Original Creole Seasoning 
Injected Fried Oyster Sliders with Remoulade & “Mardi Slaw” 3 Ways
Turn up the flavor with these Injected Fried Oyster Sliders with Remoulade and “Mardi Slaw” by…
Get RecipeThis is not your mama’s lasagna. This super easy, family classic by High Heels & Good Meals gets a flavor upgrade thanks to the infusion of Tony’s Original Creole Seasoning.
Ingredients
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8 Lasagna Noodles
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1 Pound Andouille Sausage, Diced
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1 Small Yellow Onion, Diced
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1 Bell Pepper, Diced
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4 Cloves Garlic, Chopped
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1 Pound Ground Turkey (or Ground Beef, if Preferred)
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2 Tablespoons Tony’s Original Creole Seasoning, Divided
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1 Tablespoon Italian Seasoning
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1 Tablespoon Garlic Powder
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1 Can (28 Ounces) Crushed Tomatoes
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1 Can (6 Ounces) Tomato Paste
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2 Eggs, Beaten
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2 Cups Sharp Cheddar, Grated
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1 Cup Mozzarella
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1 Cup Ricotta
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1 Cup Parmesan
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1/2 Teaspoon Parsley, Chopped (Optional)
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1/2 Teaspoon Red Pepper Flakes (Optional)
- Clear
Directions
- Preheat oven to 350°F.
- Boil lasagna noodles in water until just before al dente (they will continue to cook in the oven).
- Brown Andouille sausage and set aside.
- Sauté onions, bell pepper and garlic for 2 minutes. Add the Andouille sausage to the veggies and brown for 2 minutes. Remove from the skillet.
- Season ground turkey (or ground beef) with Tony’s Original Creole Seasoning, Italian seasoning, and garlic powder. In the skillet you were just using, cook the turkey all the way through and drain. Then add the Andouille sausage and veggie mixture.
- Mix crushed tomatoes and tomato paste into the meat mixture. Set aside.
- In a separate bowl, mix together eggs, sharp cheddar, mozzarella and ricotta. Season with 1/2 teaspoon of Tony’s Original Creole Seasoning.
- In a medium-sized casserole dish, start assembly with the meat mixture, then noodles, cheese mixture, and repeat. Sprinkle Parmesan on top.
- Bake at 350°F for 30 minutes or until the top layer of cheese is brown and bubbly.
- Garnish with chopped parsley and red pepper flakes (optional).
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