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.
Don’t forget this is the ultimate leftover lunch meal!