1 (8 oz.) pkg. lasagna
1 (10 3/4 oz.) can cream of chicken soup, undiluted
1 (10 3/4 oz.) can cream of mushroom soup, undiluted
1 c. grated Parmesan cheese
1 (8 oz.) carton commercial sour cream
1 c. finely chopped onion
1 c. sliced ripe olives
1/4 c. chopped pimiento
1/2 tsp. garlic salt
3 c. chopped, cooked turkey
2 c. (8 oz.) shredded Cheddar cheese

Cook lasagna according to package directions; drain.

Combine next 8 ingredients; mix well. Stir in turkey.

Spread about one-fourth of turkey mixture in a lightly greased 13x9x2 inch baking dish. Next, layer one-third of lasagna, one-fourth of turkey mixture, and one-third of cheese.

Repeat layers twice, beginning with lasagna and omitting last cheese layer. Cover and bake at 350 degrees for 20 minutes; uncover and sprinkle with remaining cheese. Bake, uncovered, 10 minutes. Yield: 8 servings.