|CAJUN CHICKEN AND SAUSAGE LASAGNA|
Preheat oven to 325 degrees. Cook lasagna noodles in boiling salted water until al dente; drain. In large skillet over med-high heat, combine sausage, chicken, Cajun seasoning and sage. Cook until chicken is no longer pink and juices are clear. Remove from skillet with slotted spoon and set aside. In same pan saute onion, celery, bell pepper and garlic until tender. Add to chicken and sausage mixture and stir in 1/2 of the alfredo sauce.
Lightly grease 9x13 baking dish. Line bottom with one layer of lasagna noodles. Spread half of the meat mixture, top with 4 more noodles and the remaining meat mixture. Cover with noodles. Spread remaining alfredo sauce over top. Bake 30-40 minutes, remove from oven and top with mozzarella and Parmesan cheeses. Return to the oven for another 10-15 minutes. Let stand for at least ten minutes before serving.
*I often leave out the veggies, not because I don't think they would taste good (though I am not a celery fan:-), but because I forget to buy them. I use garlic/onion powder, and celery seed for extra flavor if I am lacking the real thing. The lasagna still tastes delicious.
**Our favorite alfredo sauce is Classico 4 Cheese Alfredo, so that is what we use for this lasagna. You can also make your own by combining 2 cups half and half, 1 stick butter, 3 cups grated Parmesan, and 2 TBS garlic in a saucepan until melted together.