Ingredients
1 16 oz pkg lasagna noodles, cooked according to package directions (or oven-ready)
1 lb smoked sausage sliced and quartered
1 lb boneless skinless chicken breasts diced
1 green pepper diced
1 red pepper diced
1 medium onion diced
1 Tbs Cajun seasoning divided
3 cloves garlic minced
2 cups shredded mozzarella cheese
1 cup Monterey Jack cheese
1/2 cup parmesan cheese
Sauce:
2 sticks butter
2 8 oz pkg cream cheese, cut into quarters
2 cups heavy whipping cream
2/3 cup parmesan cheese
2 tsp garlic powder
1/2 Tbs cajun 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 the same pan saute onion, peppers, and garlic until tender. Remove from heat, and stir in cooked meat, set aside.
In a large saucepan 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 the bottom of the 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 Monterey 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.