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

Ingredients:

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

Directions:

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

Ingredients:

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

Directions:

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/