Spicy Cajun Chicken Lasagna

Preheat your oven to the desired temperature of 325 degrees F (165 degrees C).

To prevent sticking, lightly coat a 9x13 inch baking dish with a thin layer of oil or cooking spray.

Next, fill a large pot with water and add a pinch of salt. Bring the water to a rolling boil, then cook lasagna noodles in it, stirring occasionally, until they are cooked through yet still retain a bit of firmness when bitten into, approximately 8 minutes. Drain the noodles.

In a separate pot or saucepan, cook sliced sausage, diced chicken, Cajun seasoning, and dried sage over medium-high heat until the chicken is no longer pink and the juices run clear, roughly 8 minutes. Use a slotted spoon to carefully transfer the sausage mixture to a separate container; set it aside.

In the same saucepan, sauté chopped onion, sliced celery, diced bell pepper, and minced garlic over medium-high heat until the vegetables are tender. Remove from heat; stir in the reserved sausage mixture and half of the remaining Alfredo sauce.

Begin building your lasagna by placing 4 cooked noodles at the bottom of the prepared baking dish. Spread half of the sausage mixture over the noodles, followed by another layer of noodles. Repeat this process one more time; cover with a layer of noodles. Spread the remaining half Alfredo sauce over the top, followed by a sprinkle of shredded mozzarella cheese and a layer of grated Parmesan cheese.

Bake the lasagna in your preheated oven for 1 hour. Let it rest, uncovered, for 15 minutes before serving.