Cajun Alfredo Lasagna

This Cajun Alfredo Lasagna layers smoky sausage, juicy chicken, spicy Cajun flavor, and creamy homemade Alfredo sauce between tender pasta and melty cheese. It’s bold, rich, and everything comfort food should be.

Prep Time20

Cook Time50

Total Time1 10

Course: Main Course

Cuisine: American

Keyword: cajun alfredo lasagna, lasagna recipe

Servings:

Calories: 686kcal

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

US Customary - Metric

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.

Nutrition