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Cajun Lasagna Recipe

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This recipe for Cajun Lasagna, by , is from The Craigmiles/Glowczwski Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Cathy Craigmiles


1 lb. ground turkey
1 lb. andouille sausage, casing removed
1 lb. Kielbasa sausage, cut into small bite size pieces (optional instead of ground turkey)
1 box lasagna noodles, dried
1 red onion, diced
1 bell pepper, diced
1 stalk celery, diced
bunch Italian parsley, minced
4 cloves garlic, minced
2 c. chicken broth
1 can (28oz.) crushed tomatoes
1 can (6oz.) tomato paste
1 T.+ creole seasoning
1 T. black pepper
1 T. garlic powder
1 T. onion powder
1 T.+ Italian seasoning
1 t. red pepper flakes
1 t. sugar
Ricotta/Cheese Mixture:
1 c. parmigiano Reggiano cheese, grated
2 c. sharp cheddar cheese, grated
2 c. jack cheese, grated
80z. fresh mozzarella cheese, grated
2 c. ricotta cheese
2 eggs, beaten
olive oil

Preheat oven to 375 F. Bring a large pot of salted water to a boil. Cook pasta for about 6 minutes. Rinse pasta with warm water, drain, coat with olive oil and set aside. Mix seasonings, reserve 1 T. for ricotta cheese mixture, and divide remaining seasoning in half; set aside. In a large soup pot heated over medium heat add 2 T. olive oil, add onion, bell pepper and celery. Saute for about 5 minutes, add garlic and cook 1 minute more. Add turkey and sausage, break into small chunks. Season with half of the seasonings and cook until browned, about 15 minutes. Add tomato paste and mix well, cook for 5 more minutes. Add crushed tomatoes and chicken broth, season with remaining blend and mix well. Lower heat to medium-low, add parsley and cook uncovered for 20 minutes, stirring occasionally. To assemble Ricotta/Cheese Mixture: Mix cheddar, Jack and mozzarella cheese, set aside. Mix eggs, ricotta, parmesan, 1 c. cheddar, jack and mozzarella cheese mixture with remaining seasoning blend and set aside. To assemble lasagna: In a large greased 13x9 casserole dish, place about 1 cup of pasta sauce on bottom. Top with lasagna noodles, slightly overlapping noodles. Top with more pasta sauce, top with about 6 heaping T. of ricotta/cheese mixture. Top with a handful of remaining grated cheeses and repeat with another layer of lasagna noodles, meat mixture/cheese mixture/grated cheese. For last layer, top with noodles, pasta sauce and remaining cheeses. Cover casserole with greased foil and bake at 375 for 30 minutes. Remove foil and cook 20 minutes more. Remove from oven, allow to cool 10 minutes. Serve with garlic bread.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
10 minutes
Personal Notes:
Personal Notes:
These directions were confusing to me. I ended up adding seasoning to the meat mixture and then I mixed all the cheeses together and added seasoning too that. I don't think it really matters as long as you have all the seasoning in somewhere. I think you could add some seafood to this, like shrimp, crab or crawfish. I think that would be good in this recipe too.




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