Description
This Cajun lasagna recipe features a flavorful meat sauce with ground turkey and andouille sausage, layered with tender lasagna noodles and a rich cheese mixture. It’s a spicy, Southern-style lasagna bake perfect for a hearty meal.
Ingredients
Scale
- 1 lb ground turkey
- 1 lb andouille sausage, fresh, casing removed
- 1 box lasagna noodles, dried
- 1 red onion, diced
- 1 bell pepper, diced
- 1 stalk celery, diced
- 1/2 bunch Italian parsley, minced
- 4 cloves garlic, minced
- 2 cups chicken broth
- 1 28oz. can crushed tomatoes
- 1 6oz. can tomato paste
- 1 1/2 tablespoons creole seasoning
- 1 tablespoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon Italian seasonings
- 1 teaspoon crushed red pepper
- 1 teaspoon sugar
- 1 cup parmigiano reggiano cheese, grated
- 2 cups sharp cheddar cheese, grated
- 2 cups jack cheese, grated
- 8 oz. fresh mozzarella cheese, grated
- 2 cups ricotta cheese
- 2 eggs, beaten
- extra virgin olive oil
Instructions
- Preheat oven to 375 degrees.
- Bring a large pot of salted water to boil. Cook pasta for 6 minutes.
- Rinse pasta with warm water, drain, coat with oil and set aside.
- Mix seasonings, reserve 1 tablespoon for ricotta/cheese mixture, and divide remaining seasonings in half, set aside.
- In a large soup pot heated over medium heat add 2 tablespoons of olive oil, add onion, bell pepper, and celery.
- Saute for about 5 minutes, add garlic and cook 1 minute more.
- Add ground turkey and andouille sausage, break into small chunks. Season with half of the seasoning blend and cook until browned about 15 minutes. This forms the base of your spicy lasagna.
- Add tomato paste and mix well, cook for 5 more minutes.
- Add crushed tomatoes and chicken broth, season with remaining seasoning blend and mix well. This creates a rich sauce for your Louisiana style lasagna.
- Lower heat to medium-low, add parsley and cook uncovered for 20 minutes, stirring occasionally.
- To Assemble Ricotta/Cheese Mixture: Mix Sharp, Jack, and Mozzarella cheese, set aside.
- Mix eggs, ricotta, parmigiano reggiano, 1 cup sharp, jack, and mozzarella cheese mixture with remaining seasoning blend and set aside. This is your creamy filling for the Cajun layered pasta dish.
- To Assemble Lasagna: In a large greased 13X9 inch casserole dish, place about 1 cup of pasta sauce on the bottom.
- Top with lasagna noodles, slightly overlapping noodles.
- Top with more pasta sauce, top with about 6 heaping tablespoons of ricotta/cheese mixture.
- Top with a handful of remaining grated cheeses and repeat with another layer of lasagna noodles, meat mixture/ricotta cheese mixture/grated cheese. This builds your authentic Cajun lasagna.
- For the last layer top with noodles, pasta sauce and remaining grated cheeses.
- Cover casserole with greased foil and bake at 375 degrees for 30 minutes.
- Remove foil and cook 20 minutes more.
- Remove from oven, allow to cool 10 minutes. Serve this Southern lasagna bake with garlic bread.
Notes
- If you cannot find fresh andouille sausage, smoked sausage can be used and diced into small chunks for this Cajun pasta casserole.
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Baking
- Cuisine: Cajun
Nutrition
- Serving Size: 1/8 of recipe
- Calories: Not specified
- Sugar: Not specified
- Sodium: Not specified
- Fat: Not specified
- Saturated Fat: Not specified
- Unsaturated Fat: Not specified
- Trans Fat: Not specified
- Carbohydrates: Not specified
- Fiber: Not specified
- Protein: Not specified
- Cholesterol: Not specified
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