Cajun Lasagna with Ricotta Blend (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 lb ground turkey
02 -
1 lb fresh andouille sausage, casing removed
03 -
1 box dried lasagna noodles
04 -
1 red onion, diced
05 -
1 bell pepper, diced
06 -
1 stalk celery, diced
07 -
1/2 bunch Italian parsley, minced
08 -
4 cloves garlic, minced
09 -
2 cups chicken broth
10 -
1 28 oz can crushed tomatoes
11 -
1 6 oz can tomato paste
12 -
1 1/2 tablespoons creole seasoning
13 -
1 tablespoon black pepper
14 -
1 tablespoon garlic powder
15 -
1 tablespoon onion powder
16 -
1 tablespoon Italian seasoning
17 -
1 teaspoon crushed red pepper
18 -
1 teaspoon sugar
→ Ricotta/Cheese Mixture
19 -
1 cup parmigiano reggiano cheese, grated
20 -
2 cups sharp cheddar cheese, grated
21 -
2 cups jack cheese, grated
22 -
8 oz fresh mozzarella cheese, grated
23 -
2 cups ricotta cheese
24 -
2 eggs, beaten
25 -
extra virgin olive oil
# Instructions:
01 -
Bring a large pot of salted water to boil. Cook lasagna noodles for 6 minutes. Rinse with warm water, drain, coat with olive oil, and set aside.
02 -
Blend creole seasoning, black pepper, garlic powder, onion powder, Italian seasoning, crushed red pepper, and sugar. Reserve 1 tablespoon for the ricotta/cheese mixture and divide the remaining seasoning blend in half. Set aside.
03 -
In a large soup pot heated over medium heat, add 2 tablespoons olive oil. Sauté onion, bell pepper, and celery for about 5 minutes. Add minced garlic and cook for 1 minute more.
04 -
Add ground turkey and fresh andouille sausage to the pot. Break into small chunks and season with half of the seasoning blend. Cook until browned, about 15 minutes. Add tomato paste and mix well. Cook for 5 minutes, then add crushed tomatoes and chicken broth. Season with the remaining seasoning blend, mix well, and reduce heat to medium-low. Stir in minced parsley and allow to simmer uncovered for 20 minutes, stirring occasionally.
05 -
Combine sharp cheddar, jack cheese, and mozzarella cheese in a bowl and set aside. In a separate bowl, mix ricotta cheese, eggs, parmigiano reggiano, 1 cup of the cheese mixture, and the reserved tablespoon of seasoning blend. Mix thoroughly and set aside.
06 -
Grease a large 13 x 9 inch casserole dish. Spread 1 cup of the meat sauce on the bottom. Lay a single layer of lasagna noodles, slightly overlapping. Top with meat sauce, 6 heaping tablespoons of the ricotta/cheese mixture, and a handful of the remaining grated cheeses. Repeat layering with noodles, meat sauce, ricotta/cheese mixture, and grated cheese. For the final layer, top with noodles, meat sauce, and the remaining grated cheeses.
07 -
Cover the casserole dish with greased foil and bake in a preheated oven at 375°F (190°C) for 30 minutes. Remove the foil and bake uncovered for an additional 20 minutes. Remove from oven, let cool for 10 minutes, and serve.
# Notes:
01 -
Allow lasagna to cool slightly after baking to help it set for easier serving.