A bolder family meal…
There’s just a hint of spice, but a heck of a lot of southern flavor in this Cajun lasagna. Buoyed by Andouille sausage and a healthy amount of Cajun seasoning (or Creole seasoning), it’s got that extra “somethin’ somethin'” that’ll turn your typical family meal into something a bit more memorable
The heat mainly comes from a simple source: crushed red pepper. Yes, there’s some cayenne in the Cajun seasoning, too, but the red pepper flakes are really the power ingredient for the meal’s fire. So control your lasagna’s spiciness by adding or subtracting here, not by adding or subtracting Cajun seasoning. You may overpower the lasagna with too much Cajun (is there a thing?) or too little by messing with the amount of seasoning mix.
- 1 box lasagna noodles
- 1 pound ground turkey
- 1 pound Andouille sausage remove casings and cut into chunks,
- 2 cups chicken broth
- 5 cloves garlic minced
- 1 bell pepper diced
- 1 red onion diced
- 1 stalk celery diced
- 2/3 cup Italian parsley chopped
- 1 can crushed tomatoes 28 ounce can
- 1 can tomato paste 6 ounce can
- 1 1/2 tablespoons Cajun seasoning or Creole seasoning
- 1 tablespoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon Italian seasoning
- 1 tablespoon crushed red pepper
- 1 teaspoon sugar
Cheese mixture ingredients:
- 2 eggs
- 1 cup Parmigiano Reggiano cheese grated
- 2 cups sharp cheddar cheese grated
- 2 cups Monterey Jack cheese grated
- 2 cups mozzarella cheese grated
- 2 cups Ricotta cheese
Prep the lasagna and sauce
- Preheat the oven to 375 degrees Fahrenheit.
- Over high heat, bring a large pot of water to a boil and cook the lasagna pasta until nearly al dente (approximately 6 minutes). Drain the pasta then lightly brush the lasagna pasta with olive oil. Place to the side.
- Combine the Creole or Cajun seasoning, black pepper, garlic powder, onion powder, Italian seasoning, crushed red pepper, and sugar. Mix thoroughly. Keep 1 tablespoon to the side, then halve the remaining amount into two small bowls.
- In a soup pot, cook the bell pepper, onion, and celery with a teaspoon of olive oil for 5 minutes, then add the garlic and cook for an additional minute.Stir frequently.
- Add the ground turkey and Andouille, then sprinkle in one bowl of the Cajun seasoning mix. Stir well, and continue cooking until the turkey is fully browned (12 to 15 minutes).
- Add the tomato paste, and continue cooking, stirring often, for 5 minutes.
- Add the chicken broth, crushed tomatoes, second bowl of spices, and parsley. Stir to mix, then lower heat to medium low and allow the mix to cook - stirring frequently - for 20 minutes.
Make the cheese mixture
- Add eggs and all cheeses in a glass bowl, along with the tablespoon of spices that was set aside. Stir to combine.
Build the Cajun lasagna
- Grease a lasagna dish, then layer the bottom with 1 cup of the lasagna sauce.
- Carefully layer the lasagna noodles over the sauce, slightly overlapping.
- Top the lasagna noodles with 1 cup of sauce, then spread 1 cup of the cheese mix evenly across the sauce.
- Repeat the process: Place a layer of noodles, cover with 1 cup of sauce and sprinkle 1 cup of cheese mix. Repeat until the noodles are used.
- For the final layer, use additional sauce and cheese as you'd prefer (depends on your cheese/sauce overload factor).
- Top the lasagna pan with a lightly greased piece of aluminum foil (greased side down), then bake at 350 degrees for 30 minutes.
- At the 30 minute mark, remove the aluminum foil and continue baking for 20 minutes.
- Remove the lasagna from the oven and allow it to cool for 10 to 15 minutes, then serve.