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.