116 oz pkg lasagna noodles, cooked according to package directions (or oven ready)
1lbsmoked sausagesliced and quartered
1lbboneless skinless chicken breastsdiced
1green pepperdiced
1red pepperdiced
1medium oniondiced
1Tbscajun seasoningdivided
3clovesgarlicminced
2cupsshredded mozzarella cheese
1cupMonterey Jack cheese
1/2cupparmesan cheese
Sauce:
2sticks butter
28 oz pkgs cream cheese, cut into quarters
2cupsheavy whipping cream
2/3cupparmesan cheese
2tspgarlic powder
1/2Tbscajun seasoning
Salt and pepper
Instructions
In a large skillet over medium-high heat, combine sausage, chicken and cajun seasoning. Cook until chicken is no longer pink and juices run clear.
Remove meat from skillet and set aside.
In same pan saute onion, peppers and garlic until tender. Remove from heat, and stir in cooked meat, set aside.
In large sauce pan make your sauce by adding your butter and heating until almost melted, add in your cream cheese and whisk until melted.
Pour in your heavy cream, parmesan, garlic powder, cajun seasoning and salt and pepper and whisk until melted and combined.
Pour all but one cup into your pan with your meat and peppers.
Spray your Ninja basin with non-stick cooking spray.
Layer about 4 noodles on bottom of basin and spoon 1/3 of your sauce/meat mixture over the top and sprinkle with 1/3 of your mozzarella cheese.
Repeat your layers making sure to add pasta as the top layer then pour remaining reserved sauce over the top and sprinkle with your Montery Jack cheese and parmesan.
Cover and press your bake dry function and set heat to 325 and bake for 1 hour 25 minutes.
Once done slice and serve.
Notes
If you're waiting to get your Ninja, you can also make this in a 9"x13" baking pan covered with tin foil. Remove foil the last 10-15 minutes to brown top if desired.