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  • 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


  • Pre heat kitchen appliance to 375 degrees.
  • Bring an oversized pot of salt-cured water to boil. Cook alimentary paste for six minutes.
  • Rinse alimentary paste with heat water, drain, coat with oil and put aside.
  • combine seasonings, reserve one tablespoon for ricotta/cheese mixture, and divide remaining seasons in 0.5, set aside.
  • in a very giant soup pot heated over medium heat add a pair of tablespoon of vegetable oil, add onion, bell pepper, and celery.
  • Saute for concerning five minutes, add garlic and cook one minute additional.
  • Add ground turkey and andouille sauce, entered little chunks. Season with half the seasoning mix and cook till tanned concerning quarter-hour.
  • Add fixings and blend well, cook for five additional minutes.
  • Add crushed tomatoes and broth, season with remaining seasoning mix and blend well.
  • Lower heat to medium-low add parsley and cook uncovered for twenty minutes, stirring sometimes.

To Assemble Ricotta/Cheese Mixture:

  • Mix Sharp, Jack, and cheese cheese, set aside.
  • Mix eggs, ricotta, parmigiano reggiano, one cup sharp, jack, and cheese cheese mixture with remaining seasoning mix and set facet.

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