CAJUN LASAGNA

I’ve decided to prepare dinner my scrumptious Cajun Lasagna that’s not only perfect for Sunday dinner, it also makes the perfect leftovers for lunch all through the week!

I cooked up a large batch of my favourite ragu sauce which includes ground turkey and andouille sausage.

Yes, we need two meats to make this massive and awful!

Cajun Lasagna

Next, at the same time as the sauce simmered I made up a cheesy combination of eggs, ricotta cheese, sharp, jack, mozzarella, and parmigiano reggiano cheeses.

Yes, we’re loading this lasagna with five cheeses!

I’ve made lasagna with one cheese before and it’s just no longer the same.

Cajun Lasagna

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

For the Ricotta/Cheese Mixture:

  • 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:

  1. Pre warmness oven to 375 ranges.
  2. Bring a huge pot of salted water to boil. cook pasta for 6 minutes.
  3. Rinse Pasta with heat water, drain, coat with oil and set apart.
  4. Mix seasonings, reserve 1 tablespoon for ricotta/cheese combination, and divide ultimate seasons in half of, set apart.
  5. In a large soup pot heated over medium warmth add 2 tablespoon of olive oil, upload onion, bell pepper, and celery.
  6. Saute for approximately five mins, add garlic and cook 1 minute greater.
  7. Upload floor turkey and andouille sauce, ruin into small chunks. Season with half of of the seasoning blend and prepare dinner till browned about 15 mins.
  8. Add tomato paste and blend properly, cook dinner for 5 more minutes.
  9. Add beaten tomatoes and fowl broth, season with remaining seasoning combination and mix nicely.
  10. Decrease heat to medium-low add parsley and cook uncovered for 20 mins, stirring on occasion.

To bring together Ricotta/Cheese mixture:

  1. Mix Sharp, Jack, and Mozzarella cheese, set apart.
  2. Mix eggs, ricotta, parmigiano reggiano, 1 cup sharp, jack, and mozzarella cheese combination with last seasoning blend and set facet.

To collect Lasagna:

  1. In a massive greased 13X9 inch casserole dish, area about 1 cup of pasta sauce on the lowest.
  2. Pinnacle with lasagna noodles, barely overlapping noodles.
  3. Pinnacle with greater pasta sauce, pinnacle with about 6 heaping tablespoons of ricotta/cheese combination.
  4. Top with a handful of closing grated cheeses and repeat with any other layer of lasagna noodles, meat aggregate/ricotta cheese combination/grated cheese.
  5. For the final layer top with noodles, pasta sauce and remaining grated cheeses.
  6. Cowl casserole with greased foil and bake at 375 degrees for half-hour.
  7. Put off foil and prepare dinner 20 mins greater.
  8. Put off from oven, allow to cool 10 mins. Serve with garlic bread.

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