Cajun Lasagna

• Meat

  • 1 lb Andouille sausage, fresh
  • 1 lb Ground turkey

• Produce

  • 1 Bell pepper
  • 1 stalk Celery
  • 4 cloves Garlic
  • 1 tbsp Garlic powder
  • 1/2 bunch Italian parsley
  • 1 tbsp Onion powder
  • 1 Red onion
  • 1 28oz. can Tomatoes

• Refrigerated

  • 2 Eggs

• Canned Goods

  • 2 cups Chicken broth
  • 1 6oz. can Tomato paste

• Pasta & Grains

  • 1 box Lasagna noodles, dried

• Baking & Spices

  • 1 tbsp Black pepper
  • 1 1/2 tbsp Creole seasoning
  • 1 tbsp Italian seasonings
  • 1 tsp Red pepper
  • 1 tsp Sugar

• Oils & Vinegars

  • 1 Olive oil, Extra Virgin

• Dairy

  • 2 cups Cheddar cheese, sharp grated
  • 2 cups Jack cheese, grated
  • 8 oz Mozzarella cheese, fresh grated
  • 1 cup Parmigiano-reggiano cheese, grated
  • 2 cups Ricotta cheese

Found on creolecontessa.com

Description

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
• 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

Directions

• 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.
• 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.
• 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.

Nutrition