Classico Cajun Chicken Lasagna Food

CAJUN CHICKEN LASAGNA

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

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.

CAJUN CHICKEN LASAGNA

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.

CAJUN CHICKEN LASAGNA WITH ANDOUILLE SAUSAGE

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.

CLASSICO CHICKEN SAUSAGE AND KALE LASAGNA

Steps:

• Heat oven to 350°F.
• Mix eggs, cottage cheese, kale, mozzarella and 2 Tbsp. Parmesan until blended.
• Remove and discard casings from sausage if necessary; crumble sausage into large skillet. Cook on medium heat 8 to 10 min. or until done, stirring occasionally; drain.
• Spread 1 cup sweet basil pasta sauce onto bottom of 13x9-inch baking dish sprayed with cooking spray; top with layers of 4 noodles, half the cottage cheese mixture, 1 cup of the remaining sweet basil pasta sauce and half the sausage. Repeat layers. Cover with remaining noodles.
• Spread Alfredo pasta sauce evenly over lasagna; sprinkle with remaining Parmesan. Cover.
• Bake 55 min. to 1 hour or until heated through, uncovering for last 15 min. Let stand 10 min. before cutting to serve.

CAJUN CHICKEN LASAGNA

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.