Cajun Lasagna

Cajun Lasagna via creole contessa
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

Preheat oven to 375 F. Cook pasta. Mix seasonings, reserve 1 T for ricotta/cheese mix, and divide remaining seasons in half, set aside. In large soup pot heated over med heat add 2 T evoo, add onion, bell pepper, and celery. Saute 5 min, add garlic and cook 1 min. Add meats. Season w 1/2 seasoning blend. cook til browned 15 min. Add tomato paste, cook 5 min. Add crushed tomatoes and broth, season w remaining seasoning blend. Lower heat to med-low add parsley and cook uncovered for 20 min, stir occasionally.

Ricotta/Cheese Mixture: Mix Sharp, Jack, and Mozzarella cheese, set aside. Mix eggs, ricotta, parm, 1 c sharp, jack, and mozzarella cheese mix w seasoning blend you set aside.

To Assemble Lasagna: spray 13X9 dish, place 1 c sauce on the bottom. Top with noodles.Then sauce. half ricotta mix. then handful shred cheese. repeat with noodles, sauce, remaining ricotta mix.
for last layer top w noodles, sauce and shred cheese. cover w foil. bake 375 30 min.  remove foil, bake 20 min.  cool 10 min.