approx. 12 lasagna noodles ( I use the “no boil” type)
1- 1 lb package pork sausage
3 boneless, skinless chicken breasts cut into 1 ½ inch pieces
1 T cajun seasoning (original recipe called for 2 T so use according to your taste)
1 medium onion, chopped
2 16 oz jars garlic alfredo sauce
½ cup chicken broth
½ cup grated Asiago cheese
1 15 oz container ricotta cheese
1 large egg
1 T dried basil
1 9 oz bag fresh spinach
2 cups shredded mozzarella cheese
Preheat oven to 350. Lightly grease a 9 X 13 dish. Cook noodles according to package directions, drain.
In a large skillet, combine sausage, chicken and Cajun seasonings; cook over medium-high heat 7 to 9 minutes or until sausage is browned and crumbles. Remove chicken and sausage mixture from skillet, leaving as much grease in pan as possible.
Add onion to skillet; cook over medium heat 5 minutes or until tender. Remove from heat. Stir in meat mixture, one 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 sauce. Arrange a layer of noodles over sauce. Spread 1/3 of meat mixture over noodles. Arrange ½ of spinach over meat mixture. Sprinkle with 1 cup of mozzarella and dot with ½ of the 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.