Cajun Lasagna

Lasagna is such a classic pasta dish and is so comforting. Now there is a lasagna for those who like spicy foods. Half of the ground turkey is replaced with chorizo, giving the lasagna a spicy little kick.

Cajun Lasagna

Ingredients:

• 12 lasagna noodles
• olive oil

Seasoning Mix

• 1 1/2 tablespoons cajun seasoning
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon Italian seasoning
• 1 teaspoon crushed red pepper flakes
• 1 teaspoon granulated sugar

Meat Sauce

• 2 tablespoons olive oil
• 1 red onion, diced
• 1 bell pepper (any color), diced
• 1 stalk celery, diced
• 1 pound ground turkey
• 1 pound chorizo
• 2 tablespoons dried parsley flakes
• 4 cloves garlic, minced
• 2 cups low sodium chicken broth
• 28 ounce can crushed tomatoes
• 6 ounce can no salt added tomato paste

Shredded Cheese Mixture

• 2 cups shredded extra sharp cheddar cheese
• 2 cups shredded Monterey jack cheese
• 2 cups shredded mozzarella cheese

Ricotta Cheese Mixture

• 1 cup shredded parmesan and Romano cheese
• 2 cups ricotta cheese
• 2 eggs, beaten

Directions:

1. Preheat the oven to 375º F.
2. Cook the noodles according to the package directions.
3. Rinse the noodles with warm water and drain.
4. Lightly coat the noodles with olive oil and lay flat. Set aside.
5. In a small bowl combine the cajun seasoning, black pepper, garlic powder, onion powder, Italian seasoning, crushed red pepper flakes and granulated sugar. Reserve 1 tablespoon of the seasoning.
6. In a large pot, heat 2 tablespoons olive oil over medium heat.
7. Add in the onion, bell pepper and celery. Sauté for for 5 minutes.
8. Add in the minced garlic and cook for 1 minute.
9. Add in the ground turkey, chorizo and half of the seasoning. Cook, breaking the meat into chucks, until completely cooked, about 15 minutes.
10. Add in the tomato paste and mix well. Cook for 5 minutes.
11. Add in the crushed tomatoes, chicken broth, parsley and the remaining 1/2 of the seasoning and mix well.
12. Reduce the heat to medium-low and cook uncovered for 20, stirring occasionally.
13. In a large bowl mix together the cheddar, Monterey jack and mozzarella cheeses.
14. In another large bowl mix together the eggs, ricotta, parmesan and Romano cheese, 1 cup of the shredded cheeses and reserved tablespoon of seasoning mixture.
15. Lightly spray a 9x13 inch baking dish with cooking spray and place on a baking sheet. The baking dish will be very full and the baking sheet will catch the drips so the lasagna does not make a mess in oven.
16. Spread 1 cup of the meat sauce into the bottom of the baking dish.
17. Place 4 lasagna noodles down on top of the sauce, slightly overlapping the noodles.
18. Spread 1/3 of the meat sauce over top of the noodles, followed by 1/2 of the ricotta cheese mixture and then handful of the shredded cheeses.
19. Repeat the layers by placing 4 lasagna noodles down, slightly overlapping the noodles.
20. Spread another 1/3 of the meat sauce over top of the noodles, followed by the remaining ricotta cheese mixture and then handful of the shredded cheeses.
21. For the last layer, place 4 lasagna noodles down, slightly overlapping the noodles.
22. Spread the remaining meat sauce over top of the noodles, followed by the remaining shredded cheeses.
23. Spray a piece of foil with cooking spray and cover the baking dish (Sprayed side down on top of the cheese.)
24. Bake for 30 minutes.
25. Remove the foil and bake for an additional 20 minutes.
26. Remove the lasagna from the oven and allow to cool for 10 minutes before cutting and serving.         

Nutrition Facts
Servings: 12
Amount Per Serving
Calories: 703
Total Fat		35g
Saturated Fat		17g
Polyunsaturated Fat		0.1g
Monounsaturated Fat		0g
Trans Fat		0g
Cholesterol		127.5mg
Sodium		911.7mg
Potassium		80mg
Total Carbohydrates		36.6g
Dietary Fiber		4.5g
Sugars		7.2g
Protein		39.9g
Vitamin A 28% Vitamin C 61.4%
Calcium 49.3% Iron 15.4%
*Nutritional information will vary depending on the brands you use.

*Adapted from Complete Recipes.