1 lb ground turkey Or beef
1 lb andouille sausage, fresh, casing removed
1 box lasagna noodles, dried
1 onion, diced
1 bell pepper, diced
4 cloves garlic, minced
16oz. tomato pasta sauce
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
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
Pre heat oven to 375 degrees.
Mix seasonings, reserve 1 tablespoon for ricotta/cheese mixture, and divide remaining seasons in half, set aside.
In a large pot heated over medium heat add onion, bell pepper and garlic
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 pasta sauce and mix well, cook for 5 more minutes.
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.