I’ve decided to cook my delicious Cajun Lasagna that’s not only perfect for Sunday dinner, it also makes the perfect leftovers for lunch throughout the week!
I should call this Mama’s Big Bad Lasagna because that’s really what we’re creating people.
I cooked up a big batch of my favorite ragu sauce which includes ground turkey and andouille sausage.
Yes, we need two meats to make this Big and Bad!
Next, while the sauce simmered I made up a cheesy mixture of eggs, ricotta cheese, sharp, jack, mozzarella, and parmigiano reggiano cheeses.
Yes, we’re loading this lasagna with 5 cheeses!
I’ve made lasagna with one cheese before and it’s just not the same.
The mixture of cheeses gives the lasagna a richer depth of flavor.
Yep, I am using fancy cooking terms today people, lol.
Oh, don’t forget to boil your lasagna noodles in salted water for about 6 minutes.
They’ll finish cooking when they bake.
Lastly, it’s time to assemble this baby!
Place a little ragu on the bottom of a greased casserole dish, top with lasagna noodles, more ragu, ricotta/cheese mixture and extra grated cheeses.
Repeat the process until we end with lasagna noodles, ragu, and remaining grated cheeses.
All that’s left to do is to bake this baby up for my family!
Cover the lasagna with greased foil and bake for about 30 minutes, then uncovered for 20 minutes more.
I love to serve this with my Jalapeno Garlic Cheese Bread and a nice Chopped Salad with Ranch Dressing.
Don’t forget this is the ultimate leftover lunch meal!
Enjoy.
PrintCajun Lasagna
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 10 minutes
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
- 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 divide remaining seasons in half, 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 half of the seasoning blend 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 seasoning 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 Sharp, Jack, and Mozzarella cheese, set aside.
- Mix eggs, ricotta, parmigiano reggiano, 1 cup sharp, jack, and mozzarella cheese mixture 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.
Notes
If you can’t find fresh andouille sausage, smoked sausage can be used and diced into small chunks.
Nutrition
- Serving Size: 6-8
Anonymous
OMG GOOOOOD
creolecontessa@hotmail.com
Thanks Josie!
Anonymous
Hello Mrs.Contessa I made this dish last night and i must say it was delicious…whoever i replaced the andouille sausage with italian chicken sausage because I dont eat pork nor beef.. also i couldn’t find the parmiagno reggiano cheese so im not sure i got the full taste..but none the less i made I and it was very delicious and I shared this recipe with friends..thank you and i look forward to more of your recipes
Anonymous
Love grilled veggies particularly pineapple.
Anonymous
Best lasagna I’ve ever seen! This looks amazing 🙂
creolecontessa@hotmail.com
Thanks so much Ali!
Anonymous
Hi, longtime lurker finally commenting here! This looks so amazing, I’m almost speechless! I love the andouille sausage you used, talk about bumping up the flavor. And I agree with you, lasagna with only one cheese? Pfft… no need for that mess…
Thanks for posting, I will have to make this come winter!
Julie
Anonymous
Thanks so much for posting this on the Happy Holidays Link Party Lisa–this looks just too delicious! Cheese–YES!!!
Anonymous
Hey, this looks delicious!!!!! I’m going to make it today but have a quick question…..In the directions, you have to add remaining spice mixture to the meat mixture. Then later on, you have to add remaining spice mixture to the sauce….So do I split the seasonings in half after the tablespoon is reserved for the cheese mixture??? I am just a tad confused…..
creolecontessa@hotmail.com
I am confused too Juli, lol I would divide the spice mixture between the meat and the sauce to layer the flavors. Let me update the recipe. Thank you, enjoy!
Anonymous
Hey, I just started making this and well, guess who can’t read a recipe??? ME!!!!! I’m sorry!!!!!! And if you updated, well thank you very much!!!!! I am soooo looking forward to this dish….Making the sauce today and assembly tomorrow….Will let ya know!!!!!
Anonymous
love to make lasagna,, can’t wait to try this , looks sooo good. but I will use ground beef instead of turkey.
creolecontessa@hotmail.com
Thank you Geraldine!
Anonymous
Is that Pepperjack cheese or Monterrey Jack?? You know that we here in WI have too many choices….thanks!!!!!
Anonymous
The directions say add tomato sauce but I don’t see that in the ingredients. Do you mean the can of crushed tomatoes. Thanks
creolecontessa@hotmail.com
Hello Kyla, I meant crushed tomatoes, recipe updated. Thank you
Anonymous
I want to no where does the egg come in on it do I mix it with the cheese on the side and stir with cheese and mix to layer it iam lost with that .
Anonymous
Have you ever made this with crawfish or shrimp?
creolecontessa@hotmail.com
Yes I have Debbie. I was just checking the website and I never shared the recipe. I will have to do that. Thanks for reminding me. I do a few things differently when I add shrimp so recipe coming soon!
Anonymous
I too am looking for a Cajun lasagna with shrimp! Is the recipe up? I did not find it.
Anonymous
I made this and it was absolutely amazing!!! Even better as left overs for the next day!!! Huge hit in my house definitely keeping this on the menu!!!
creolecontessa@hotmail.com
So glad you enjoyed it Christina. I also believe that lasagna taste better the next day!
Anonymous
I’m afraid to use the eggs! I have never heard of that. Is it in place off sour cteam or how some use cream cheese?
Thanks looks so good can’t wait to try it after I get over this fear using the eggs ,lol
creolecontessa@hotmail.com
I am not sure about the fear of eggs thingy, lol but I am sure you could replace them or omit them if you desire, I think Greek yogurt would be a good substitution or even sour cream.
Anonymous
Hi creole contessa
The poster that made commit on fear of using eggs. The eggs are completly cooked when you bake the lasagna . They are needed in the ricotta mixture to make it rich and creamy. I am going to make this lasagna for company next week. For a new spin on lasagna.
I am Sicilian we love spice also.
Thank you for your Asian recipes tonight is teriyaki meatballs over steamed basmati rice. Enjoy reading and receiving your emails.
creolecontessa@hotmail.com
Thank you Karen!
Anonymous
Hi, are we using canned tomato sauce or ragu? I saw you mention Ragu and wanted to be sure…this looks amazing!
Anonymous
Hi, this looks AMAZING…. will try later this week, but a little confused about the seasoning mixture. I says to use half of season mixture when cooking meats, then to use the remaining seasoning mixture with after adding crushed tomato and chicken broth. That would use all the seasoning…. BUT when it says to assemble Ricotta/Cheese mixture, it says to add remaining seasonings…. a little confused 😕 help if you can, thanks hun!!
creolecontessa@hotmail.com
Hello Lakisha, in the beginning of the recipe it states to reserve 1 tablespoon of seasoning blend for the ricotta mixture. You could just mix the seasoning blend together and divide it. I like to layer my seasonings that’s why I add some to the meat then to the tomato sauce as well. Enjoy!
Anonymous
LOL……Thank you.. wish me luck….. never made a homemade lasagna before!!!
creolecontessa@hotmail.com
Enjoy Lakisha!
Anonymous
Looks like there will be a party in my mouth today!! Looks like oooey gooey goodness. I can’t wait to make this!!
creolecontessa@hotmail.com
Thank you Cathy!
Anonymous
Wondering if I could make this the day before and pull it out of the frig the next day and cook it? Looks amazing!
creolecontessa@hotmail.com
Yes you can Renee.
Anonymous
I recently moved to New Orleans from Indiana. .and I’m trying to cook like a true Nawlin’s gurl! I’m cooking this dish for SATURDAY! Pretty excited. .thanks for sharing. .
Anonymous
So do u drain the grease from the meat? I know stupid question
creolecontessa@hotmail.com
I don’t Cherry, because it wasn’t greasy. Plus, grease is flavor, lol. If I was using beef I would probably drain the grease, but I use a lot of ground turkey and it doesn’t produce a lot of oil.
Enjoy!
Anonymous
I did my had lots of grease from the turkey and turkey sausage I used. Since I don’t eat chicken.
creolecontessa@hotmail.com
Yes Bola, depending on the brand of meat used it may be greasy.
Anonymous
Just wondering how much sauce to use…
creolecontessa@hotmail.com
Hello Anna, you’re using all the sauce, it may be a little leftover but most of the time it’s all gone. Enjoy!
Anonymous
Thank you so much for the recipe. I just joined a cooking club and they loved it! I added a little salt because the Creole seasoning was slightly overwhelmingly, but a little maybe 1 teaspoon in sauce. This is a 5 star dish for sure! Thanks again. It was my first time cooking lasagna so I was extremely grateful for your God sent recipe!
Anonymous
I am a bit confused with your cheeses amounts. The recipe calls for 4oz of the parmigiano reggiano cheese, grated to add to the cooked meat mixture (this would be half cup).
Then you list the parmigiano reggiano cheese again as an ingredient for the ricotta/cheese mixture but you do not mention how much to use. If I use 4oz of it for the meat mixture, there is no more left for the ricotta/cheese mixture. Could you please explain the cheeses again for me. I want to make this correctly because it looks very good.
Thank you,
ChefPhil
creolecontessa@hotmail.com
Hello Chef, it should be 1 cup of reggiano, I will update thank you! Enjoy.
Anonymous
Made this last night. This has got to be the best lasagna I’ve ever made!!!! Thank you for sharing and i will be looking at your other recipes 🙂
Anonymous
Awesome! I wish I could leave a pic of OUR masterpiece!
Anonymous
What would the measurement be for 2 “sticks” of butter?
Thanks! Debra
Anonymous
Can I exchange the noddles for Spaghetti Squash?
Anonymous
If I make my own lasagna noodles, do I need to cook them before I put it together or leave them raw. Homemade pasta usually only takes about 4 minutes to cook… just not clear on this.
Anonymous
Probably a no brain question but I personally dont care for ricotta cheese, is it possible to just leave it out or do I need to increase the amount of another of the cheeses listed to substitute it? Beside that sounds like an awesome dinner. Thanks!!
Anonymous
Hi Jen – you can always sub cottage cheese for the ricotta (I don’t like ricotta either so always use cottage cheese in its place when making lasagna). I don’t notice a change in taste at all, the ricotta/cottage cheese just adds a layer of richness and creaminess to the overall dish :-).
Anonymous
Can I use cottage cheese instead of ricotta?
creolecontessa@hotmail.com
Yes Angie, it may change the flavor slightly.
Anonymous
For simplicity, can we use the no-bake lasagna noodles that cook while the lasagna bakes? If so, is there any need to adjust the baking time? This looks fantastic! Thank you for posting it.
creolecontessa@hotmail.com
I am sure you can, just cook according to package directions. I’ve never used no bake noodles before.
Anonymous
man, you’re good! i can’t believe you replied so quickly! 🙂 thanks!
creolecontessa@hotmail.com
No problem, enjoy!
Anonymous
I made this today for Sunday dinner / superbowl and it came out great. I am from St. Louis so always make pasta dishes but this one with creole twist is a needed change for my family. thanks
creolecontessa@hotmail.com
I am glad you enjoyed it Apryl!
Lisa
Anonymous
This is the most delicious lasagne i have ever had, even better than fancy restaurants! My husband went wild over it, too. The ragu is so delectable that my eyes rolled back in my head like a crazy person when i was tasting it. Lol Thank you sooooo much!! You’re an awesome lady!
creolecontessa@hotmail.com
I am so glad you enjoyed it Sarah! I was just telling my husband I should’ve made lasagna today. lol
Anonymous
Can you use the ready to bake lasagna noodles?
creolecontessa@hotmail.com
I am sure you can Jamie. I’ve never used them but I am sure they will work. Make sure you follow the baking directions on the package.
Anonymous
Hello Creole Contessa
Can cottage cheese be substituted for ricotta cheese?
creolecontessa@hotmail.com
Yes Alethia but I am not sure how it would taste because I’ve never made it with cottage cheese.
Anonymous
Hello I want to make this right now but I’m concerned. Is it hot or really spicy? I had to have part of my stomach taken out and I can’t eat really hot stuff or very spicy things. It is beautiful and I’m sure tastes just as good as it looks. Thanks so much
Anonymous
If I omit the ricotta cheese would I still need to make the cheese mixture using the eggs for the other cheese listed? I am gonna make this sometime in my near future.
Anonymous
I had my wife make this, and it was OUTSTANDING!!! I also used a calorie calculator, to figure calories and nutritional data, (thanks for replying to my email about this), I figured 8 servings, which are generous servings. It came out to 603 calories. I should have calculated more towards 10 to 12 servings, which is more in line with a standard portion, which would bring that count down a little more. Great recipe, and will be making this again!!! Thanks for posting!!!
creolecontessa@hotmail.com
I am glad you enjoyed it Mike!
Anonymous
I made this last night. Seriously the BEST lasagna I have ever made! So flavorful! Great idea dividing the seasoning!
My boyfriend commented that it looked like a lot of fun to make. It was!
I took pictures and posted them to FB, as many friends enjoy new ideas.
Creole Contessa, I sent a bunch of people your way!
I can’t wait to try your other recipes!
Much Love from Chicago,
Angelicque
PS. Looking forward to even better leftovers! (Although between the two of us, there is only 1/3 of a pan left!)
creolecontessa@hotmail.com
I am so glad you enjoyed it Angelicque! Thank you so much for trying my recipe and sharing with your friends.
Lisa
Anonymous
Are you using Ragu sauce in addition to the crushed Tomstoes & tomatoe paste? Can you use mozerlla cheese? How many lasagna noodles are you using?
creolecontessa@hotmail.com
Hello Janita, I am making my sauce from scratch. You can use whichever cheese you prefer. One box of Lasagna noodles.
Lisa
Anonymous
I made this last night and although I messed up and put all the cheese together at one time and had to add more and I also mixed in to much chickenbroth and was wondering why it was to soupy……. so I just strained it some and added a little salt. It was really good considering my mistakes!
creolecontessa@hotmail.com
Thank you Cat! Now you’re ready for the next time you make it.
Lisa
Anonymous
Just curious if you’ve ever made the cheese mixture MINUS the egg. Person I ALWAYS use egg, however I’m making it for a work function and my boss is allergic to egg.
Anonymous
Making this today. Would love to add shrimp. You mentioned that you do it differently when you add shrimp. Please post recipe soon. Love your site.
Anonymous
Prep time: 10 minutes, my ass.
Anonymous
I made this for the first time about a month ago and the flavor was great. My whole family enjoyed it. However, once it started cooking and bubbling in the oven the food spilled over and made a complete mess when using a 9×13 pan. This time I used a deep lasagna pan from the dollar store which cooked much better with less mess. Also, 6 large scoops is really not a good explanation for the ricotta layers and I ended up having quite a bit left over the first time and once the layers were made it was impossible to go back and fix it. This time I made sure to use it all. A good recipe, but some of the details could be a little clearer.
creolecontessa@hotmail.com
Hello Tammy, I am glad you enjoyed the recipe. As with cooking you must use your own judgment in regards to how you assemble your ingredients. Often I may use all the ricotta mixture but sometimes I use half of it. It’s lasagna and you’re just dividing the ingredients up. I stated 6 large scoops because that’s what I did. 6 scoops on each layer used up all the ricotta. My recipes are a guideline but the fun part about cooking is adjusting things to how you personally like them. I’ve never had an issue using a 9X13 pan making this recipe and I’ve made it for years. Due to the fact that I don’t own a lasagna pan I use the 9X13 inch dish that I have. In regards to the food spilling over in your oven, whenever you bake a dish like this or any dish that is filled to the top you should always place it under a cookie sheet or pan to prevent that from happening.
Lisa
Anonymous
morning ,
my pasta always stick (lasagne) if I cooked it?
any suggestions please
greatings
Elsabê (South Africa)
creolecontessa@hotmail.com
Hello Elsabe, rinse the pasta off with warm water if using for warm sauces, drain the pasta, then coat in olive oil to stop it from sticking.
Lisa
Anonymous
A recipe that has been passed down to me in my family is ham & cheese crepes, they are just so delicious and can be frozen!
Recipe as follows
• 2/3 cup cold water
• 2/3 cup plus 4 to 6 tablespoons cold milk, divided
• 1 cup all-purpose flour
• 2 eggs
• 1/4 cup butter, melted
• 1/4 teaspoon salt
•
• 1 to 2 tablespoons Dijon mustard
• 8 thin slices deli ham
• 1 cup (4 ounces) shredded cheddar cheese
•
• • In a blender, combine the water, 2/3 cup of milk, flour, eggs, butter and salt. Cover and process until smooth. Refrigerate for 1 hour. Add remaining milk if batter is too thick.
• • Heat a lightly greased 8-in. nonstick skillet over medium heat; pour 3 tablespoons batter into the center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between. Cover and freeze for up to 3 months. Yield: 16 crepes.
• • To use frozen crepes: Thaw 8 crepes in the refrigerator for about 2 hours. Spread each with mustard; top with a slice of ham and sprinkle with cheese. Roll up tightly.
• • Place in a greased 11-in. x 7-in. baking dish. Bake, uncovered, at 375° for 10-14 minutes or until heated through.
Anonymous
i posted a tweet here:
https://twitter.com/bellows22/status/614976031544356864
Anonymous
I am gonna get my wife to try this, Lasagna just happens to be my favorite dish in the world!!!
I was spoiled as a child my Grandmother from Italy would cook this every so often and I can still remember how good it was… I have never been able to find anywhere that is equal to my Grandmothers but, my wife has gotten really close this should be great!!!
Anonymous
Trying this for the weekend. Sounds great!
Anonymous
If I can’t find fresh andouille sausage what in your opinion would be the best substitute that still gives it the similar flavor?
creolecontessa@hotmail.com
Their really is no substitute for andouille. You can go with another fresh sausage like Italian but it want taste the same.
Anonymous
Making this!!!!!
creolecontessa@hotmail.com
Thanks Ingrid
Anonymous
May I ask what brand Creole seasoning you use for this recipe? I’m afraid the brand I use would be too salty, using 11/2 tablespoons.
Thanks!
creolecontessa@hotmail.com
I don’t remember what brand I used for this particular recipe. You might want to reduce the seasoning then taste the meat sauce once it’s cooked and add more seasoning if necessary. Enjoy
Anonymous
Just made this and took it out the oven..smells fab!! Had trouble with the cheeses as I am in the UK, so used some different ones. Thank you!
Anonymous
This was amazing! My family loves it and put it with jalapeno cheese garlic bread and it was a big hit, Thank you, I signed up for emails as you have so many recipes that I would like to try.
creolecontessa@hotmail.com
I am so glad you enjoyed it Collette!
Anonymous
I’ve made this dish before and it turned out excellent BUT I can’t remember how it cooked. Cook time 2 hrs but in your ending notes it said cook covered for 30 min and uncovered 30 min. My question is do you cook for 50 min or 2 hrs
Anonymous
This is SOOOOOO GOOOOOOD! I made this for Christmas 2015. This was gone in 2 days! My husband who considers himself a connoisseur of fine lasagna devoured this lasagna! I didn’t have the parmigiano reggiano cheese or creole seasoning but used cajun seasoning. My husband demanded an encore. I am now making my 2nd cajun lasagna with the parmigiano reggiano cheese (thanks for the tip on where to find it) and I have creole seasoning. I cannot wait to taste how this will taste now that I have all the ingredients. I have never tasted a lasagna so delicious but this was awesome. You couldn’t just eat one serving. Serve with garlic bread for the exclamation point to your meal! Now, I’m lurking on your site for more recipes to try! Thanks so much for sharing!
Anonymous
I’m going to make this tomorrow night and I’m confused about the cheese layering. It says 6 scoops of the ricotta mixture then handful of remaining grated cheeses but aren’t all the cheeses mixed together or am I reading this all wrong? Lol
creolecontessa@hotmail.com
No Courtney, you have the ricotta cheese mixture and then you also have the grated cheeses. Think like 6 half cup scoops of the ricotta mixture. And you finish with grated cheeses.
Anonymous
Absolutely delicious! Used smoked sausage and 3 cheeses but pulled it off nicely!! My grandmother would’ve been proud! Thank you!
creolecontessa@hotmail.com
I’m glad you enjoyed it Patriece!
Anonymous
I have made your lasagna, shepherds pie and Cajun salmon. You are a phenomenal cook!!! I trust your recipes to a T no questions asked!
creolecontessa@hotmail.com
Thank you Denise.
Anonymous
Hi, I am going to make this lasagna this weekend. I’m going to put everything together on Friday night and bake Saturday for dinner, since that is what I do to enhance the flavor when I make traditional lasagna. My only question is on the cheese mixture. In the directions it says “Mix eggs, ricotta, parmesan, 1 cup sharp, jack, and mozzarella cheese with remaining seasoning blend and set side” that would only leave one cup of cheddar to go through all the layers. Is that correct or is it one cup of the cheddar and jack mixed in and one cup each left out for the layers?
Thank you for your help! Can’t wait to try this, it sounds amazing! 🙂
creolecontessa@hotmail.com
Hi Bethany, I updated the recipe, I mix 1 cup of the sharp, jack, and mozzarella cheese mixture with the other ricotta ingredients. That leaves a lot of cheese leftover. Enjoy!
Anonymous
Quick question: does the cheese have to be grated, can I use finely cut/shredded cheese?
creolecontessa@hotmail.com
It’s up to you Chelle.
Anonymous
This came out OH MY GREATNESS Good. It takes time and to buy the best ingredients the price can get up there BUT IT IS SOOOO WORTH IT!!!! Thanks so much. I have not in many years been able to find a REALLY good Lasagna and now I can make my very own. Before recently moving into my house, when I made this the first time….. I was cooking it with my patio door on my apartment open and the aroma must have been “all up in through there”, I stepped outside on the patio for a second and my male neighbor said “Dang girl, it smells like you trying to catch a husband in there” I just fell out laughing, I said no sir, I can do without that headache. #TrueStory
Anonymous
Will be using italian sweet sausage and ground meat for this. Looks absolutely scrumptious!
creolecontessa@hotmail.com
Enjoy Gloria!
Anonymous
Hello Creole Contessa,
This looks DIVINE, I am definitely making your recipe. I like to make my own spice combos and I am wondering if you have a recipe for Creole Seasoning. Prefer homemade to control the salt.
Thanks Kindly,
Darlene
Nova Scotia
creolecontessa@hotmail.com
Hello Darlene, actually if you omit the creole seasoning from this recipe the other spices pretty much are creole seasoning. I like a lot of spice so I add creole seasoning and I add my own blend which is pretty much Creole seasoning. lol
Anonymous
THIS WAS GREAT!!!! My family loved it!!!!
creolecontessa@hotmail.com
I am so glad you guys enjoyed it Constance!
Anonymous
Made this tonight and it was fabulous!!
creolecontessa@hotmail.com
I am so glad you enjoyed it Joanne. BTW that’s my mama’s name too!
Anonymous
Hello ,
I was wondign do we grated the cheeses are self ? and what do we do with the olive and how much olive oil ?
Anonymous
do we grease the pan with oliveoil before we put the cooked noodles in?
creolecontessa@hotmail.com
Hello Linda, you can grease the pan or spray with nonstick cooking spray.
Anonymous
I just made this lasagna. It is amazing. I opted for ground beef instead of turkey. I couldn’t find fresh andouille so I used Richard’s smoked andouille (from Kroger). I sliced it into rings then used the food processor to make it about the same size as the ground beef. Other than that, I followed the instructions as written. At the end of the cooking time, I did run under the broiler just long enough to get some brown on the cheese.
Only thing I might do differently next time would be to sprinkle a bit of grated parm on top before baking and reserving a bit of the parsley for garnish.
One variation might be to add some shrimp to the sauce near the end of cooking.
AWESOME LASAGNA!!! thanks so much. Definitely a keeper!!!!
creolecontessa@hotmail.com
I’m glad you enjoyed it John.
Anonymous
Hello
where can I buy andouille sausage, I did come across Cajun style Andouille sausage though .
creolecontessa@hotmail.com
Hello Linda…Whole Foods, Sprouts, anywhere in the south…a store with a fresh sausage area should have them. If not a fresh Cajun style sausage would work fine.
Anonymous
Thank you ! , Do I still need to take off the casing if I choose to use the Cajun style sausage ?
Anonymous
Can I make this in a aluminum pan ?
Anonymous
Can you use prego instead? If so how many jars
creolecontessa@hotmail.com
No you can’t Tamika. Using jarred sauce will change the taste of the whole recipe as they’re often filled with sugar.
Anonymous
I just showed this to my boyfriend and I’m pretty sure he will leave me if I don’t make this immediately. What kind of Cajun/creole seasoning do you use?
creolecontessa@hotmail.com
Ha! Thanks Maris. I used Tony’s Chachere’s and they sell it everywhere. Enjoy
Anonymous
Hello Hansongirls5,
Yes I always love to mix my peppers in my potato salad, I love colors so I use a variety. You could just use green if you prefer. I love Hellmanns/Best Food, the flavor is just unbeatable and in potato salad that makes all the difference. Thank you for stopping by.
Lisa
creolecontessa@hotmail.com
Yes Patty, it will all chill together.
Enjoy
Anonymous
I won’t say a word! 🙂 Can’t wait to make this– I’ll let you know how it turns out!
Anonymous
Go for it Averie, you could do 7 eggs, LOL.