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Cajun lasagna

By Faeza
06 May 2016

Ingredients

    • 1 lb ground turkey
    • 1 lb andouille sausage, fresh, casing removed
    • 1 box lasagna noodles, dried
    • 1 red onion, diced
    • 1 bell pepper, diced
    • 1 stalk celery, diced
    • 1/2 bunch Italian parsley, minced
    • 4 cloves garlic, minced
    • 2 cups chicken broth
    • 1 28oz. can crushed tomatoes
    • 1 6oz. can tomato paste
    • 1 1/2 tablespoons creole seasoning
    • 1 tablespoon black pepper
    • 1 tablespoon garlic powder
    • 1 tablespoon onion powder
    • 1 tablespoon Italian seasonings
    • 1 teaspoon crushed red pepper
    • 1 teaspoon sugar

For the Ricotta/Cheese Mixture:

  • 1 cup parmigiano reggiano cheese, grated
  • 2 cups sharp cheddar cheese, grated
  • 2 cups jack cheese, grated
  • 8 oz. fresh mozzarella cheese, grated
  • 2 cups ricotta cheese
  • 2 eggs, beaten
  • extra virgin olive oil

Instructions

    • Pre heat oven to 375 degrees.
    • Bring a large pot of salted water to boil. Cook pasta for 6 minutes.
    • Rinse Pasta with warm water, drain, coat with oil and set aside.
    • Mix seasonings, reserve 1 tablespoon for ricotta/cheese mixture, and divide remaining seasons in half, set aside.
    • In a large soup pot heated over medium heat add 2 tablespoon of olive oil, add onion, bell pepper, and celery.
    • Saute for about 5 minutes, add garlic and cook 1 minute more.
    • Add ground turkey and andouille sauce, break into small chunks. Season with half of the seasoning blend and cook until browned about 15 minutes.
    • Add tomato paste and mix well, cook for 5 more minutes.
    • Add crushed tomatoes and chicken broth, season with remaining seasoning blend and mix well.
    • Lower heat to medium-low add parsley and cook uncovered for 20 minutes, stirring occasionally.

To Assemble Ricotta/Cheese Mixture:

    • Mix Sharp, Jack, and Mozzarella cheese, set aside.
    • Mix eggs, ricotta, parmigiano reggiano, 1 cup sharp, jack, and mozzarella cheese mixture with remaining seasoning blend and set side.

To Assemble Lasagna:

  • In a large greased 13X9 inch casserole dish, place about 1 cup of pasta sauce on the bottom.
  • Top with lasagna noodles, slightly overlapping noodles.
  • Top with more pasta sauce, top with about 6 heaping tablespoons of ricotta/cheese mixture.
  • Top with a handful of remaining grated cheeses and repeat with another layer of lasagna noodles, meat mixture/ricotta cheese mixture/grated cheese.
  • For the last layer top with noodles, pasta sauce and remaining grated cheeses.
  • Cover casserole with greased foil and bake at 375 degrees for 30 minutes.
  • Remove foil and cook 20 minutes more.
  • Remove from oven, allow to cool 10 minutes. Serve with garlic bread.

Notes

If you can't find fresh andouille sausage, smoked sausage can be used and diced into small chunks.