Here's everything you need for this spicy little number. Note that the recipe calls for fresh andouille sausage, but it won't ruin the dish if you can't find it. In fact, you can substitute smoked sausage instead. Simply cut it into small pieces and add to the dish.
Ingredients To Gather:
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1 lb ground turkey
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1 lb andouille sausage, fresh, casing removed
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1 box lasagna noodles, dried
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1 red onion, diced
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1 bell pepper, diced
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1 stalk celery, diced
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1/2 bunch Italian parsley, minced
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4 cloves garlic, minced
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2 cups chicken broth
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1 28oz. can crushed tomatoes
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1 6oz. can tomato paste
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1 1/2 tablespoons creole seasoning
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1 tablespoon black pepper
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1 tablespoon garlic powder
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1 tablespoon onion powder
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1 tablespoon Italian seasonings
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1 teaspoon crushed red pepper
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1 teaspoon sugar
For The Ricotta Cheese Mixture:
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1 cup parmigiano reggiano cheese, grated
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2 cups sharp cheddar cheese, grated
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2 cups jack cheese, grated
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8 oz. fresh mozzarella cheese, grated
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2 cups ricotta cheese
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2 eggs, beaten
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extra virgin olive oil
Directions To Follow
Begin by preheating your oven to 375 degrees Fahrenheit. Next, add water to a pot, salt it, and add the pasta. Cook for 6 minutes and then rinse with warm water and drain. Pour oil over it until it's coated, and then set it aside while you work on the rest of the recipe. Next, mix the seasonings together, leaving out 1 tbsp. to add to the ricotta mixture later. Take what's left of the seasoning mix and divide in half. Next, take a large soup pot and add 2 tablespoon of olive oil, add onion, bell pepper, and celery. Saute over medium heat for 5 minutes and then add the garlic and cook another minute. Next you'll add the turkey and andouille sauce and break into small pieces. Add half of the seasoning mix and cook until browned — usually around 15 minutes. Then, add the tomato paste and cook another 5 minutes before adding the crushed tomatoes, chicken broth and the rest of the seasoning mix. Reduce heat to low or medium-low, add the parsley and cook for 20 minutes. Cook uncovered and stir occasionally. Finally, you'll make the ricotta mixture. To do this, add the eggs, ricotta, parmigiano reggiano, 1 cup sharp, jack, and mozzarella cheese and the rest of the seasoning blend. Set it aside until you're ready to use it.
Now you're ready to put the whole thing together:
- In a large greased 13X9 inch casserole dish, place about 1 cup of pasta sauce on the bottom.
- Top with lasagna noodles, slightly overlapping noodles.
- Top with more pasta sauce, top with about 6 heaping tablespoons of ricotta/cheese mixture.
- Top with a handful of remaining grated cheeses and repeat with another layer of lasagna noodles, meat mixture/ricotta cheese mixture/grated cheese.
- For the last layer top with noodles, pasta sauce and remaining grated cheeses.
- Cover casserole with greased foil and bake at 375 degrees for 30 minutes.
- Remove foil and cook 20 minutes more.
Now all you need to do is take the lasagna out of the oven, set it aside to cool for 10 minutes before serving and you're good to go! We recommend serving with hot and buttery garlic bread for an heartier meal. You can also pair it with a vegetable — nearly any vegetable will make a good complement to this yummy lasagna!
Article Source: Creole Contessa
