Turkey Lasagna: Dinner for Tonight and a pan for next week

If you are anything like me you look for meals and dinner prep that is conducive for that night as well as can be used on another day. Weeknights are always so jammed packed and hectic in our homes that momma needs a "two fer" (is that a word)! I love this meal not only because it's delicious and easy to come together but because it makes enough where you can have one 10x13 inch pan and then a 9x9 for the freezer for the next week. You can substitute your meat choice as you see fit and you can do the same with your cheese choice. Try it and let me know what you think!

Ingredients:

• 16 oz box of Lasagna sheets

• 1 lb ground turkey

• 1lb of ground turkey Italian sausage

• 2 jars of pasta sauce of your choice

• 2 tbs of italian seasoning

• 2 cups ricotta cheese

• 2 cups shredded mozzarella cheese

• ½ cup grated Parmesan cheese

• 2 each eggs

• ¼ cup parsley, chopped

• 2 tsb of italian seasoning

• ½ tsp salt

• ¼ tsp freshly ground black pepper

Instructions:

1. Pre-heat oven to 350° F

2. Boil lasagna noodles according to package you are using

3. In 2-quart saucepan or a wok which is my preference over medium-high heat, brown turkey meat and sausage meat removed from its casing with onions and garlic

4. Add pasta sauce to the pan once meat is browned ; add 2 tbs of italian seasoning and simmer for about 10 minutes

5. Meanwhile, in a medium bowl, stir together ricotta cheese, one-half mozzarella cheese, Parmesan cheese, italian seasoning, eggs, parsley, salt and pepper

6. Pour about 1 cup meat sauce on bottom of 11x7 inch baking dish

7. Arrange 3 cooked pasta pieces lengthwise over sauce; cover with 1 cup meat sauce

8. Spread one-half cheese filling over meat sauce

9. Repeat layers of pasta, sauce and cheese filling

10. Top with layer of pasta and remaining sauce; sprinkle mozzarella cheese on top. For flair I sometimes also use sliced mozzarella on the top

11. Cover with foil or a lid

12. Bake 45 minutes

13. Remove foil; bake additional 10 minutes or until hot and bubbly

14. Let stand 10 minutes before cutting