Cajun Lasagna Recipe
What You'll Need
- 1/2 bunch Italian parsley, minced
- Eight oz. fresh mozzarella cheese, grated
- extra virgin olive oil
- Four cloves garlic, minced
- Four oz. parmigiano reggiano cheese, grated
- One 1/2 tablespoons creole seasoning
- One 28oz. can crushed tomatoes
- One 6oz. can tomato paste
- One bell pepper, diced
- One box lasagna noodles, dried
- One lb andouille sausage, fresh, casing removed
- One lb ground turkey
- One red onion, diced
- One stalk celery, diced
- One tablespoon black pepper
- One tablespoon garlic powder
- One tablespoon Italian seasonings
- One tablespoon onion powder
- One teaspoon crushed red pepper
- One teaspoon sugar
- Two cups chicken broth
- Two cups jack cheese, grated
- Two cups ricotta cheese
- Two cups sharp cheddar cheese, grated
- Two eggs, beaten
How to Make It
- Pre heat oven to 370 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 One 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 One 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 and cook uncovered for 30 minutes, stirring occasionally.
- Add chopped parsley and mix well and allow sauce to cook about 15 more minutes.
- Add 1/2 cup of parmigiano reggiano and mix well.
- Mix eggs, ricotta, parmigiano reggiano, 1 cup sharp, jack, and mozzarella cheese with remaining seasoning blend and set side.
- 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.
