Chicken and Smoked Sausage Lasagne

    1 hour 30 minutes

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

    213 people made this

    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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    Reviews and Ratings
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    Reviews in English (194)


    I just cooked this dish, and this was quite possibly the best meal I have ever eaten. I love the richness, I love it. I love anything with andouille, chicken, and cream. The only thing I did different was make homemade alfredo sauce instead of canned/jarred, which only took a minute (2c half and half, 1 stick butter, 3c parmesan, and 2 tbl minced garlic). I love the cheesiness, and it is not watery like some lasagna. You can actually get the first piece of this out without it being destroyed! I found it to have the perfect amount of saltiness and spice. I LOVED this recipe. In fact I am going to get some more now!  -  19 Sep 2003  (Review from Allrecipes USA and Canada)


    After reading the helpful review given by Louisianagirl I tired this recipe again using homeade alfredo (2c half and half, 1 stick butter, 3c parmesan and 2 tbsp minced garlic). What a difference!! Turns out the first time I reviewed this recipe what I did not like was the flavor of the store bought alfredo sauce, not the richness. Thank you for your review Louisianagirl - you turned what I originally rated a five star recipe into a ten star recipe!  -  28 Jan 2003  (Review from Allrecipes USA and Canada)


    This was an easy and very tasty twist on the same old lasagna! I prepared it as followed and it came out perfect! If your picky about your alfredo sauce than go the extra step and make your own, however even with the jared "stuff", this was one of the best dishes I've made on this site! Thanks again!  -  16 Jan 2006  (Review from Allrecipes USA and Canada)