Cajun Chicken Lasagna Recipes

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CAJUN CHICKEN LASAGNA



Cajun Chicken Lasagna image

Destined to be a new favorite with all around the table, this zesty take on traditional Italian lasagna is a nod to the Gulf Coast. Increase the amount of Cajun seasoning if you like spicier fare. -Mary Lou Cook, Welches, Oregon

Provided by Taste of Home

Categories     Dinner

Time 3h20m

Yield 8 servings.

Number Of Ingredients 12

2 pounds ground chicken
2 celery ribs with leaves, chopped
1 medium green pepper, chopped
1 medium onion, chopped
1 can (28 ounces) crushed tomatoes, undrained
1 cup water
1 can (6 ounces) tomato paste
3 teaspoons Cajun seasoning
1 teaspoon sugar
2 cups shredded part-skim mozzarella cheese
1 carton (15 ounces) ricotta cheese
9 uncooked lasagna noodles

Steps:

  • In a large skillet, cook chicken over medium heat until no longer pink. Add the celery, green pepper and onion; cook and stir 5 minutes longer or until tender. Stir in the tomatoes, water, tomato paste, Cajun seasoning and sugar. In a small bowl, combine cheeses. , Spread 1 cup meat sauce in a greased oval 5- or 6-qt. slow cooker. Layer with 3 noodles (breaking noodles if necessary to fit), a third of the remaining meat sauce and a third of the cheese mixture. Repeat layers twice. Cover and cook on low for 3-4 hours or until noodles are tender.

Nutrition Facts : Calories 466 calories, Fat 19g fat (9g saturated fat), Cholesterol 113mg cholesterol, Sodium 618mg sodium, Carbohydrate 39g carbohydrate (9g sugars, Fiber 4g fiber), Protein 38g protein.

CAJUN CHICKEN LASAGNA



Cajun Chicken Lasagna image

Looking for an easy lasagna recipe? This Cajun Chicken Lasagna from Delish.com is the best!

Categories     lasagna     comfort food     cajun     chicken     weeknight dinners

Time 1h

Yield 4-6

Number Of Ingredients 18

kosher salt
3/4 lb. lasagna noodles
2 tbsp. extra-virgin olive oil
1 onion, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
2 cloves garlic, minced
1 lb. chicken breast, diced
Freshly ground black pepper
3 tbsp. unsalted butter
1 tbsp. cajun seasoning (without salt)
3 tbsp. all-purpose flour
1/2 c. freshly grated Parmesan
2 c. whole milk
1/4 c. chopped fresh parsley, plus more for garnish
16 oz. whole milk ricotta
1 large egg
16 oz. grated mozzarella

Steps:

  • Preheat oven 375°.
  • In a large pot of salted boiling water, cook lasagna noodles until very al dente. Drain.
  • Meanwhile, in a large skillet over medium heat, heat oil. Cook onion and bell peppers until softened, about 5 minutes. Add garlic and cook until fragrant, 1 minute more. Add chicken, season with salt and pepper, and cook until golden and no longer pink, 8 minutes. Transfer mixture to a plate.
  • Make sauce: To skillet over medium heat, add butter. Once melted, sprinkle with Cajun seasoning and flour and cook 1 minute. Whisk in milk and let simmer until thick and creamy, about 3 minutes. Turn off heat and stir in Parmesan and parsley.
  • Assemble lasagna: In a small bowl, stir together ricotta and egg and season with more salt and pepper. In a large baking dish, spread a thin layer of sauce. Add a layer of lasagna noodles, top with a third of the ricotta mixture, a third of the chicken-vegetable mixture, another layer of sauce, and a third of the mozzarella. Repeat until all ingredients are used, ending with mozzarella.
  • Bake until bubbly and golden, 35 minutes.
  • Garnish with remaining parsley and serve.

CAJUN CHICKEN LASAGNA



Cajun Chicken Lasagna image

This lasagna has just the right amount of zing to it. The key to this is the andouille sausage...probably not good for anyone counting calories either! The meat mixture would be good served over fettuccine noodles, if you would like to save time

Provided by SAIDANDDUNN

Categories     Main Dish Recipes     Pasta     Chicken

Time 1h45m

Yield 12

Number Of Ingredients 12

1 (16 ounce) package lasagna noodles
1 pound andouille sausage, quartered lengthwise and sliced
1 pound skinless, boneless chicken breast halves - cut into chunks
2 teaspoons Cajun seasoning
1 teaspoon dried sage
½ cup chopped onion
½ cup chopped celery
¼ cup chopped red bell pepper
1 tablespoon finely chopped garlic
2 (10 ounce) containers Alfredo Sauce, divided
1 ½ cups shredded mozzarella cheese
½ cup grated Parmesan cheese

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.

Nutrition Facts : Calories 487.9 calories, Carbohydrate 32 g, Cholesterol 74.7 mg, Fat 29 g, Fiber 1.5 g, Protein 25.4 g, SaturatedFat 11.3 g, Sodium 1044.7 mg, Sugar 3.3 g

CAJUN CHICKEN LASAGNA



Cajun Chicken Lasagna image

Haven't tried this yet but it looks interesting! A little something different for those who are tired of the traditional Lasagna. I would be tempted to add additional layers of cheese, because I love cheese!

Provided by yooper

Categories     Chicken

Time 1h35m

Yield 12 serving(s)

Number Of Ingredients 13

1 (16 ounce) package lasagna noodles
1 lb andouille sausage, quartered length wise and sliced
1 lb boneless skinless chicken breast half, 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
2 (10 ounce) containers alfredo sauce, divided
1/2 cup shredded mozzarella cheese
1/2 cup grated parmesan cheese
salt

Steps:

  • Preheat oven to 325 degrees.
  • Bring a large pot of lightly salted water to a boil.
  • Add pasta and cook for eight to ten 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 meat and one container alfredo sauce.
  • Lightly grease a nine-by-13-inch baking dish.
  • Cover bottom with 4 lasagna noodles.
  • Spread with half the meat mixture.
  • Repeat layers, ending with a layer of noodles.
  • Spread remaining alfredo sauce over top.
  • Top with mozzarella cheese and sprinkle with Parmesan cheese.
  • Bake one hour.
  • Let stand 15 minutes before serving.

CAJUN CHICKEN LASAGNA WITH ANDOUILLE SAUSAGE



Cajun Chicken Lasagna with Andouille Sausage image

Enjoy this Louisiana-style Cajun Chicken Lasagna with Andouille Sausage . Cajun seasoning and chopped veggies help make this creamy, cheesy lasagna shine.

Provided by My Food and Family

Categories     Home

Time 1h45m

Yield 16 servings

Number Of Ingredients 11

16 whole wheat lasagna noodles, uncooked
1 lb. andouille sausage links, quartered lengthwise, then sliced crosswise
1 lb. boneless skinless chicken thighs, cut into bite-size pieces
2 tsp. Cajun seasoning
1 small onion, chopped
1 stalk celery, chopped
1/2 cup chopped green peppers
2 cloves garlic, finely chopped
2 jars (15 oz. each) CLASSICO Mushroom Alfredo Pasta Sauce, divided
1/4 cup KRAFT Grated Parmesan Cheese, divided
1 pkg. (7 oz.) KRAFT 2% Milk Shredded Mozzarella Cheese, divided

Steps:

  • Heat oven to 350°F.
  • Cook noodles as directed on package, omitting salt. Meanwhile, cook sausage, chicken and Cajun seasoning in large skillet 8 min. or until chicken is no longer pink, stirring occasionally. Remove meat mixture from skillet with slotted spoon; set aside. Discard all but 1 Tbsp. drippings from skillet. Add vegetables and garlic to reserved drippings; cook and stir 4 to 5 min. or until vegetables are crisp-tender. Stir in meat mixture, 2 cups pasta sauce and 2 Tbsp. Parmesan.
  • Drain noodles. Spread 1/2 cup of the remaining pasta sauce onto bottom of 13x9-inch baking dish sprayed with cooking spray; cover with layers of 4 noodles, 1/3 of the meat mixture and 1/2 cup mozzarella. Repeat all layers twice. Cover with remaining noodles, pasta sauce, mozzarella and Parmesan. Cover with foil sprayed with cooking spray.
  • Bake 1 hour or until heated through. Let stand 15 min. before cutting to serve.

Nutrition Facts : Calories 230, Fat 13 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 75 mg, Sodium 570 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 15 g

CAJUN CHICKEN LINGUINE



Cajun Chicken Linguine image

Our pasta began as a special, but due to its overwhelming popularity, we made it a permanent part of our menu. In the 9 years we've been open, we have become a favorite restaurant with locals and travelers alike because our food is not typical hotel fare.-Monroe Street Grille, Tallahassee, Florida

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 15

2 teaspoons Cajun seasoning
2 boneless skinless chicken breasts (6 ounces each), cut into thin strips
2 tablespoons butter
8 slices green pepper
8 slices sweet red pepper
6 medium fresh mushrooms, sliced
1 green onion, sliced
1 to 2 cups heavy whipping cream
1/4 teaspoon dried basil
1/4 teaspoon lemon-pepper seasoning
1/4 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon pepper
4 ounces linguine, cooked and drained
Grated Parmesan cheese, optional

Steps:

  • In a large resealable plastic bag, toss Cajun seasoning and chicken to coat. , In a large skillet, saute chicken in butter over medium heat until no longer pink, about 5-7 minutes. Add vegetables; cook and stir until tender, 2-3 minutes. Reduce heat. Stir in cream and seasonings. Add linguine and toss to coat; heat through. If desired, sprinkle with cheese.

Nutrition Facts : Calories 873 calories, Fat 60g fat (36g saturated fat), Cholesterol 256mg cholesterol, Sodium 1239mg sodium, Carbohydrate 52g carbohydrate (8g sugars, Fiber 4g fiber), Protein 35g protein.

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  • Preheat oven to 325 degree F. Cook noodles according to package directions. Drain; rinse. Combine sausage, chicken, Cajun seasoning, and sage. In a large skillet cook meat mixture 8 minutes or until chicken is no longer pink. 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 container of the Alfredo sauce, and Parmesan cheese.
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