Super Cheesy Cajun Lasagna
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
Directions
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Preheat oven to 375 degrees. Grease a 13 x 9 inch casserole dish.
Bring a large pot of salted water to boil. Cook pasta 6 minutes; drain; rinse with warm water; drain; coat with oil; set aside.
Mix seasonings, reserve 1 T. for Ricotta/cheese mixture; divide remaining seasons in half, set aside.
In a large soup pot heated over medium heat, add 2 T. olive oil, add onion, bell pepper, and celery. Saute about 5 minutes; add garlic and cook 1 minute.
Add ground turkey and andouille sauce, break into small chunks. Season with half of the seasoning blend; cook until browned, about 15 minutes. Add tomato paste; mix well and cook 5 minutes. Add crushed tomatoes and chicken broth/stock, season with remaining seasoning blend; mix well.
Lower heat to medium-low; add parsley; cook uncovered 20 minutes, stirring occasionally.
Ricotta/Cheese Mixture:
Mix eggs, Ricotta, Parmigiano Reggiano, 1 c. sharp Cheddar, Jack, and Mozzarella cheeses with remaining seasoning blend; set side.
Assembly of Lasagna:
In the prepared casserole dish, place about 1 cup pasta sauce on the bottom; top with lasagna noodles, slightly overlapping the noodles. Top with more pasta sauce, then with about 6 heaping tablespoons Ricotta/cheese mixture. Top with a handful of remaining grated cheeses and repeat with another layer of noodles, meat mixture/Ricotta cheese mixture/grated cheese.
For the last layer, top with noodles, pasta sauce and remaining grated cheeses.
Cover casserole with greased aluminum foil; bake 30 minutes.; remove foil; cook 20 minutes.
Remove from oven, cool 10 minutes. Serve with garlic bread.
6-8 servings