About this recipe:A unique take on lasagne that is bursting with flavour. The type of sausage you use is really up to you, and really makes the flavour of this dish. If you prefer, you can make your own white sauce instead of using shop-bought cheese sauce.
500g dried lasagne sheets
450g smoked sausage, quartered lengthways and sliced
450g skinless chicken breast fillets - cut into chunks
2 teaspoons Cajun seasoning
1 teaspoon dried sage
1 large onion, chopped
2 sticks celery, chopped
1/2 red pepper, chopped
1 tablespoon finely chopped garlic
2 (350g) tubs fresh shop-bought cheese sauce
200g grated mozzarella cheese
40g grated Parmesan cheese
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Preheat oven to 170 C / Gas 3. Bring a large pan of lightly salted water to the boil. Add pasta, and cook for 8 to 10 minutes, or until al dente; drain.
In a large frying pan 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 frying pan with a slotted spoon, and set aside. Saute onion, celery, pepper and garlic until tender. Remove from heat, and stir in cooked meat and one container cheese sauce.
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 pasta. Spread remaining sauce over top. Top with mozzarella cheese and sprinkle with Parmesan cheese.
Bake in preheated oven for 1 hour. Let stand 15 minutes before serving.