Prep Time: 10 mins | Cook Time: 2 hrs | Total Time: 2 hrs 10 mins | Serving Size: 6-8
This mouthwatering Cajun Lasagna is my favorite Sunday dinner. A crowd-pleasing lasagna with a richer depth of flavor. And leftovers are amazing, too!
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 of tomato paste
1 28-ounces can of crushed tomatoes
1 1/2 tbsp creole seasoning
1/2 bunch Italian parsley, minced
1 tbsp garlic powder
1 tbsp onion powder
1 tsp crushed red pepper
1 tbsp Italian seasonings
1 tbsp black pepper
1 tsp sugar
1 box of lasagna noodles, dried
RICOTTA/CHEESE MIXTURE:
2 eggs, beaten
1 c. parmigiano reggiano cheese, grated
2 c. jack cheese, grated
2 c. sharp cheddar cheese, grated
2 c. ricotta cheese
extra virgin olive oil
8 ounces fresh mozzarella cheese, grated
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 salted boiling water for 6 minutes until al dente. When done, rinse with warm water. Drain and toss to coat with oil. Set aside.
Step 3: Combine the seasonings, reserve 1 tbsp ricotta/cheese mixture, and split the rest of the seasons in half. Set aside.
Step 4: Drizzle 2 tbsp olive oil in a hot large soup pot over medium heat. Then, add the onion, bell pepper, and celery. Cook for about 5 minutes, stirring often. Add the garlic and continue to cook for another minute.
Step 5: To the pot, add the ground turkey and andouille sauce. Break the meat into small pieces and season with half of the seasoning blend. Continue to cook for 15 minutes until browned.
Step 6: Stir in the tomato paste and cook for additional 5 minutes.
Step 7: Next, add the crushed tomatoes and pour in the chicken broth. Sprinkle with the rest of the seasoning blend. Stir well.
Step 8: Adjust the heat to medium-low and add the parsley. Cook for 20 minutes more, stirring often, uncovered.
ASSEMBLE THE RICOTTA/CHEESE MIXTURE:
Step 9: Combine the sharp, jack, and mozzarella cheese. Set aside.
Step 10: Whisk the eggs, ricotta, Parmigiano Reggiano, 1 c sharp, jack, and mozzarella cheese mixture with the rest of the seasoning blend. Set aside.
ASSEMBLE THE LASAGNA:
Step 11: Evenly spread about 1 c of pasta sauce in the bottom of a large greased 13 x 9-inch casserole dish. Lay the lasagna noodles, slightly overlapping each other. Then, top with extra pasta sauce and around 6 tbsp of the ricotta/cheese mixture.
Step 12: On top of the ricotta/cheese mixture, sprinkle with a handful of the rest of the grated cheeses. Do the same layers again (lasagna noodles, meat mixture/ricotta cheese mixture/grated cheese).
Step 13: Top the last layer with noodles followed by the pasta sauce and the rest of the grated cheeses.
Step 14: Using foil, tent the casserole. Place in the preheated oven and bake for about 30 minutes. Uncover and resume baking for another 20 minutes.
Step 15: Take the casserole out of the oven and let it cool for about 10 minutes before serving. Enjoy with garlic bread.
NOTE:
You can use smoked sausage in place of the fresh andouille sausage. Simply dice it into small pieces.
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