Creamy Cajun Chicken Lasagna is layered with a cajun alfredo sauce, juicy chicken, smoked turkey sausage and gooey mozzarella! A perfect make ahead or freezer meal!
So is it one of those nights that you are ambitious and can’t wait to make dinner?
If so, please come over to my house….
Or is it one of those nights that you don’t feel like tearing up the kitchen and your favorite carryout is sounding better and better?
Well if it is that night, I’ve got you covered!
I can say throughout this pregnancy, our evening dinners have really taken a hit. It’s nearly impossible to plan dinner because there are days that chicken kabobs sound so delicious, and then after a long day and preparing the entire meal, the thought of eating said dinner sounds repulsive. Yup, that was my 4th of July experience. My dinner that evening? A ham and cheese wrap. I was on a kick and it sounded easy on my stomach after a day in the sun. Exciting dinner, huh?
Or there are those nights that after a long day of blogging, recipe testing, running errands or I am just flat out exhausted (hello most days now), I can’t imagine tearing up the kitchen. Oh, the struggle.
My fix? Quick dinners with a few sneaky shortcuts! Which also happens to be what most of us are looking for on busy weeknights. Let’s be real…are there that many people that want to spend 2 hours in the kitchen after a long day? If so, don’t raise your hand please…
This speedy Creamy Cajun Chicken Lasagna is just the ticket for those nights you don’t feel like cooking yet a warm, home cooked dinner is necessary. The shortcuts I took here were using boil free lasagna noodles. Hello, heaven sent noodles. I made this with whole wheat, boiled lasagna noodles first and they seemed to be such a hassle as they all stuck together and tore while I was preparing the other ingredients. Probably lack of timing and attention from the chef, but hey, why dirty another dish when it’s not completely necessary? So no boil noodles for the win.
But if you need the noodles to be gluten free or need to change for a dietary need, just make sure to cook the noodles according to the package before assembling.
How do you feel about smoked sausage? I adore it as it reminds me of BBQ which reigns supreme here in KC. I swapped turkey sausage for regular sausage to lighten up the dish a bit. And juicy rotisserie chicken is added for another flavor boost. I love rotisserie chicken as it is incredibly moist and full of flavor. Not to mention, how easy it is!
The last flavor layer is the delicious cajun alfredo sauce and gooey mozzarella. There are few times that I love alfredo sauce and this is one of those times! When it is silky, light and not overpowering. The mozzarella is subtle enough to provide the cheesiness that is necessary for lasagna but not to overpower the cajun flare.
So we all know what is for dinner tonight, right? Right.
Creamy Cajun Chicken Lasagna is layered with a cajun alfredo sauce, juicy chicken, smoked turkey sausage and gooey mozzarella! A perfect make ahead or freezer meal!
30 minPrep Time
1 hrCook Time
1 hr, 30 Total Time
Yields 12
Save RecipeIngredients
- 12 dried boil free lasagna noodles
- 1 pound smoked turkey or pork sausage, quartered lengthwise and sliced
- 2 teaspoons Cajun seasoning
- 1 1/2 teaspoons dried sage, crushed
- 2 cups rotisserie chicken or cooked chicken, cubed
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1/4 cup chopped green sweet pepper
- 1 tablespoon minced garlic
- 1 (14.5) ounce jar light Alfredo sauce
- ?Nonstick cooking spray
- 2 cups shredded mozzarella cheese
Instructions
- Preheat oven to 325 degree F.
- In a large skillet over medium heat, add the sausage, Cajun seasoning, and sage. Cook until heated through. Remove mixture from the skillet and combine with rotisserie chicken in a bowl. Set meat mixture aside and keep warm.
- In the same skillet, add the olive oil over medium heat. Cook onion, celery, sweet pepper, and garlic until vegetables are tender, 5 minutes. Add the meat mixture and 10 ounces of the Alfredo sauce and 1/2 cup of the mozzarella cheese.
- Lightly coat a 9x13 inch baking dish with nonstick spray. Arrange 4 noodles in bottom of the dish Spread evenly with 2 cups of the meat mixture. Sprinkle with 1/2 cup of the mozzarella. Repeat layers, ending with noodles. You will have two layers of the meat mixture and three layers of noodles.
- Spread remaining Alfredo sauce over the top. Heating the sauce a bit helps to spread out evenly.
- Bake 1 hour or until heated through. Let stand 10 minutes before cutting.
Notes
*If you need the noodles to be gluten free or need to change for a dietary need, just make sure to cook the noodles according to the package before assembling.
Looking for more easy, dinner ideas?
{5 Ingredient} Baked Spinach and Mozzarella Ravioli Florentine
{30 Minute} Honey Sriracha Chicken Rice Noodle Bowls
If you make this recipe, make sure to snap a photo and hashtag it #WITHSALTANDWIT. I’d love to see what you are cooking up in your kitchen!
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