Classico® Cajun Chicken Lasagna

Ingredients

• 24 ounces creamy alfredo pasta sauce light refrigerated classico®
• 1 pound premium andouille sausage fully cooked sliced quartered johnsonville®
• 0.5 cup celery chopped
• 1 teaspoon sage dried crushed
• 1 tablespoon garlic finely chopped
• 0.3 cup bell pepper sweet green chopped
• 16  lasagna noodles dried
• 0.5 cup onion chopped
• 0.5 cup parmesan cheese grated
• 1.5 cups mozzarella cheese shredded
• 1 pound chicken breast halves boneless skinless cut into 3/4-inch cubes

Equipment

• frying pan
• oven
• baking pan
• slotted spoon

Directions

1. Preheat oven to 325 degree F. Cook noodles according to package directions.
2. Drain; rinse.
3. Combine Johnsonville® Premium Fully Cooked Andouille Sausage, chicken, Cajun seasoning, and sage. In a large skillet cook meat mixture 8 minutes or until chicken is no longer pink.
4. Remove from skillet using a slotted spoon, reserving drippings in skillet. Set meat mixture aside; keep warm. In same skillet cook onion, celery, sweet pepper, and garlic in drippings until vegetables are tender. Stir in meat mixture, one-half of the Classico® Light Creamy Alfredo pasta sauce, and Parmesan cheese.
5. Lightly coat a 13x9x2-inch baking dish or 3-quart rectangular casserole with nonstick spray. Arrange 4 noodles in bottom of dish.
6. Spread with 2 cups of the meat-vegetable mixture.
7. Sprinkle with 1/2 cup of the mozzarella. Repeat layers, ending with noodles. Carefully spread remaining Classico® Light Creamy Alfredo pasta sauce over the top (if sauce is too thick, heat slightly). Cover; bake 1 hour or until heated through.
8. Let stand 15 to 20 minutes before carefully cutting.