Sausage & Turkey Lasagna

This is one of those dishes that came about by accident. I had planned to make lasagna for dinner thinking that I had ground beef in the freezer. The ground beef turned out to be ground turkey and scrounging around I found half a pack of hot sausage meat. I decided to be creative and combine the two. I said not a word to anyone and that night Sarah took a bite, looked at me and said "Mom, whatever you've done differently to this lasagna, I like it. I'll eat it again." The "I'll eat it again" is Sarah's seal of approval.

1 lb. Italian hot sausage

1/2 lb ground turkey

1 can (24 oz) Garlic & Herb Spaghetti sauce

8 oz. shredded Mozzarella cheese

16 oz. part skim Ricotta cheese

1 cup freshly grated Parmesan cheese

9 sheets Lasagna noodles

1. In a large pot of boiling, salted water, cook lasagna noodled for 18 - 20 minutes until soft. Remove from water and let cool on a platter.

2. In a large pot heat a tablespoon of oil, add sausage and turkey meats and cook until all pink has disappeared from the meat.

3. When meat is browned, drain oil and then return pan to heat. Add spaghetti sauce and heat until it reaches a gentle boil. Simmer for 5 minutes.

4. In a 13 x 9 x2-inch pan, spoon enough sauce to just cover the bottom of the pan lightly. Arrange three sheets of lasagna noodles over this layer of sauce. Spoon enough sauce to cover the lasagna noodles generously remembering that you will have to do this another two times.

5. Using a teaspoon drop Ricotta cheese over the sauce. Divide the Mozzarella cheese into thirds and spread one third over the sauce and Ricotta cheese.

6. Place another layer of lasagna noodles over; spoon sauce over; add Ricotta cheese and then Mozzarella cheese.

7. Repeat process for a third time. Sprinkle the Parmesan cheese over the top layer.

8. Bake in a 350 degree oven for 35 - 40 minutes until all the cheese is melted and mixture is bubbling.