Description
A bold twist on a comfort classic, Cajun Lasagna blends spicy andouille sausage, creamy cheeses, and aromatic Cajun flavors into a hearty, beginner-friendly meal that’s perfect for any night of the week.
Ingredients
Scale
For the Meat Sauce:
- 1 lb ground turkey
- 1 lb andouille sausage, casing removed
- 1 box lasagna noodles
- 1 red onion, diced
- 1 bell pepper, diced
- 1 stalk celery, diced
- 4 cloves garlic, minced
- 2 cups chicken broth
- 1 (28 oz) can crushed tomatoes
- 1 (6 oz) can tomato paste
- 1½ tbsp Creole seasoning
- 1 tbsp black pepper
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp Italian seasoning
- 1 tsp crushed red pepper
- 1 tsp sugar
- ½ bunch Italian parsley, minced
- 2 tbsp extra virgin olive oil
For the Cheese Mixture:
- 2 cups ricotta cheese
- 2 eggs, beaten
- 1 cup parmigiano reggiano cheese, grated
- 2 cups sharp cheddar cheese, grated
- 2 cups Monterey jack cheese, grated
- 8 oz fresh mozzarella, grated
Instructions
- Cook the noodles: Bring a large pot of salted water to a boil and cook the lasagna noodles for 6 minutes. Drain, rinse with warm water, toss with a bit of olive oil, and set aside.
- Sauté the vegetables: In a large pot over medium heat, heat the olive oil. Add the diced onion, bell pepper, and celery. Cook for about 5 minutes until softened, then stir in the garlic and sauté for another minute.
- Brown the meat: Add the ground turkey and andouille sausage to the pot. Break it apart with a wooden spoon and cook until browned and cooked through, about 15 minutes. Season with half of the seasoning blend.
- Build the sauce: Stir in the tomato paste and cook for 5 minutes to deepen the flavor. Add the crushed tomatoes, chicken broth, remaining spices, and parsley. Simmer uncovered over low heat for 20 minutes, stirring occasionally.
- Prepare the cheese mixture: In a bowl, combine ricotta cheese, beaten eggs, parmesan, and 1 cup of the mixed grated cheeses. Stir in a bit of the leftover seasoning blend for extra flavor.
- Layer the lasagna: In a greased 9×13 inch casserole dish, spread a thin layer of meat sauce. Add a layer of noodles, then spoon over more sauce, dollops of the ricotta mixture, and a handful of the cheese blend. Repeat the layers, ending with noodles, sauce, and a final layer of cheese.
- Bake the lasagna: Cover with greased foil and bake in a preheated oven at 375°F for 30 minutes. Remove the foil and bake for another 20 minutes until the top is golden and bubbly.
- Let it rest: Once out of the oven, allow the lasagna to rest for 10 minutes before slicing to help the layers hold together.
Notes
- You can use oven-ready lasagna noodles to skip boiling.
For a richer sauce, add a splash of red wine with the tomatoes.
To lighten the dish, use part-skim cheeses and ground chicken.
Letting the lasagna rest is key—it sets up better and is easier to slice.
Pair this with garlic bread or a fresh salad for a complete meal.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dinner
- Method: Baked
- Cuisine: Cajun, Southern
Nutrition
- Serving Size: 1 slice (1/8 of pan)
- Calories: 620
- Sugar: 5g
- Sodium: 890mg
- Fat: 38g
- Saturated Fat: 18g
- Unsaturated Fat: 16g
- Trans Fat: 0.5g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 155mg