Step 1

Boil 12 whole lasagna noodles. Cook noodles al dente, or firm to the touch. They will rip if the noodles are too soft.

Step 2

Cut the 3 cloves garlic, 1 large onion, and 1 lb. Andouille sausage into small pieces and set aside.

Step 3

Cut 1 lb. chicken breast into small pieces and toss in 2 tsp. Cajun/Creole seasoning Cook seasoned chicken in skillet along with chopped onion and garlic. Set aside after all has cooked.

Step 4

Melt 1 stick unsalted butter in sauce pan over medium heat. Add 1 pint heavy cream, 1 tsp. garlic powder, ½ tsp. black pepper, and ¼ cup white granulated sugar. Stir and simmer for about 15 minutes.

Step 5

Add ½ cup Parmesan cheese and 2 oz. cream cheese to mixture and stir often to make sure cheeses melt properly.

Step 6

Prepare layers: Smear few tablespoons of 1 quart spaghetti sauce on bottom of 9x13 pan then 3 lasagna noodles. Next, smear more 1 quart spaghetti sauce over noodles. Sprinkle half chicken mixture and 1 cup of the 3 cups mozzarella cheese.

Step 7

Add a new layer of 3 lasagna noodles then smearing a few tablespoons of Alfredo sauce. Sprinkle half Andouillé sausage and mozzarella cheese. Repeat layers by alternating chicken with spaghetti sauce with Andouille sausage with Alfredo sauce with three noodles in between the layers.

Step 8

Sprinkle remaining 3 cups mozzarella cheese, ⅛ tsp. dry basil and ⅛ tsp. dry oregano on top of the last noodles and bake covered for one hour at 350 °F.

Step 9

Once cooked, let lasagna set for about 15 minutes otherwise it will fall apart when you cut into it. Pour extra Alfredo and spaghetti sauce on top of each piece of lasagna before serving.