Serving: 6-8
I am obsessed with this Cajun lasagna. It is super-rich and flavour-packed. A must try and for keeps!
INGREDIENTS
1 pound andouille sausage, fresh, casing removed
1 pound ground turkey
1 bell pepper, diced
1 red onion, diced
1 stalk celery, diced
4 cloves garlic, minced
2 c. chicken broth
1 6-ounces can tomato paste
1 28-ounces can crushed tomatoes
1 1/2 tbsp creole seasoning
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp black pepper
1 tsp crushed red pepper
1 tbsp Italian seasonings
1 tsp sugar
1 box lasagna noodles, dried
1/2 bunch Italian parsley, minced
RICOTTA/CHEESE MIXTURE:
2 eggs, beaten
2 c. sharp cheddar cheese, grated
8 ounces fresh mozzarella cheese, grated
2 c. ricotta cheese
2 c. jack cheese, grated
extra virgin olive oil
1 c. parmigiano reggiano cheese, grated
How to make Cajun Lasagna
Step 1: Prepare the oven. Preheat it to 375 degrees.
Step 2: Following the package directions, cook the pasta in a large pot of salted boiling water for about 6 minutes until al dente. Rinse the pasta when done with warm water, then drain and coat in oil. Set aside.
Step 3: Combine the seasonings with the reserved 1 tbsp ricotta/cheese mixture. Divide the rest of the seasonings in half and set them aside.
Step 4: Heat 2 tbsp olive oil in a large soup pot over medium heat. Add the onion, bell pepper, and celery. Saute for about 5 minutes. Then, add the garlic and continue to cook for a minute more.
Step 5: To the pot, add the ground turkey and andouille sauce. Sprinkle with half of the seasoning blend and cook for about 15 minutes, breaking into small pieces, until browned.
Step 6: Now, add the tomato paste. Mix well and continue to cook for additional 5 minutes.
Step 7: Then, add the crushed tomatoes to the pot along with the chicken broth. Season with the rest of the seasoning blend and stir well.
Step 8: Adjust the heat to medium-low and add the parsley. Cook further, stirring often, uncovered, for another 20 minutes.
ASSEMBLE THE RICOTTA/CHEESE MIXTURE:
Step 9: Combine the Sharp, Jack, and Mozzarella cheese. Set aside.
Step 10: Whisk the eggs with ricotta, Parmigiano Reggiano, 1 cup sharp, jack, and mozzarella cheese mixture with the rest of the seasoning blend until well mixed. Set aside.
ASSEMBLE THE LASAGNA:
Step 11: Add about 1 cup pasta sauce on the bottom of a large, greased 13 x 9-inch casserole dish and top with lasagna noodles, slightly overlapping the noodles. Now, add more pasta sauce on top and around 6 tbsp ricotta/cheese mixture.
Step 12: Top the ricotta/cheese mixture with the rest of the grated cheeses. Do the same layers (lasagna noodles, meat mixture/ricotta cheese mixture/grated cheese). Create another layer of noodles followed by the pasta sauce and the rest of the grated cheeses.
Step 13: Using foil, tent the casserole. Place in the preheated oven and bake for about 30 minutes. Uncover and continue to bake for additional 20 minutes.
Step 14: Remove from the when done and let the lasagna cool for about 10 minutes before serving. Enjoy with garlic bread.
Ingredients
- 1 pound andouille sausage, fresh, casing removed
- 1 pound ground turkey
- 1 bell pepper, diced
- 1 red onion, diced
- 1 stalk celery, diced
- 4 cloves garlic, minced
- 2 c. chicken broth
- 1 6-ounces can tomato paste
- 1 28-ounces can crushed tomatoes
- 1 1/2 tbsp creole seasoning
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp black pepper
- 1 tsp crushed red pepper
- 1 tbsp Italian seasonings
- 1 tsp sugar
- 1 box lasagna noodles, dried
- 1/2 bunch Italian parsley, minced
- RICOTTA/CHEESE MIXTURE:
- 2 eggs, beaten
- 2 c. sharp cheddar cheese, grated
- 8 ounces fresh mozzarella cheese, grated
- 2 c. ricotta cheese
- 2 c. jack cheese, grated
- extra virgin olive oil
- 1 c. parmigiano reggiano cheese, grated
Instructions
Step 1: Prepare the oven. Preheat it to 375 degrees.
Step 2: Following the package directions, cook the pasta in a large pot of salted boiling water for about 6 minutes until al dente. Rinse the pasta when done with warm water, then drain and coat in oil. Set aside.
Step 3: Combine the seasonings with the reserved 1 tbsp ricotta/cheese mixture. Divide the rest of the seasonings in half and set them aside.
Step 4: Heat 2 tbsp olive oil in a large soup pot over medium heat. Add the onion, bell pepper, and celery. Saute for about 5 minutes. Then, add the garlic and continue to cook for a minute more.
Step 5: To the pot, add the ground turkey and andouille sauce. Sprinkle with half of the seasoning blend and cook for about 15 minutes, breaking into small pieces, until browned.
Step 6: Now, add the tomato paste. Mix well and continue to cook for additional 5 minutes.
Step 7: Then, add the crushed tomatoes to the pot along with the chicken broth. Season with the rest of the seasoning blend and stir well.
Step 8: Adjust the heat to medium-low and add the parsley. Cook further, stirring often, uncovered, for another 20 minutes.
ASSEMBLE THE RICOTTA/CHEESE MIXTURE:
Step 9: Combine the Sharp, Jack, and Mozzarella cheese. Set aside.
Step 10: Whisk the eggs with ricotta, Parmigiano Reggiano, 1 cup sharp, jack, and mozzarella cheese mixture with the rest of the seasoning blend until well mixed. Set aside.
ASSEMBLE THE LASAGNA:
Step 11: Add about 1 cup pasta sauce on the bottom of a large, greased 13 x 9-inch casserole dish and top with lasagna noodles, slightly overlapping the noodles. Now, add more pasta sauce on top and around 6 tbsp ricotta/cheese mixture.
Step 12: Top the ricotta/cheese mixture with the rest of the grated cheeses. Do the same layers (lasagna noodles, meat mixture/ricotta cheese mixture/grated cheese). Create another layer of noodles followed by the pasta sauce and the rest of the grated cheeses.
Step 13: Using foil, tent the casserole. Place in the preheated oven and bake for about 30 minutes. Uncover and continue to bake for additional 20 minutes.
Step 14: Remove from the when done and let the lasagna cool for about 10 minutes before serving. Enjoy with garlic bread.
