Cajun Lasagna

It’s lasagna, but it’s Cajun! 😋

If you couldn’t already tell, I like to add a Cajun twist on most recipes I make. It’s just a habit of bringing a familiar taste that I can’t (and will never) get tired of into new dishes.

My family didn’t make a lot of lasagna growing up. Instead of pasta, rice was the base of most dishes. Rice is still my #1, but holy moly I love making lasagna.

Now this recipe isn’t a 30 minute, one pan dish. But it’s great for a dinner party or if you need to feed a crowd. You know that I love meal prepping, and when I cook this we’re set for lunches all week!

It’s slightly spicy from the andouille sausage, hearty, with a blend of Italian and Cajun seasonings.

Who would have known these two would go so well together!?

look at that steam!!!

When my hubs had surgery a month ago, my mother-in-law flew in to help with his recovery. She’s an amazing nurse and having her there was a great sigh of relief!

She helped chop and stir and layer this dish – it’s amazing how much quicker the process is when you have some help 🤩

So grab a friend, husband, or mother-in-law and get cookin, good lookin!!

Cajun Lasagna

  • 1 pound lean ground beef (ground turkey also works)
  • 1 pound andouille sausage
  • 1 box lasagna noodles
  • 1-12 oz bag frozen Cajun mirepoix mix (onions, celery, bell pepper)
  • 2 cups chicken broth
  • 28 ounce can crushed tomatoes
  • 1/2 small can tomato paste
  • 1/2 bunch fresh parsley, chopped finely
  • 1 tablespoon Tony’s
  • 1 tablespoon Italian seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon sugar
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 cup ricotta cheese (I used low fat)
  • 1 egg
  • 3/4 cup parmesan cheese, divided
  • 1 cup sharp cheddar cheese, divided
  • 1 1/4 cup mozzarella cheese, divided
  1. Preheat oven to 375
  2. In a 5 quart pot, brown the beef and meanwhile chop the andouille sausage into small pieces. I like to cut small discs and then quarter them. Add sausage in with the beef and cook for another 5 minutes
  3. Pulse the bag of frozen mirepoix mix in a food processor for tiny pieces, and then add to the meats and cook down for 10 minutes over medium-low heat.
  4. In a tall stock pot, bring water to boil and then boil the lasagna for 7 minutes. This should be about 2-3 minutes less than the box states. Drain the lasagna and then brush olive oil lightly on each noodle to keep from sticking to each other, set aside.
  5. Back to the 5 quart pot – add in ingredients from chicken broth to red pepper flakes.  Bring to a boil, and then lower fire to a simmer and cook down for 20 minutes, stirring frequently.
  6. In a separate bowl, mix together Ricotta cheese, egg, and half of parmesan, cheddar, and mozzarella cheese. Mmmmmm bowl of cheese **See Note 1
  7. Mix together the remaining shredded cheeses in a separate bowl/plate
  8. And now we layer – in a large baking pan, scoop 1 cup of the meat sauce into the bottom of the pan. Top with 4-6 noodles (in my large pan I need 4 across and then another two cut in half). Top with half of the Ricotta mixture. Top with a third of the shredded cheese mixture.
  9. Top with a third of the sauce (it doesn’t have to be perfect, just eye ball it)
  10. Layer on 4-6 more noodles and other half of the Ricotta mixture. Third of meat sauce, layer of noodles, rest of meat sauce, rest of shredded cheeses.
  11. That should be all of your ingredients, if you have ingredients left over, you messed up boo. It’s ok though.
  12. Cover tightly with foil and bake for 30 minutes. Uncover, and then bake for another 15-20. Let rest for 10 minutes before slicing and serving. Wow yum so good!!

Note 1: Most lasagna recipes will call for double the amount of Ricotta and all other cheeses for that traditional 3 distinct layers of sauce, cheese, and noodles. I’m not a fan of a huge layer of Ricotta, but I cannot do without it either. This recipe will include a small layer of ricotta mixture, if you want to double it – go for it! 

One Comment Add yours

Leave a Reply