Cheesy Lasagna With Ground Turkey & Sage Sausage In Marinara Meat Sauce.

Ingredients 

1. 3 pounds of ground turkey.
2. 1 pound of ground sage sausage.
3. 3 jars of Bertolli traditional marinara sauce with Italian herbs & fresh garlic.
4. 1/3 cup of vegetable oil.
5. 1 whole yellow onion.
6. 1 half Green & Red Peppers.
7. 1 TBSP Minced Garlic.
8. 1 6oz can of tomato paste. 
9. 1 28oz can of diced tomatoes.
10. 1 32oz Ricotta cheese made with whole milk. 
11. 8 cups of Shredded Mozzarella Cheese.
12. 2 cups of Shredded Parmesan Cheese.
13. 2 lbs of lasagna noodles. 
14. Bunch of Fresh parsley.
15. 2 TBSP Italian seasoning. 
16. 2 TBSP Fennel Seed.
17. 2 TBSP Oregano Leaves. 
18. 1 TSP Ground Thyme or Regular. 
19. 1 TSP Garlic salt. 
20. 1/2 TSP Black Pepper. 
21. 1/2 TSP Season All. 
22. TSP of Sugar. 
23. Deep lasagna Baking Dish! Mine is 13 +75 by 10 + 375 by 3inches deep.

Directions 

1. In a medium size pan cook ground sage sausage and mince into pieces. Once the meat is light brown and fully cooked place in a bowl and set aside. 
2. Chop up 1 whole onion into pieces and set aside.
3. Chop up 1 cup of fresh Parsley and set aside.
4. Next heat up vegetable oil on medium heat in a large stock pot.
5. Cook 3 pounds of ground turkey in a pot until fully cooked and chopped into small pieces. 
6. Add diced onions to the pot of meat and sauté together until onions cook down soft. 
7. Next add all the spices listed above to the pot of meat and stir together. 
8. Using another large pot. fill it up with cold water and turn on medium heat. 
9. After water comes to a slight boil drop in 1 whole box and 1 half of the other box of lasagna noodles into the water. 
10. After the noodles become slightly soft dump hot water and rinse the noodles with cold water and fill the pot with more cold water and let them soak and set aside. Be sure to move the noodles around so they are not stuck together. 
11. Next add tomato paste to the pot of meat and stir together. 
12. Then drain as much juice off the diced tomatoes and add those to the pot of meat and stir together. 
13. Next open all 3 jars of marinara sauce and pour into the pot and stir. 
14. Let meat sauce simmer on low/medium heat. 
15. Using a large mixing bowl scoop out half of your Ricotta container into the bowl. 
16. Next add chopped parsley to the ricotta. 
17. Then crack two whole eggs into the ricotta. You can Add 1 TSP of Italian seasoning to the ricotta optional. 
18. Mix the ricotta and eggs and parsley together until its all blended nicely through. 
19. Grab your lasagna pan and use a large spoon and layer the bottom of the pan with a thin layer of meat sauce. 
20. Dump water off your noodles. 
21. Next layer your pan with 1 layer of noodles. Using scissors cut noodles in half to fill in open space gaps. 
22. Then spread a thin layer of ricotta cheese Mixture over all the noodles. 
23. Then using your hand spread a thin layer of shredded mozzarella cheese. 
24. Next sprinkle a little parmesan cheese. 
25. Then spread your meat sauce again. 
26. Then layer the ricotta again. 
27. Then layer the shredded mozzarella again. 
28. Then sprinkle a little Parmesan cheese again.
29. Layer Order Meat- Noodles-Ricotta-Mozzarella Cheese-Parmesan Cheese- Meat etc. 
30. The top layer should be noodles and ricotta and the rest of the meat sauce & a thick layer of both cheeses. 
31. Next thinly slice green and red pepper strips and lay them on top for garnish. 
32. Preheat oven to 375 Fahrenheit. 
33. Loosely cover lasagna with tinfoil making sure it’s not touching your top layer of cheese. 
34. Cook covered for 50 minutes. 
35. after 50 minutes in the over uncover for 10 minutes to brown just a little. But don’t burn the cheese. 
36. Cut up a little more fresh parsley and garnish the top. 
37. Let Lasagna cool for 30 minutes before cutting into it. 
38. Pair Lasagna with garlic French bread and salad. 
39. Enjoy Food With Zach Family!! Please leave a review on on My Facebook page @foodwithzach and on my website to let me know how the recipe turned out!