Classico® Cajun Chicken Lasagna

Name: Classico® Cajun Chicken Lasagna
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 12
Cuisine: Mediterranean, Italian, European
Ingredients: 680 grams refrigerated Classico® Light Creamy Alfredo pasta sauce; 454 grams Johnsonville® Premium Fully Cooked Andouille Sausage, quartered lengthwise and sliced; 118 milliliters chopped celery; 1 teaspoon dried sage, crushed; 1 Tbsp finely chopped garlic; 59 milliliters chopped green sweet pepper; 16 dried lasagna noodles; 118 milliliters chopped onion; 118 milliliters grated Parmesan cheese; 355 milliliters shredded mozzarella cheese; 454 grams skinless, boneless chicken breast halves, cut into 3/4-inch cubes

Classico® Cajun Chicken Lasagna might be just the main course you are searching for. This recipe covers 14% of your daily requirements of vitamins and minerals. One serving contains 475 calories, 27g of protein, and 26g of fat. This recipe serves 12. This recipe is typical of Mediterranean cuisine. If you have creamy alfredo pasta sauce, onion, pepper, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 2 hours.

Instructions

Preheat oven to 325 degree F. Cook noodles according to package directions.

Ingredients you will need

Pasta

Equipment you will use

Oven

Drain; rinse.

Combine Johnsonville® Premium Fully Cooked Andouille Sausage, chicken, Cajun seasoning, and sage. In a large skillet cook meat mixture 8 minutes or until chicken is no longer pink.

Ingredients you will need

Andouille Sausage

Cajun Seasoning

Meat

Sage

Equipment you will use

Frying Pan

Remove from skillet using a slotted spoon, reserving drippings in skillet. Set meat mixture aside; keep warm. In same skillet cook onion, celery, sweet pepper, and garlic in drippings until vegetables are tender. Stir in meat mixture, one-half of the Classico® Light Creamy Alfredo pasta sauce, and Parmesan cheese.

Ingredients you will need

Alfredo Sauce

Parmesan

Sweet Pepper

Vegetable

Celery

Garlic

Onion

Meat

Equipment you will use

Slotted Spoon

Frying Pan

Lightly coat a 13x9x2-inch baking dish or 3-quart rectangular casserole with nonstick spray. Arrange 4 noodles in bottom of dish.

Ingredients you will need

Pasta

Equipment you will use

Baking Pan

Spread with 2 cups of the meat-vegetable mixture.

Ingredients you will need

Vegetable

Spread

Meat

Sprinkle with 1/2 cup of the mozzarella. Repeat layers, ending with noodles. Carefully spread remaining Classico® Light Creamy Alfredo pasta sauce over the top (if sauce is too thick, heat slightly). Cover; bake 1 hour or until heated through.

Ingredients you will need

Alfredo Sauce

Mozzarella

Pasta

Sauce

Equipment you will use

Oven

Let stand 15 to 20 minutes before carefully cutting.

Equipment

Ingredients

Servings:

680grams

refrigerated Classico® Light Creamy Alfredo pasta sauce 454grams

Johnsonville® Premium Fully Cooked Andouille Sausage, quartered lengthwise and sliced 118milliliters

chopped celery 1teaspoon

dried sage, crushed 1Tbsp

finely chopped garlic 59milliliters

chopped green sweet pepper 16

dried lasagna noodles 118milliliters

chopped onion 118milliliters

grated Parmesan cheese 355milliliters

shredded mozzarella cheese 454grams

skinless, boneless chicken breast halves, cut into 3/4-inch cubes

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian can be paired with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Barone Ricasoli Colledila Chianti Classico Gran Selezione with a 4.5 out of 5 star rating seems like a good match. It costs about 85 dollars per bottle.