Red and White Lasagna

Here's a recipe that's a big family favorite. Is was the result of not having any ricotta cheese....and not being willing to make the 20 minute trek to the store. Turns out that we like it better this way, and using the oven-ready pasta makes it so much faster! Don't worry about the water we're adding to the recipe---it will hydrate the uncooked pasta. ;)

1 lb. sweet italian turkey sausage, removed from casings
1 lb. ground turkey
1 large onion, diced
2 Tbs. minced garlic
1 box oven-ready lasagna noodles
2 jars (normal size) marinara sauce
1 jar water (1/2 jar each, to rinse each marinara sauce jar)
1 jar alfredo sauce
1/2 jar water (to rinse aflredo sauce jar)
4 cups (more or less) mozzarella cheese
1 c. parmesan cheese

Cook onion for 2-3 minutes, then add sausage (remove from casings first), ground turkey and garlic. Cook until no longer pink. Drain if needed. Set meat/onion/garlic mixture aside.

Into a mixing bowl, empty marinara sauce jars. Fill each jar 1/2 full with water, shake, then empty into bowl with sauce. Mix red sauce and water together in bowl.

In another bowl, repeat process with alfredo sauce, rinsing jar with 1/2 jar of water and emptying into bowl. Mix well.

In a 9x13 pan, spoon in about 1 1/2 cups red sauce. Lay first layer of pasta; four noodles. Add half of meat mixture and 1 1/4 c. mozzarella. Cover layer with half of red sauce.

2nd layer: 4 noodles, remaining half of meat mixture, all of white sauce, 1 1/4 c. mozzarella, 1/2 c. parmesan cheese.

3rd layer: 4 noodles,remaining red sauce, remaining mozzarella, sprinkle with remaining 1/2 c. parmesan. Spray a sheet of foil with cooking spray and use it to cover lasagna. Bake at 350 for one hour. Remove foil, bake about 20 minutes longer. If you're unsure whether it's done, give it a poke in the center to see if the noodles feel tender.

Allow the lasagna to set up for at least 15 minutes before serving. Yummy!