Lasagna

INGREDIENTS

cooking spray

two 24-oz. jars tomato pasta sauce

9 oven-ready or traditional lasagna noodles

2 lb. ground turkey 

1 large onion (chopped)

2 bell peppers, seeded and chopped (if using frozen, thaw first)

1/4 - 1/2 c. grated or shredded parmesan cheese

8 c. Mexican mix cheese 

INSTRUCTIONS

If using traditional lasagna noodles, boil according to package instructions, drain, and set aside to cool.

Preheat oven to 350*.

Brown ground turkey  over medium heat until almost completely cooked, and drain grease off. Add the onions and peppers to the pan, and saute together over med-high until turkey  is no longer pink (about 2-3 minutes). Pour the sauce (except for about a 3/4 c.) into the pan and heat through, about 1 minutes. Remove from heat.

Grease 13x9" pan throughly with cooking spray. Pour reserved 3/4 c. of sauce into the pan and spread around the bottom of the pan with a spatula.

Layer 1:

Place 3 noodles over the top of this sauce.

Top noodles with turkey/pepper/sauce mixture. Sprinkle with parmesan, then shredded cheese mix.

Layer 2:

Place 3 noodles over the top of the cheese.

Top noodles with turkey/pepper/sauce mixture. Sprinkle with parmesan, then shredded cheese mix.

Layer 3:

Place 3 noodles over the top of the cheese.

Top noodles with turkey/pepper/sauce mixture.

Cover entire top of lasagna with a solid layer of shredded cheese mix.

(Note: You can freeze the lasagna at this point. Cover tightly with plastic wrap and foil. When ready to use, thaw all day and bake as directed below. I suggest freezing in a metal pan!)

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Cover pan with foil and bake for 30 minutes. Then, remove foil and bake for an additional 10-15 minutes until edges begin to brown and bubble.

[At this point, I like to run mine under the broiler (on low setting) for just 1-2 minutes until the entire top is brown and bubbly, but this step is totally cosmetic - but be careful; it can burn quickly!]

Let rest for ten minutes before cutting.