1/2 lb. ground Italian sausage (or ground turkey)
1/2 c. chopped onion
1 jar (15 1/2 oz.) spaghetti sauce
1 can (28 oz.) Italian style peeled tomatoes, undrained & chopped
2 tsp. Italian seasoning
9 lasagna noodles, uncooked
1 (16 oz.) container ricotta cheese
3 c. (12 oz.) shredded Mozzarella cheese
1/4 c. grated Parmesan cheese

In medium skillet, brown sausage and onion; drain grease. Remove from heat and stir in spaghetti sauce, tomatoes and Italian seasoning.

In a greased 11 x 7 inch (2 quart) glass baking dish, layer 3 uncooked lasagna noodles, 1/3 of the ricotta, 1/3 of sauce, 1/3 of Mozzarella and Parmesan. 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 on to 350 degrees an bake 45 to 50 minutes or until bubbly and cheese is lightly browned. Let stand 15 minutes. Makes 6 servings.

VARIATIONS: To make and bake immediately, prepare lasagna noodles according to package directions. Follow above directions, EXCEPT drain tomatoes before chopping and discard juice. Bake in preheated 350 degree oven for 35 minutes.