This recipe will make enough for 2 9x13 inch pans of lasagne.

Oil
2 medium onions, diced
6 cloves of garlic
2 ½ lbs ground turkey (or beef)
1 lb hot Italian sausages
(meat removed from casing, if you can get the meat by the pound even better!)
1 tbsp dried basil
1 tbsp dried oregano
1 tsp dried parsley
1 tsp dried thyme
2 700 ml tins pasta sauce
1 700 ml tin ‘zesty’ pasta sauce
mozzarella cheese
cheddar cheese
grated romano or parmesan cheese
‘no boil’ lasagne noodles (eliminates the step of having to boil the noodles).

Grate equal amounts of mozzarella and cheddar cheeses and mix together.
I’m sorry but I have no idea of the amounts of grated cheese you will need for this recipe...I just know it is a LOT!!

Soak noodles in large bowl of hot water til softened, about 15 minutes.
Drain, pat dry and set aside.

Sauté onions garlic and meat until meat is brown.
Add herbs and sauces and simmer til hot.

Assembling lasagne...
Place 2 greased 9x13” pans side by side.
Spread enough sauce/meat mixture to coat bottom of pans.
Then a layer of noodles,
then a thick layer of sauce/meat mixture,
then a liberal layer of cheeses,
first the mozzarella/cheddar mixture then lightly with the parmesan or romano.
I use enough cheese so that you can’t see the sauce.
Add another layer of noodles, sauce/meat mixture and cheeses.

Cover with foil and bake in a 350° oven for about 40 minutes.