1 lb. ground turkey
1 (28 oz.) can crushed tomatoes
2 tsp. salt
1/4 tsp. pepper
1/8 tsp. garlic powder
1 c. ricotta or sm. curd cottage cheese
1/4 c. grated Parmesan cheese
3-4 slices mozzarella cheese, halved diagonally
2 tbsp. vegetable oil
2 (6 oz.) cans tomato paste
1 c. ricotta or sm. curd cottage cheese
1/4 c. grated Parmesan cheese
3-4 slices mozzarella cheese, halved diagonally
2 tbsp. vegetable oil
2 (6 oz.) cans tomato paste
1 tsp. Italian seasoning
1/4 tsp. crushed red pepper
1 (8 oz.) pkg. lasagna noodles

Brown ground turkey in oil in a large skillet, stirring to crumble; drain off pan drippings. Stir tomatoes, tomato paste and seasonings into meat. Bring to a boil; reduce heat and simmer 40 minutes, stirring occasionally.

Cook noodles according to package directions; drain.

Place half of noodles in a lightly greased 12 x 8 x 2 inch baking dish, slightly overlapping lengthwise edges. Spoon 1/3 of meat mixture over noodles; add half of shredded mozzarella, ricotta and Parmesan cheese. Repeat layers, and spoon on remaining meat mixture. Arrange mozzarella slices on top. Bake at 350 degrees for 30 minutes. Yield 6-8 servings.