Cajun Chicken Lasagna

1 (16 ounce) package lasagna noodles (I only use 12 noodles)

1 pound andouille sausage quartered lengthwise and sliced

1 pound skinless, boneless chicken breast halves-cut into chunks

2 t Cajun seasoning

1 t sage

1/2 cup chopped onion

1/2 cup chopped celery

1/4 cup chopped red bell pepper

1 T finely chopped garlic

2 (10 ounce) containers Alfredo Sauce, divided

1 1/2 cup shredded mozzarella cheese

1/2 cup grated parmesan cheese

Directions

Preheat oven to 325.  Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 min.   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 min.   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 pan.  Cover bottom with 4 noodles.  Spread 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 min.  before serving.