevent sticking. Remove chicken from the skillet with a slotted spoon; set aside.


Add bell pepper, onion, celery, garlic and a dash or two Cajun seasoning to skillet. Sauté vegetables until tender and fragrant.  Remove skillet from heat and pour in one jar of alfredo sauce. Taste for seasoning and add more Cajun seasoning if desired; set aside.


Spray a 3-quart 13x9 dish with cooking spray. Arrange 3-4 lasagna noodles on bottom (whatever fits in your pan). Arrange half of andouille and half of chicken on top of noodles. Spoon half of alfredo vegetable mixture over meat. Sprinkle half of the mozzarella cheese over vegetable mixture. Repeat this step once then top with the remaining 3-4 lasagna noodles.


Pour remaining jar of alfredo sauce over top layer of noodles. Cover bake at 350 degrees for 1 hour (tenting foil if necessary to prevent the foil from resting on the alfredo sauce). Remove from oven and rest, covered, for 15-20 minutes before serving.


*Andouille is a cured Cajun link sausage. If you can’t find it in your area, substitute with smoked sausage or chorizo. I sliced mine into bite-sized pieces but in hindsight, I think it might have been even better and would have added more texture if I’d diced the sausage.


**The combination of bell pepper, onion and celery is called the Holy Trinity in Cajun cooking and really is what gives this dish the Cajun flavor (more so even than the Cajun seasoning). I used an orange bell pepper in mine because it’s what I had but authentic Holy Trinity has green bell peppers.