|1||pkg. PERDUE® Fresh Lean Ground Turkey (1 lb.) or PERDUE® Fresh Ground Chicken (1 lb.)|
|2||tablespoons vegetable oil|
|5||cups prepared spaghetti sauce|
|1||pkg. (16 ounces) lasagna noodes, uncooked|
|1||container (2 pounds) ricotta cheese|
|2||cups (8 ounces) shredded mozzarella cheese|
|1/2||cup Parmesan cheese, divided|
|1 1/2||tablespoons chopped fresh parsley|
|1||teaspoon minced garlic|
|1/4||teaspoon ground black pepper|
Preheat oven to 375° F. Heat oil in a large non-stick skillet over medium-high heat. Add turkey; cook 5-7 minutes until turkey is brown and no pink remains. Stir frequently breaking up turkey into crumbles as it cooks. Drain and return to skillet, add spaghetti sauce and simmer 10 minutes.
Cook pasta according to package directions. In a large bowl, combine ricotta, mozzarella, 1/4 cup Parmesan cheese, eggs, parsley, garlic, salt and pepper.
In bottom of 13 x 9 inch baking pan, spread about 1 cup meat sauce. Top with 4 lasagna noodles, overlapping edges. Spread 1/3 of the cheese filling over the noodles and cover with about 1 cup of meat sauce. Repeat layers of noodles, cheese filling and meat sauce twice. Top with a layer of noodles then remaining meat sauce. Sprinkle with remaining 1/4 cup Parmesan cheese.
Cover with foil and bake for 30 minutes then remove foil and bake about 15 minutes longer or until hot and bubbly; let stand 10 minutes before serving.