Description

This Cajun Lasagna will leave you speechless! It has a mixture of 5 cheeses, which gives the lasagna a richer flavor. Make it for the weekend, but honestly, it is so good, it can be served for the holidays!

Ingredients

• 1 lb. ground turkey
• 1 lb. andouille or smoked, or Italian chicken, fresh, casing removed
• 1 box dry lasagna noodles
• 1 red onion, diced
• 1 bell pepper, diced
• 1 stalk celery, diced
• 1/2 bunch Italian parsley, minced
• 5 cloves garlic, minced
• 2 c. chicken broth/stock
• 28 oz. can crushed tomatoes
• 6 oz. can tomato paste
• 1 1/2 T. Creole seasoning
• 1 T. freshly ground black pepper
• 1 T. garlic powder
• 1 T. onion powder
• 1 T. Italian seasonings
• 1 t. crushed red pepper flakes
• 1 t. sugar
• Ricotta/Cheese Mixture:
• 1 c. Parmigiano Reggiano cheese, grated (in the gourmet section of the grocery store)
• 2 c. sharp Cheddar cheese, grated
• 2 c. Jack cheese, grated
• 8 oz. fresh Mozzarella cheese, grated
• 2 c. Ricotta cheese
• 2 eggs, beaten
• extra virgin olive oil

Steps

1. Preheat oven to 375 degrees. Grease a 13 x 9 inch casserole dish.
2. Bring a large pot of salted water to boil. Cook pasta 6 minutes; drain; rinse with warm water; drain; coat with oil; set aside.
3. Mix seasonings, reserve 1 T. for Ricotta/cheese mixture; divide remaining seasons in half, set aside.