No Fuss Lasagna

Last friday, I volunteered to make the main dish for our weekly small group potluck. I instantly thought of lasagna because its great for big groups and like Garfield, I love lasagna. I rarely make lasagna because I hardly cook for large groups and if you make one, you're stuck eating it for the next 7 days... and I don't love lasagna that much. This is a pretty basic recipe that you'll find all over the web or even versions of it on the back of lasagna noodle boxes. I made a couple changes according to reviews and personal likes/dislikes about lasagna. The prep is really easy and took me about 30 minutes from start to finish, prepare it in the morning before work and save it to bake it work, maybe even have it with a glass of cabernet. Buon Apetito! 
Fun Fact: I made this lasagna for my italian neighbor and his mamma in Rome, they were very impressed  

Ingredients:
12 lasagna noodles
1 pound ground turkey (italian seasoned)
1 red pepper diced (seeds removed)
1/2 medium onion minced
1/2 teaspoon salt
1 teaspoon garlic salt
1 teaspoon dried oregano
1 1/2 teaspoon dried italian seasoning
2 jars of spaghetti sauce (total of 40 oz or so) I used a mushroom one and a basil one
1 (16 ounce) low fat ricotta cheese
2 pound low fat mozzarella cheese, shredded & divided
2 eggs
1/2 teaspoon dried parsley

Directions:

1. Soak noodles in Hot water bath for 30 minutes. Personally I think hot water from the sink is fine.
2. In a large skillet over medium heat, saute ground beef, onions, salt and garlic salt until meat is brown. Drain excess fat, add spaghetti sauce, oregano, and italian seasoning to beef mixture, and bring to a boil. Reduce heat, and simmer for 15 to 20 minutes.
3. Combine ricotta cheese with 2 eggs and 1 lb of shredded mozzarella.
4. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch glass baking pan.
5. Line bottom of pan with four lasagna noodles, overlapping if needed. Spread 1/3 of sauce mixture over noodles. Layer 1/2 of the cheese mixture over the sauce. Repeat this layering process once more. On the last layer use meat sauce and top with remaining pound of shredded mozzarella. **should end up being, noodle, 1/3 meat sauce, 1/2 cheese mix, noodle, 1/3 meat sauce, 1/2 cheese mix, noodle, 1/3 meat sauce, 1lb shredded mozzarella**
6. Bake in the preheated oven for one hour. Let stand for 10 minutes before serving. You can also let it sit in the fridge all day until you're ready to bake, lets the flavors mend together! 

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