28 oz. tomato sauce
12 oz. water
10 oz. Ro-Tel tomatoes
4 oz. fresh mushrooms
12 oz. tomato paste
1 lg. onion, chopped
1-2 bell peppers, chopped
2 pods garlic, minced
2 stalks celery, chopped
1/2-3/4 tsp. of each spice: salt, pepper, oregano, parsley, sugar
4 bay leaves
2 lbs. fresh ground turkey

FOR CASSEROLE:

1 pkg. whole wheat lasagna noodles
1 block shredded Mozzarella cheese
8 oz. Ricotta cheese
1 egg
Salt and pepper

Combine all sauce ingredients in a large soup pot. Crumble RAW turkey meat into wet ingredients. Cook on low for 2-3 hours (or longer). Stir every 20 minutes or so. Simmer with lid on.

Prepare "Ricotta filling" - combine Ricotta cheese, egg (well beaten) and salt and pepper to taste in a small bowl. Beat well. Set aside.

In a 9 x 13 inch casserole dish, layer noodles - sauce - Mozzarella cheese - noodles - Ricotta filling - sauce - Mozzarella cheese - noodles - sauce - Mozzarella - sauce.

Bake at 350 degrees for 30-40 minutes or until "bubbly". This should be enough sauce for 3 meals. Great over spaghetti and as pizza sauce. (Heart smart, too!)