Spicy, creamy, cheesy layers of Cajun-seasoned chicken, sausage, and garlicky Alfredo sauce, this isn’t your Nonna’s lasagna.
This lasagna doesn’t play fair
It’s rich. It’s bold. It’s got layers of melty cheese, tender pasta, and a smoky Cajun kick that sneaks up in the best way possible. And that creamy Alfredo sauce? It smooths it all out like a velvet blanket.
I made this once on a whim when I couldn’t decide between Cajun pasta and lasagna, and now it’s in the permanent dinner rotation. It’s comfort food with a little swagger. The kind of dish that gets people asking, “Wait, what’s in this?!”
Why You’ll Love This Recipe
- All the cozy vibes of lasagna, with a spicy, smoky twist.
- Cajun seasoned chicken and sausage pack in serious flavor.
- That Alfredo sauce? Buttery, garlicky, and rich enough to make you forget red sauce exists.
- Layers of melty mozzarella, Monterey Jack, and creamy ricotta = total cheese pull heaven.
- It feeds a crowd and tastes even better the next day.
Before You Start: Tips & Ingredient Notes
- Use Cajun seasoning with care: Some blends are spicier than others. Start small, taste, and adjust: especially in the Alfredo.
- Brown the chicken and sausage well: You want that golden sear. It adds depth to every bite.
- Don’t skip the ricotta: It balances the spice and gives that creamy, classic lasagna texture.
- Cook noodles al dente: They’ll keep cooking in the oven. Mushy pasta is not the vibe.
- Layer strategically: Sauce goes on the bottom to prevent sticking, then pasta, ricotta, meat, cheese, repeat.
Serving Suggestions
This lasagna is rich, so pair it with something fresh or crisp:
- Garlic Bread or No Knead Bread to scoop up that extra sauce
- A simple Caesar Salad or Green Salad with Lemon Vinaigrette
- Roasted Broccoli or Green Beans if you’re feeling virtuous
- A glass of white wine or sparkling water with lime for balance
Frequently Asked Questions
Yes! Assemble it fully (skip the baking), cover, and refrigerate up to 24 hours. Let it sit at room temp for 30 minutes before baking.
You can, but homemade makes a huge difference here. If using store-bought, jazz it up with garlic, Parmesan, and a pinch of Cajun seasoning.
It has a kick, but it’s not fire breathing. Use less Cajun seasoning or a milder sausage if you’re feeding spice-sensitive folks.
Yep, freeze after baking and cooling completely. Wrap tightly and freeze up to 2 months. Thaw overnight and reheat in the oven.
Totally. Try shrimp, ground turkey, or all sausage, just keep the Cajun flavor going.
Storage + Reheating
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: Wrap tightly and freeze individual portions or the whole pan for up to 2 months.
- Reheat: Warm in the oven at 350°F (175°C) covered with foil until heated through, or microwave slices with a splash of cream to keep it creamy, not dry.
- Bonus: Like most lasagnas, the flavors get even better the next day.
Try These Delicious Recipes Next
- Bacon-Wrapped Meatloaf with Brown Sugar Glaze
- Cheeseburger Gnocchi Skillet
- Creamy Tuscan Gnocchi Bake
Cajun Alfredo Lasagna
Ingredients
For the Cajun Chicken & Sausage:
- 1 tablespoon olive oil
- 2 boneless skinless chicken breasts cut into bite-sized pieces
- ½ pound smoked sausage Andouille or kielbasa, sliced
- 1 ½ teaspoons Cajun seasoning
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
For the Alfredo Sauce:
- 4 tablespoons butter
- 4 cloves garlic minced
- 2 cups heavy cream
- 1 ½ cups Parmesan cheese grated
- ½ teaspoon Cajun seasoning or to taste
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Lasagna:
- 9 lasagna noodles cooked al dente and drained
- 2 cups mozzarella cheese shredded
- 1 cup Monterey Jack cheese shredded
- 1 cup ricotta cheese
- 2 tablespoons fresh parsley chopped, for garnish
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Heat olive oil in a large skillet over medium-high heat. Add chicken, sausage, Cajun seasoning, paprika, salt, and black pepper. Cook until the chicken is browned and cooked through, about 5–7 minutes. Set aside.
- In the same skillet, melt butter over medium heat. Add garlic and cook for 30 seconds. Stir in heavy cream, then slowly whisk in Parmesan cheese until smooth. Season with Cajun seasoning, salt, and black pepper. Simmer for 3 minutes, then remove from heat.
- Spread ½ cup Alfredo sauce on the bottom of the baking dish. Layer 3 lasagna noodles over the sauce. Spread ⅓ of the ricotta cheese, followed by ⅓ of the chicken & sausage mixture, ¼ of the mozzarella, and ¼ of the Alfredo sauce. Repeat two more times. Finish with the remaining mozzarella, Monterey Jack, and Alfredo sauce.
- Cover with foil and bake for 30 minutes. Remove foil and bake for another 10–15 minutes until bubbly and golden.
- Let the lasagna sit for 10 minutes before slicing. Garnish with fresh parsley and enjoy!
Notes
- Protein swaps: Shrimp, ground turkey, or even leftover rotisserie chicken work great here.
- Sausage matters: Andouille brings authentic heat, but kielbasa or any smoked sausage will still do the job.
- Cheese tip: Shred your own if you can, pre-shredded doesn’t melt as smoothly.
- Alfredo sauce: If it thickens too much, just stir in a splash of milk to loosen it.
- Leftovers: Taste even better the next day and reheat beautifully with a little cream or broth.
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