1 medium onion
6 cloves garlic
1 cup white wine
2 tablespoons Olive Oil
1 lb turkey burger
1 lb turkey sausage
1 15 oz container Fat Free Ricotta
3 eggs
2 cups low fat mozzarella
1/4 cup grated Asiago
1/4 cup grated Parmesan (or Romano)
6 slices provolone
1 1/2 jars of marinara (or more according to taste)
2 tbsp. parsley
1 plus package of Barilla lasagna noodles (no boil)
13 x 9-inch baking pan

Chop onion and garlic. Add olive oil and wine. Cook for 20 plus minutes until garlic and onion are translucent and wine has cooked down. Add turkey burger and turkey sausage. Cook thoroughly and chop into small pieces (I take the casing off the sausage, too.)

Mix ricotta, 1 cup mozzarella, Asiago and Parmesan, and eggs, add parsley salt and pepper

Put some sauce on the bottom of a pan. When layering lasagne, slightly overlap the sheets. Lasagne will expand to the edges during cooking. Spread fillings to edges to seal in and cook lasagna during baking.

Layer in the following order:

1. Spread 1/2 cup of sauce on the bottom of the baking pan

2. Layer 4 uncooked sheets.

3. 1/3 of ricotta mixture.

4. 1/3 sauce and meat mixture.

5. Add a few slices of provolone and mozzarella.

6. Layer 4 uncooked sheets, ricotta, meat, cheese.

7. Layer 4 uncooked sheets, ricotta, meat, cheese.

8. Layer 4 uncooked sheets, 1/2 cup sauce, remaining cheese.

Make a tent with foil over the top so it doesn't touch the cheese.

Bake at 375°F for 1 hour, remove tent at 45 minutes, so that the cheese will brown on top.

Let set for 1 hour. I actually think it is better reheated after it has set for one day.

Enjoy!!

Submitted by: Chrissy