Chicken and Smoked Sausage Lasagne

Chicken and Smoked Sausage Lasagne


213 people made this

Chicken is combined with smoked sausage in this zingy lasagne that also contains Cajun seasoning, celery, capsicum and Alfredo sauce.


Serves: 12 

  • 500g lasagne sheets
  • 500g andouille sausage or other smoked sausage, quartered lengthwise and sliced
  • 500g skinless, boneless chicken breast halves, cut into pieces
  • 2 teaspoons Cajun seasoning
  • 1 teaspoon dried sage
  • 1/2 cup diced onion
  • 1/2 cup diced celery
  • 1/4 cup diced red capsicum
  • 1 tablespoon finely diced garlic
  • 625ml Alfredo Sauce, divided
  • 1 1/2 cups grated mozzarella cheese
  • 1/2 cup grated Parmesan cheese

Preparation:15min  ›  Cook:1hour15min  ›  Ready in:1hour30min 

  1. Preheat oven to 165 degrees C.
  2. Bring a large saucepan of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  3. In a large frypan 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 frypan with a slotted spoon and set aside.
  4. Saute onion, celery, capsicum and garlic until tender. Remove from heat then stir in cooked meat and half the Alfredo sauce.
  5. Lightly grease a 20x30cm baking dish. Cover bottom with 4 lasagne sheets. Spread with 1/2 of the meat mixture. Repeat layers and cover with a layer of lasagne sheets. Spread remaining Alfredo sauce over top. Top with mozzarella cheese and sprinkle with Parmesan cheese.
  6. Bake in preheated oven for 1 hour. Let stand 15 minutes before serving.

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