3-Meat Alfredo Lasagna

Ingredients:
16 dried lasagna noodles
1 pound andouille sausage or smoked pork sausage, quartered lengthwise and sliced
1 pound ground sausage (hot or mild)
1 pound skinless, boneless chicken breast halves, cut into 3/4-inch cubes
2 to 3 teaspoons Cajun seasoning
1 teaspoon dried sage, crushed
1/2 cup chopped onion
1/2 cup chopped celery
1/4 cup chopped green sweet pepper
1 tablespoon finely chopped garlic
2 10-ounce containers refrigerated light Alfredo sauce
1/2 cup grated Parmesan cheese
Nonstick cooking spray
1-1/2 cups shredded mozzarella cheese

Directions:
*Preheat oven to 325 degree F.
*Cook noodles according to package directions. Drain; rinse.
*Combine andouille sausage, ground 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.
*Lightly coat a 13x9x2-inch baking dish or 3-quart rectangular casserole with nonstick spray.
*Arrange 4 noodles in bottom of dish.
*pread with 2 cups of the meat-vegetable mixture.
*Sprinkle with 1/2 cup of the mozzarella.
*Repeat layers, ending with noodles.
*Carefully spread remaining Alfredo sauce over the top (if sauce is too thick, heat slightly).
*Cover; bake 1 hour or until heated through.
*Let stand 15 to 20 minutes before carefully cutting.

Serves: 12

Submitted by: DeAnne Anderson