Creole Lasagna
- 30m Prep Time
- 1h Cook Time
- 2h Ready In
A fusion of Creole and Italian cuisines, this lasagna features ground pork and Italian sausage with Creole seasoning, layered with ricotta, mozzarella, cheddar, and Colby Jack cheeses.
Ingredients
- Vegetable oil for greasing
- 454 g ground Italian sausage
- 454 g ground pork
- 1 large red bell pepper diced
- 1 medium red onion diced
- 5 clove garlic minced
- 2 can crushed tomatoes
- 14.8 ml brown sugar
- 12.3 ml Creole seasoning
- 9.86 ml dried basil
- 4.93 ml ground black pepper
- 454 g whole-milk ricotta cheese
- 2 eggs
- 473 ml shredded mozzarella cheese
- 12 oven-ready lasagna noodles
- 946 ml shredded sharp cheddar cheese
- 473 ml shredded Colby Jack cheese
- Chopped fresh parsley for garnish
Nutrition (per serving, estimated)
Estimated based off 15 of 18 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 936 mg
- Iron: 4.85 mg
- Magnesium: 85.5 mg
- Phosphorus: 768 mg
- Potassium: 891 mg
- Zinc: 6.67 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 454 g ground Italian sausage
- 454 g ground pork
- 2 can crushed tomatoes
- 14.8 ml brown sugar
- 12.3 ml Creole seasoning
- 9.86 ml dried basil
- 4.93 ml ground black pepper
- 454 g whole-milk ricotta cheese
- 2 eggs
- 473 ml shredded mozzarella cheese
- 12 oven-ready lasagna noodles
- 946 ml shredded sharp cheddar cheese
- 473 ml shredded Colby Jack cheese
Prepare
- Vegetable oil, for greasing
- Dice 1 large red bell pepper
- Dice 1 medium red onion
- Mince 5 clove garlic
- Chopped fresh parsley, for garnish
Let's Cook
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Step 1.
Preheat the oven to 350°F. Lightly grease a 9-by-13-inch baking dish with vegetable oil.
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Step 2.
In a medium bowl, combine 1 pound ground Italian sausage and 1 pound ground pork.
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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.
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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.
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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.
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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.
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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.
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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.