Creole Lasagna

Let's Cook

1. Step 1.

   Preheat the oven to 350°F. Lightly grease a 9-by-13-inch baking dish with vegetable oil.

2. Step 2.

   In a medium bowl, combine 1 pound ground Italian sausage and 1 pound ground pork.

3. Step 3.

   In a large sauté pan over medium heat, cook the sausage-and-pork mixture, breaking it up with a spoon, until browned, about 8–10 minutes. Remove the meat from the pan, leaving about 1½ tablespoons of grease in the pan. Set the meat aside.

4. Step 4.

   Return the pan to medium heat. Add 1 diced red bell pepper and 1 diced red onion; cook until softened, about 5 minutes. Add 5 minced garlic cloves and cook for 1 minute until fragrant.

5. Step 5.

   Return the cooked meat to the pan. Add two 28-ounce cans crushed tomatoes (or 8 cups diced fresh tomatoes). Stir to combine. Add 1 tablespoon brown sugar, 2½ teaspoons Creole seasoning, 2 teaspoons dried basil, and 1 teaspoon ground black pepper. Mix well, reduce heat to medium-low, and simmer for 15 minutes, stirring occasionally.

6. Step 6.

   While the sauce simmers, in a large bowl, combine 16 ounces whole-milk ricotta cheese, 2 eggs, and 2 cups shredded mozzarella cheese. Mix until well combined. Set aside.

7. Step 7.

   Spread a thin layer of the meat sauce on the bottom of the prepared baking dish. Arrange a layer of oven-ready lasagna noodles over the sauce. Spread a layer of the ricotta mixture over the noodles, then a layer of meat sauce. Repeat layers: noodles, ricotta, meat sauce. Finish with a final layer of noodles, then meat sauce. Sprinkle 4 cups shredded sharp cheddar cheese and 2 cups shredded Colby Jack cheese evenly over the top.

8. Step 8.

   Cover the baking dish loosely with aluminum foil. Bake for 1 hour 15 minutes. Remove from the oven, discard foil, and let rest for 10 minutes. Garnish with chopped fresh parsley before serving.