INGREDIENTS

INSTRUCTIONS

In large sauceppan saute ground turkey, onion, garlic and mushrooms  in
oil until turley loses its pink color. Add tomato juice, tomato  paste,
basil, oregano, olives, 1/2 tsp salt, and 1/4 tsp pepper.  Bring to a
boil; reduce heat and simmer 30 minutes stirring  occasionally.  While
sauce is simmering. In a medium bowl, beat eggs. Stir in ricotta
cheese, parmesean cheese, parsley flakes, remains 1/2 tsp salt and
remaining 1/4 tsp pepper.  Place 1 cp meat sauce in bottom of lightly
greased 13 X 9 baking  dish. Top with 1/2 uncooked noodles. Spread
noodles with 1/2 ricotta  filling and with 1/2 remaining meat sauce and
1/2 of mozerella  cheese. Repeat layers of noodles, ricotta filling,
meat sauce and  mozerella cheese. (The preceeding process can be done
with 1/3s  instead of 1/2s.)  Bake covered with foil at 375 about 30
minutes. Remove foil; bake an  additional 15 minuteds. Let stand 10
minutes before serving.  Note to prepare ahead, assemble lasagne to
point of baking and  refrigerate. Bake covered about 45 minutes.
Uncover and bake an  additional 15 minutes.  I have had very good
success with this lasagne and have experimented  using V8 juice instead
of regular tomato juice, it was okay, worth  trying but nothing
spectacular. The best part is I don't burn my  fingers trying to keep
noodles from sticking to each other.  Posted to rec.food.recipes by
goodrich@raisinets.den.mmc.com (Maggie  Goodrich) on 1995l, .

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