Cajun lasagna recipe

Ingredients

• 1 pound ground turkey
• 1 pound fresh Andouille sausage
• 1 box dried lasagna noodles
• 4 minced cloves garlic
• 1 diced red onion
• 1 diced bell pepper
• 1 diced celery stalk
• 1 tablespoon of Italian seasoning
• 1½ tablespoons creole seasoning
• 2 bunch minced Italian parsley
• 1 tablespoon onion powder
• 2 cups chicken broth
• 1 tablespoon garlic powder
• 1 (28 ounces) can crushed tomatoes
• 1 (96 ounces) can tomato paste
• 1 tablespoon black pepper
• 1 teaspoon crushed red pepper
• 1 teaspoon sugar

• 1 cup grated Parmigiano Reggiano cheese
• 2 cups grated sharp cheddar cheese
• 2 cups grated jack cheese
• 8 ounces grated fresh mozzarella cheese
• 2 cups ricotta cheese
• 2 beaten eggs
• Extra virgin olive oil

1. Preheat oven at 375 degrees F.
2. Bring to boil salted water in a large pot. Add the pasta to the water and cook for 6 minutes or as per package direction.
3. Rinse the pasta with running water, drain and coat with oil. Set aside.
4. Combine Italian and Creole seasonings, reserving one tablespoon to be mixed with the cheese and ricotta mixture later.
5. Divide the remainder of seasonings in half, set aside.
6. Mix seasonings, reserve 1 tablespoon for the ricotta/cheese mixture, and divide remaining seasonings in half, set aside.
7. In a deep pot, heat two tablespoons of olive oil on medium heat.
8. Sauté the garlic, onion, bell pepper and celery until a flavorful aroma comes out for five to six minutes.
9. Stir in ground turkey. Remove the casing of Andouille sausage and add to the ground turkey, stirring to break down into small chunks.
10. Add ½ of the seasoning mixture, cook until meat and sausage turn brown for 15 minutes.
11. Pour the tomato paste, stirring frequently and cook for 5 minutes.
12. Stir in chicken broth and crushed tomatoes. Pour the remaining seasoning mixture and stir to fully combine.
13. Reduce heat to medium low. Stir in the parsley and remove cover while cooking for 20 minutes more.
For the Cheese Mixture
14. Combine mozzarella, sharp, and Jack cheeses. Set aside.
15. Combine ricotta, eggs, Parmigiano Reggiano, and 1 cup of the jack, mozzarella and sharp cheese mixture together with the remainder of the seasoning mixture. Set aside.
To assemble Cajun Lasagna
16. Pour 1 cup of the pasta sauce on the bottom of a greased 13x9 inch baking dish.
17. Lay lasagna noodles making sure that they are slightly overlapping.
18. On top of the noodles, pour additional pasta sauce and six heaping tablespoons of the cheese mixture. Sprinkle on top with the remaining grated cheeses.
19. Lay another layer of lasagna noodles, and top it with the meat mixture, ricotta cheese mixture and the grated cheese.
20. Top the last layer with the noodles, pasta sauce and last batch of grated cheeses.
21. Cover baking dish with greased tin foil. Bake for 30 minutes.
22. Remove the foil and continue baking for 20 more minutes.
23. Remove dish from oven. Let stand for ten minutes. Enjoy!