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
- 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.
source http://recipetocooking.blogspot.com/2019/02/cajun-lasagna-recipe.html
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