Cajun Chicken Lasagna

Oh my this was soooooooooooo good and I don't normally like sausage very much, but this is very mild and seems to help the whole flavor. Take the extra step to make the alfredo home made, its so easy and so good.

1 (16 ounce) package lasagna noodles
1 pound andouille sausage, removed from casing
1 pound skinless, boneless chicken breast halves - cut into chunks
2 teaspoons Cajun seasoning
1 teaspoon dried sage
1/2 cup chopped onion
1/2 cup chopped celery
1/4 cup chopped red bell pepper
1 tablespoon finely chopped garlic
Alfredo sauce (recipe below)
1 1/2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese

Alfredo

1 pint half and half
1 stick butter
2 tbsp garlic
3 cups shredded parmesan cheese

To make alfredo:
Heat butter, half and half and garlic until rolling boil, whisk in parmesan cheese. Heat until melted turn off heat.

Directions
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 half of the 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.