CAJUN LASAGNA

Prep Time: 10 mins | Cook Time: 2 hrs | Total Time: 2 hrs 10 mins | Serving: 6-8

This Scrumptious Cajun Lasagna has been my long-time favourite Sunday dinner! Super delicious loaded with five kinds of cheese that easily gives this lasagna depth of flavour. A fancy meal is even perfect for entertaining!

INGREDIENTS

1 pound ground turkey

1 pound 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 c. chicken broth

1 28-ounces can crushed tomatoes

1 6-ounces can tomato paste

1 1/2 tbsp creole seasoning

1 tbsp black pepper

1 tbsp garlic powder

1 tbsp onion powder

1 tbsp Italian seasonings

1 tsp crushed red pepper

1 tsp sugar

RICOTTA/CHEESE MIXTURE:

1 c. parmigiano reggiano cheese, grated

2 c. sharp cheddar cheese, grated

2 c. jack cheese, grated

8 ounces fresh mozzarella cheese, grated

2 c. ricotta cheese

2 Eggs, beaten

extra virgin olive oil

How to make Cajun Lasagna

Step 1: Prepare the oven. Preheat it to 375 degrees.

Step 2: Cook the pasta in a large pot of boiling salted water for about 6 minutes. Once the pasta is done, rinse with warm water, coat in oil, and set aside.

Step 3: In a bowl, combine the seasonings. Set aside a tbsp of ricotta/cheese mixture and divide the rest in half. Set aside.

Step 4: Add 2 tbsp olive oil is a hot large soup pot along with the onion, bell pepper, and celery and saute for approximately 5 minutes. Add the garlic and continue to cook for another minute, stirring. Then, add the ground turkey and andouille sauce. Season with half of the seasoning blend and continue to cook for another 5 minutes, breaking the meat up into small chunks.

Step 5: To the meat mixture, add the tomato paste. Stir well and cook for an additional 5 minutes. Now, add the crushed tomatoes along with the chicken broth and season with the rest of the seasoning blend. Stir well.

Step 6: Adjust the heat to medium-low. Add the parsley and cook for 20 minutes more while stirring frequently, uncovered.

ASSEMBLE THE RICOTTA/CHEESE MIXTURE:

Step 7: In a bowl, combine the Sharp, Jack, and Mozzarella cheese. Set aside.

Step 8: In another bowl, place the eggs, ricotta, Parmigiano Reggiano, a cup sharp, jack, and mozzarella cheese mixture and mix with the rest of the seasoning blend. Set aside.

ASSEMBLE THE LASAGNA:

Step 9: Place about a cup of pasta sauce on the bottom of a large greased 13 x 9-inch casserole dish. Top the pasta sauce with the lasagna noodles, slightly overlapping the noodles. Over the noodles, add more pasta sauce, then top with about 6 heaping tbsp of the ricotta/cheese mixture and a handful of the rest of the grated cheeses. Do one more layer of lasagna noodles, meat mixture/ricotta cheese mixture/grated cheese.

Step 10: using greased foil, tent the casserole and place it in the preheated oven, and bake for about 30 minutes. Uncover and bake for another 20 minutes.

Step 11: Take the casserole out of the oven when done and let it cool for at least 10 minutes. Enjoy with garlic bread!

NOTE:

For this recipe, you can use smoked sausage instead of fresh andouille sausage and simply dice them into small chunks.