CAJUN LASAGNA - CREOLE CONTESSA

Steps:

• Pre heat oven to 375 degrees.
• Bring a large pot of salted water to boil. Cook pasta for 6 minutes.
• Rinse Pasta with warm water, drain, coat with oil and set aside.
• Mix seasonings, reserve 1 tablespoon for ricotta/cheese mixture, and set aside.
• In a large soup pot heated over medium heat add 2 tablespoon of olive oil, add onion, bell pepper, and celery.
• Saute for about 5 minutes, add garlic and cook 1 minute more.
• Add ground turkey and andouille sauce, break into small chunks. Season with remaining seasoning blend and cook until browned about 15 minutes.
• Add tomato paste and mix well, cook for 5 more minutes.
• Add tomato sauce and chicken broth, season with remaining seasoning blend and mix well.
• Lower heat to medium-low and cook uncovered for 30 minutes, stirring occasionally.
• Add chopped parsley and mix well and allow sauce to cook about 15 more minutes.
• Add 1/2 cup of parmigiano reggiano and mix well.
• To Assemble Ricotta/Cheese Mixture:
• Mix eggs, ricotta, parmigiano reggiano, 1 cup sharp, jack, and mozzarella cheese with remaining seasoning blend and set side.
• To Assemble Lasagna:
• 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.
• Remove from oven, allow to cool 10 minutes. Serve with garlic bread.