Cajun Lasagna

Cajun Lasagna 1/2 bunch Italian parsley,minced 8 oz mozarella grated extra virgin olive oil 4 cloves garlic, minced 4 oz. parmigiano reggiano cheese, grated 1 1/2 tablespoons creole seasoning 1 28 oz can crushed tomatoes 1 6 oz can tomato paste 1 bell pepper diced One box lasagna noodles, dry 1 lb fresh sausage casing removed 1 lb ground turkey 1 red onion diced 1 stalk celery diced 1 tablespoon black pepper 1 tablespoon garlic powder 1 tablespoon Italian seasoning 1 tablespoon onion powder 1 tablespoon crushed red pepper 1 teaspoon sugar 2 cups chicken broth 2 cups jack cheese grated 2 cups ricotta cheese 2 cups sharp cheddar cheese grated 2 eggs beaten Preheat oven to 375 degrees. Bring a lg pot of salted water to a boil. Cook pasta for 6 minutes. Rinse pasta with water, drain,coat with oil and set aside. Mix seasonings and reserve one tablespoon for ricotta/.cheese mixture and divide remaining seasons in half. Set aside. In a lg pot heated over medium heat,add 2 tablespoons of olive oil, add onion, bell pepper and celery. Saute for about 5 minutes, add garlic and cook another minute. Add ground turkey and sausage , break into small chunks.Season with half of the seasoning blend and cook until browned about 15 minutes. Add tomato paste and mix well.Cook for 5 more minutes. Add crushed tomatoes and chicken broth. Season with remaining seasonings. Mix well. Lower heat to medium low and cook uncovered for 30 minutes, stirring occasionally. Add chopped parsley and mix well and allow sauce to cook 15 more minutes. Add 1/2 cup of parmigiano reggiano and mix well.