CAJUN LASAGNA RECIPE

Ingredients

• 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

For the Ricotta/Cheese Mixture:

• 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

• Pre heat kitchen appliance to 375 degrees.

• Bring an oversized pot of salt-cured water to boil. Cook alimentary paste for six minutes.

• Rinse alimentary paste with heat water, drain, coat with oil and put aside.

• combine seasonings, reserve one tablespoon for ricotta/cheese mixture, and divide remaining seasons in 0.5, set aside.

• in a very giant soup pot heated over medium heat add a pair of tablespoon of vegetable oil, add onion, bell pepper, and celery.

• Saute for concerning five minutes, add garlic and cook one minute additional.

• Add ground turkey and andouille sauce, entered little chunks. Season with half the seasoning mix and cook till tanned concerning quarter-hour.

• Add fixings and blend well, cook for five additional minutes.

• Add crushed tomatoes and broth, season with remaining seasoning mix and blend well.

• Lower heat to medium-low add parsley and cook uncovered for twenty minutes, stirring sometimes.

To Assemble Ricotta/Cheese Mixture:

• Mix Sharp, Jack, and cheese cheese, set aside.

• Mix eggs, ricotta, parmigiano reggiano, one cup sharp, jack, and cheese cheese mixture with remaining seasoning mix and set facet.