Description
This bold Cajun-inspired lasagna layers smoky sausage, tender chicken, colorful peppers, and a rich cream cheese sauce into one ultra-comforting Southern-style bake. It’s spicy, creamy, and anything but ordinary.
Ingredients
Scale
For the Lasagna
- 1 (16-ounce) package lasagna noodles, cooked until just tender or use oven-ready noodles
- 1 pound smoked sausage, sliced and cut into bite-sized pieces
- 1 pound boneless, skinless chicken breasts, chopped
- 1 green bell pepper, finely diced
- 1 red bell pepper, finely diced
- 1 medium onion, chopped
- 1 tablespoon Cajun seasoning, divided
- 3 garlic cloves, minced
- 2 cups shredded mozzarella cheese
- 1 cup shredded Monterey Jack cheese
- ½ cup grated Parmesan cheese
For the Creamy Cajun Sauce
- 2 sticks unsalted butter
- 2 packages (8 ounces each) cream cheese, cut into chunks
- 2 cups heavy cream
- ⅔ cup grated Parmesan cheese
- 2 teaspoons garlic powder
- ½ tablespoon Cajun seasoning
- Salt and black pepper, to taste
Instructions
- Heat a large skillet over medium-high heat. Add the smoked sausage, diced chicken, and half of the Cajun seasoning. Cook until the chicken is fully cooked and no longer pink. Transfer the mixture to a bowl and set aside.
- Using the same skillet, sauté the onion, bell peppers, and garlic until soft and fragrant. Remove from heat and stir the cooked meat back into the vegetables. Set aside.
- To prepare the sauce, melt the butter in a large saucepan over medium heat. Add the cream cheese and whisk until smooth and fully melted.
- Slowly pour in the heavy cream, then add Parmesan cheese, garlic powder, remaining Cajun seasoning, salt, and pepper. Continue whisking until the sauce is creamy and well blended.
- Reserve about 1 cup of the sauce. Pour the remaining sauce into the skillet with the meat and vegetables, stirring until everything is evenly coated.
- Lightly grease your cooking vessel or baking dish with nonstick spray.
- Arrange a layer of lasagna noodles on the bottom. Spread one-third of the meat and sauce mixture over the noodles, then sprinkle with one-third of the mozzarella cheese.
- Repeat the layering process two more times, finishing with a final layer of noodles. Pour the reserved sauce over the top, then sprinkle with Monterey Jack and Parmesan cheeses.
- Cover and bake at 325°F for 1 hour and 25 minutes, until bubbly and fully heated through.
- Let the lasagna rest briefly before slicing and serving.
Notes
- If you don’t have a multi-cooker, this lasagna works perfectly in a 9×13-inch baking dish. Cover with foil while baking, then uncover during the last 10–15 minutes if you want a golden, bubbly top.
- Letting the lasagna rest before cutting helps the layers hold together better.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Course
Nutrition
- Calories: 447 kcal
- Sugar: 2 g
- Sodium: 707 mg
- Fat: 36 g
- Saturated Fat: 19 g
- Carbohydrates: 7 g
- Fiber: 1 g
- Protein: 24 g
- Cholesterol: 135 mg