What You'll Need

1 lb. ground turkey (I use 93% lean ground beef)
½-1 lb. Italian sausage
2-3 24-oz. jars Prego spaghetti sauce (Italian sausage is a nice flavor)
Half of a large onion, diced
3-4 garlic cloves, minced or 1 tsp. minced garlic from a jar
6-oz. can tomato paste
2 cups grated parmesan cheese, divided use
2 eggs
¼ cup chopped parsley
½ tsp. salt
¼ tsp. ground pepper
1 tsp. basil
1 tsp. oregano
16-24-oz. Barilla uncooked lasagna noodles
2 cups shredded mozzarella cheese
15-oz can Italian Ro-Tel diced tomatoes with green chilies (this is hard to find, I usually use the regular diced tomatoes with green chilies)
32-oz. container Polly-O ricotta cheese
1 ½ cups water
olive oil

How to Make It

Sauté onion and garlic in a tablespoon of olive oil in a large Dutch oven, add turkey (ground beef) and sausage; drain.
Add 2 jars spaghetti sauce, water, tomato paste, basil, oregano and Ro-Tel diced Italian tomatoes with juice.
Simmer over low heat about 30 minutes.
Mix ricotta, one-half mozzarella, 1 cup parmesan cheese, eggs, parsley, salt and pepper in bowl.
Layer 1 cup sauce in 9x13”sprayed pan.
Arrange 3-4 dry noodles over sauce, spread dabs of cheese mixture over noodles, then 1 cup sauce and repeat layers ending with sauce on top.
If the sauce doesn’t cover the top well, add the remaining jar of sauce.
Sprinkle with remaining parmesan cheese.
Cover with foil.
Bake 1 hour to 1 hour 15 minutes at 350°.
(Test noodles with a fork. If they are fork tender, they are cooked through).
Remove foil.
Sprinkle with remaining mozzarella cheese.
Bake 10-15 minutes longer.