Spicy White Lasagna

By GadgetGirl

This lasagna is excellent!!!! Prep time was about 1 hour. Most of the time was from removing stems from spinach (unnecessary step). I didn't have Paula Deen Cajun season, so I used Tony Cacherie's. Misread recipe and only used 1 tbsp. of seasoning, which was fine because the lasagna was slightly "salty". So you might want to scale back on the Cajun seasoning.

Ingredients

• 12 lasagna noodles
• 1 lb. pork sausage
• 3 boneless skinless chicken breasts (1 1/2 lbs.) cut into bite size pieces
• 2 tbsp. Paula Deen Cajun Seasoning
• 1 medium onion, chopped
• 2 jars alfredo sauce
• 1/2 c. chicken broth
• 1 (15-oz.) Asiago cheese
• 1 large egg
• 1 tbsp. dried basil
• 1 (9-oz.) bag fresh spinach
• 2 c. shredded mozzarella cheese

Preparation

Step 1

Preheat oven to 350º. Lightly grease 11x9 inch baking dish. Cook noodles according to package directions; drain. In a large skillet, combine sausage, chicken and Cajun seasoning. Cook over medium heat 7-9 minutes until sausage is browned and crumbles. Remove chicken and sausage mixture from skillet, leaving as much grease as possible.

Add onion to skillet and saute over medium heat for approximately 5 minutes until tender. Remove from heat. Stir in meat mixture, 1 jar of alfredo sauce, chicken broth and Asiago cheese.

In a medium bowl, combine ricotta, egg, and basil. Spread a thin layer over bottom of prepared baking dish. Top with half of the remaining jar of alfredo sauce. Arrange 4 noodles over sauce. Spread 1/3 of meat mixture over noodles. Arrange 1/2 of spinach over meat mixture. Sprinkle with 1/2 mozzarella and dot with 1/2 of remaining ricotta mixture. Repeat procedure with remaining ricotta mixture, alfredo sauce, noodles, meat mixture, spinach, and mozzarella. Bake 45 minutes or until hot and bubbly. Let stand 10 minutes before serving

Also, I used the "no bake" noodles, and it turned out fine. I covered my lasagna with foil when I baked it, so it didn't brown. I may cook uncovered next time. Because we use organic products, I used the 5-oz container of organic spinach, and it was plenty. I added some chopped garlic to my ricotta mixture.