Chicken Lasagna With Andouille Sausage Recipes

CAJUN CHICKEN & SAUSAGE LASAGNA

Steps:

• Boil lasagna noodles. Cook noodles al dente, or firm to the touch. They will rip if the noodles are too soft.
• Cut the garlic, onion, and Andouille sausage into small pieces and set aside.
• Cut chicken breast into small pieces and toss in Cajun seasonings. Cook seasoned chicken in skillet along with chopped onion and garlic. Set aside after all has cooked.
• For alfredo sauce, melt butter in sauce pan over medium heat. Add heavy cream, garlic powder, black pepper, and sugar. Stir and simmer for about 15 minutes. Add parmesan cheese and cream cheese to mixture and stir often to make sure cheeses melt properly.
• Prepare layers: Smear spaghetti sauce (a few tablespoons) on bottom of 9x13 pan then 3 lasagna noodles. Next, smear spaghetti sauce (a few tablespoons) over noodles. Sprinkle half chicken mixture and 1 cup of mozzarella cheese.
• Add a new layer of 3 lasagna noodles then smearing a few tablespoons of Alfredo sauce. Sprinkle half Andouillé sausage and mozzarella cheese. Repeat layers by alternating chicken with spaghetti sauce with Andouille sausage with Alfredo sauce with three noodles in between the layers.
• Sprinkle remaining mozzarella cheese, basil and oregano on very top of the last noodles and bake covered for one hour at 350 °F.
• Once cooked, let lasagna set for about 15 minutes otherwise it will fall apart when you cut into it.Pour extra Alfredo and spaghetti sauce on top of each piece of lasagna before serving.

CAJUN CHICKEN LASAGNA

Steps:

• Cook andouille in a large skillet over medium-high heat until nicely browned. Andouille is already cooked through - we're really just cooking it to render the fat and get some good color on it. Using a slotted spoon so that the pan drippings stay in the skillet, remove andouille from skillet; set aside.
• Season chicken with 2 teaspoons Cajun seasoning then add to hot skillet with pan drippings. Saute chicken until just done, adding a little vegetable oil if necessary to prevent sticking. Remove chicken from the skillet with a slotted spoon; set aside.
• Add bell pepper, onion, celery and a dash or two Cajun seasoning to skillet. Saute vegetables until tender and fragrant. Add garlic then saute for 2 more minutes. Remove skillet from heat then stir in one jar of alfredo sauce. Taste for seasoning then add more Cajun seasoning if desired; set aside.
• Spray a 3-quart 13x9 dish with cooking spray. Arrange 3-4 lasagna noodles on bottom (whatever fits in your pan). Arrange half of andouille and half of chicken on top of noodles. Spoon half of alfredo vegetable mixture over meat. Sprinkle half of the mozzarella cheese over vegetable mixture. Repeat this step once then top with the remaining 3-4 lasagna noodles.
• Pour remaining jar of alfredo sauce over top layer of noodles. Cover bake at 350 degrees for 1 hour (tenting foil if necessary to prevent the foil from resting on the alfredo sauce). Remove from oven and rest, covered, for 15-20 minutes before serving.

CAJUN CHICKEN LASAGNA

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente; drain.
• In a large skillet 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 skillet with a slotted spoon, and set aside. Saute onion, celery, bell pepper and garlic until tender. Remove from heat, and stir in cooked meat and one container Alfredo sauce.
• Lightly grease a 9x13 inch baking dish. Cover bottom with 4 lasagna noodles. Spread with 1/2 of the meat mixture. Repeat layers, and cover with a layer of noodles. Spread remaining Alfredo 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.

CHICKEN AND ITALIAN SAUSAGE ALFREDO LASAGNA

Steps:

• Preheat oven to 375 - makes 1 13×9″ pan.
• In a frying pan on medium heat add 1 T Olive Oil. When heated, add 1 clove garlic and half of the chopped onions and cook until translucent (about 2 minutes). Add chicken, bulk sausage, 1 tsp Italian Seasoning, and Paprika. Cook until meat is cooked thoroughly.
• Meanwhile, cook lasagna noodles according to package directions. Drain and set aside in single layer so they don't stick together.
• In a small bowl combine Ricotta Cheese, egg, and 1 T Italian Seasoning - set aside.
• In a saucepan over medium heat - use remaining Olive Oil (1T), 1 clove garlic, and remaining onions. Heat until translucent. Add heavy whipping cream. When warmed, add 2-1/2 cups shredded Parmesan. Cook stirring constantly until cheese melts but DO NOT ALLOW TO BOIL - turn the heat down if it gets too warm.
• Assembly: Put a thin layer of white sauce on the bottom of your 13×9″ pan. Top with enough noodles for a single layer. I use wide-lasagna noodles so it takes 3 to do each layer for a total of 9 noodles.
• Top the noodles with 1/2 of the Ricotta Cheese mixture.
• Add 1/2 of the meat.
• Add 1/3 of the Mozzarella Cheese and sprinkle with scant tsp Italian Seasoning.
• Repeat and finish with white sauce, reserved Parmesan, Mozzarella, and sprinkle with scant tsp of Italian Seasoning.
• Bake at 375 degrees for 45 minutes. If the top starts to brown too much, cover in foil. Remove from oven and let sit 15 minutes before cutting.

CAJUN LASAGNE RECIPE - (4.3/5)

Steps:

• Preheat oven to 375°F. Bring a large pot of salted water to boil. Cook pasta for 6 minutes. Rinse pasta with warm water, drain, coat with oil and set aside. Mix seasonings, reserve 1 tablespoon for ricotta/cheese mixture, and divide remaining seasons in half, set aside. In a large soup pot heated over medium heat add 2 tablespoons of olive oil, add onion, bell pepper, and celery. Sauté for about 5 minutes, add garlic and cook 1 minute more. Add ground turkey and andouille sauce, break into small chunks. Season with half of the seasoning blend and cook until browned about 15 minutes. Add tomato paste and mix well, cook for 5 more minutes. Add crushed tomatoes and chicken broth, season with remaining seasoning blend and mix well. Lower heat to medium-low and cook uncovered for 30 minutes, stirring occasionally. Add chopped parsley and mix well and allow sauce to cook about 15 more minutes. TO ASSEMBLE RICOTTA/CHEESE MIXTURE: Mix eggs, ricotta, Parmigiano Reggiano, 1 cup sharp, jack, and mozzarella cheese with remaining seasoning blend and set side. TO ASSEMBLE LASAGNE: In a large greased 13X9-inch casserole dish, place about 1 cup of pasta sauce on the bottom. Top with lasagna noodles, slightly overlapping noodles. Top with more pasta sauce, top with about 6 heaping tablespoons of ricotta/cheese mixture. Top with a handful of remaining grated cheeses and repeat with another layer of lasagna noodles, meat mixture/ricotta cheese mixture/grated cheese. For the last layer top with noodles, pasta sauce and remaining grated cheeses. Cover casserole with greased foil and bake at 375°F for 30 minutes. Remove foil and cook 20 minutes more. Remove from oven, allow to cool 10 minutes. Serve with garlic bread.

CHICKEN AND ANDOUILLE SAUSAGE RAGù

Steps:

• Place chicken thighs, skin side down, on work surface. Using sharp knife, cut each thigh lengthwise along each side of bone, forming 2 pieces of meat (some meat may remain on bones); reserve bones.
• Heat oil in heavy large pot over medium-high heat. Sprinkle chicken and bones with salt and pepper. Working in batches, sauté in pot until brown, about 6 minutes per batch. Transfer to bowl. Add sausage to pot and sauté until brown, about 5 minutes. Using slotted spoon, transfer to bowl with chicken. Add carrots and onions to pot and sauté until onions are tender and golden, about 10 minutes. Stir in 1/4 cup marjoram, garlic, lemon peel, and crushed red pepper; sauté 2 minutes. Add wine and boil until reduced by half, about 3 minutes. Stir in tomatoes with juices and broth; bring to boil. Add chicken, bones, sausage, and any accumulated juices from bowl. Reduce heat, cover, and simmer until chicken is cooked through, about 35 minutes.
• Using slotted spoon, transfer chicken and sausage to bowl; discard bones. Boil liquid in pot until reduced to 3 cups, about 20 minutes. Stir in remaining 1/4 cup marjoram. Season to taste with salt and pepper. Return chicken and sausage to pot. (Can be made 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep refrigerated. Rewarm over medium heat before serving.) Spoon ragù over Campanelle Pasta with Parsley Butter.