1/2 lb. ground Italian sausage (or ground turkey or hamburg)
1/2 c. chopped onion
1 (15 1/2 oz.) jar spaghetti sauce
1 (28 oz.) can Italian style peeled tomatoes, undrained and chopped
2 tsp. Italian seasoning
9 lasagna noodles, uncooked
1 (16 ounce) container Ricotta cheese
3 c. shredded Mozzarella cheese
1/4 c. grated Parmesan cheese

In medium skillet, brown meat and onion; drain grease. Remove from heat and stir in spaghetti sauce, tomatoes, and Italian seasoning. In greased 11 x 7 inch (2 quart) glass baking dish, layer 3 uncooked lasagna noodles, 1/3 Ricotta cheese, 1/3 sauce, 1/3 Mozzarella cheese, and 1/3 Parmesan cheese. Repeat 2 more times for a total of 3 layers. Cover and refrigerate at least 8 hours or up to 24 hours. To bake, remove cover and place in cold oven. Turn oven to 350 degrees and bake 45 to 50 minutes or until bubbly and cheese is lightly browned. Let stand 15 minutes before serving. Makes 6 to 8 servings.