Tuesday, April 19, 2011

This Ain't Yo Mama's Lasagna!

I went through a Lasagna phase a while back and we checked out a bunch of varied Lasagna recipes. This was hands down the family favorite. Sarah sent me a plethora of recipes and the only info that I have is that this was submitted by Saidanddun. So whoever you are, thanks a lot. We love this recipe!

Readers, I give you....

Cajun Chicken Lasagna


1 16. oz pkg lasagna noodles
1 lb. andouille uncooked sausage, quartered lengthwise and sliced (See cooks note)
1 lb. boneless, skinless chicken breasts halves, cut into chunks
2 tsp. Cajun seasoning
1 t. dried sage
1/2 c. chopped onion
1/2 c. chopped celery
1/2 c. chopped red pepper
1 T. finely chopped garlic
2 (10 oz) containers Alfredo sauce, divided
1 1/2 c. shredded mozzarella cheese
1/2 c. 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. Saute onion, celery, bell pepper and garlic until tender. Remove from heat, and stir in cooked meat and one container Alfredo sauce.

Lightly grease a 9x13 baking dish. Cover bottom with about 1/4 c. of Alfredo sauce. Layer 4 lasagna noodles. Spread with 1/2 of the meat mixture. Repeat layers and cover with a layer of noodes. Spread remaining Alfredo sauce over top. Top with mozarella cheese and sprinkle with parmesan cheese.

Bake in preheated oven for 1 hour. Let stand 15 minutes before serving.

Cooks notes: Andouille sausage is a spicy sausage. I have only found it at a few stores. It can be found at Target. Smiths/Kroeger has a precooked Andouille sausage and it does not work in this lasagna.

Also, I leave out the onion, celery, and red pepper because of my fussy eaters, but the Lasagna is still very good without it. Since I don't use the onion, etc., I add the garlic at the end of cooking the chicken.

I layer the mozzarella cheese throughout the layers, as well as putting it on top. I didn't think it worked to put it all on top. All of the cheese came off when we tried to serve it.

Finally, I usually use bottled Alfredo sauce. By container, it's possible that they mean the refrigerated kind, but bottled is cheaper. It turns out very nice with the bottled.

Also pictured is a new recipe that we tried just this Sunday. It was quite easy and would make a nice addition to many different kind of meals.

Triple-Cheese Flatbread


2 c. Original Bisquick
1/2 c. hot water
2 T. butter or margarine, melted
1/4 c. shredded cheddar cheese
1/4 c. shredded Monterey Jack cheese
1/4 c. grated Parmesan cheese
1/2 t. garlic powder
1/2 t. Italian seasoning, if desired


Heat oven to 450 degrees. In medium bowl, stir Bisquick mix and water until stiff dough forms. Let stand 10 minutes. Place dough on surface sprinkled with Bisquick mix; gently roll in Bisquick mix to coat. Shape into a ball; knead 60 times.

On ungreased cookie sheet, pat or roll dough into 12" square. Brush butter over dough. In small bowl, mix remaining ingredients; sprinkle over dough.

Bake 10 to 12 minutes or until edges are golden brown. Serve warm.

16 servings

Variation: For additional color, mix 2 teaspoon parsley flakes with the cheese mixture.

Substitution: Instead of Parmesan cheese, use the shredded three cheese blend of Parmesan, Roman and Asiago cheeses. (I used mozzarella instead of Monterey Jack)

Success Hint: To make dough easier to pat onto the cookie sheet, dip fingers into Bisquick mix.

This recipe came from http://www.bettycrocker.com/


  1. The Cajun lasagna is very unique, but super tasty. This particular lasagna was pretty spicy due to the sausage, so keep a tall glass of water nearby! It has a creamy white sauce that balances out the spiciness of the sausage.

  2. Oh, and ha! I do so many recipe searches sometimes that I completely forgot that I was the one to originally find this recipe before passing it on to my mom. I found it on Allrecipes.com and it was indeed submitted by "SAIDANDDUNN."

  3. I think I should have cut the sausage pieces a little smaller and it would have helped the wimpy eaters. But it's a pain that worth it!