Cajun chicken pasta bake

    (228)
    1 hour 30 min

    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.


    215 people made this

    Ingredients
    Serves: 12 

    • 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

    Method
    Prep:15min  ›  Cook:1hr15min  ›  Ready in:1hr30min 

    1. 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.
    2. 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.
    3. 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.
    4. Bake in preheated oven for 1 hour. Let stand 15 minutes before serving.

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    Reviews & ratings
    Average global rating:
    (228)

    Reviews in English (183)

    by
    237

    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 US | Canada)

    by
    129

    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 US | Canada)

    by
    95

    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 US | Canada)

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