This recipe came from a local newspaper.

Cajun Chicken Lasagna

Salt to taste
1 pkg. (16 ounces) lasagna noodles
1 pound andouille sausage, quartered lengthwise and sliced
1 pound skinless, boneless chicken breast halves, cut into chunks
2 teaspoons Cajun seasoning
1 teaspoon dried sage
1/2 cup chopped onion
1/2 cup chopped celery
1/4 cup chopped red bell pepper
1 Tablespoon finely chopped garlic
2 containers (10 ounces EACH) Alfredo sauce, divided use
1 1/2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese

Preheat oven to 325 degrees F. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes, or until al dente; drain.

In a large skillet over medium-high heat, combine sausage, chicken, Cajun seasoning and sage. Cook until chicken is no longer pink and juices run clear, about 8 minutes.

Remove meat from skillet with a slotted spoon and set aside. Sauté onion, celery, bell pepper and garlic until tender. Remove from heat and stir in meat and one container of Alfredo sauce. Lightly grease a 9x13 baking dish. Cover bottom with 4 lasagna noodles. Spread with half of the meat mixture.

Repeat layers, ending with a layer of noodles. Spread remaining Alfredo sauce over top. Top with mozzarella cheese and sprinkle with Parmesan cheese. Bake 1 hour. Let stand 15 minutes before serving.

Makes 12 servings.