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In a large dutch oven, add 1 tablespoon canola oil and cook the ground turkey over med-high heat, stirring consistently to crumble and separate meat.
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Stir in all seasonings, spices and herbs and pour in tomato sauce.
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Reduce heat to a low simmer.
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Place lasagna noodles flat in a baking pan or casserole dish.
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Meanwhile, bring 8 cups of water and 1 tbsp of salt to a boil and pour directly over the noodles.
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Allow noodles to sit for 30 minutes in the hot water, drain, rinse and discard pasta water.
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In a mixing bowl, combine ricotta cheese, eggs, parsley, salt, pepper, seasoned salt and place mixture in the fridge until ready to assemble.
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Preheat oven to 375 and spray a 9x13 inch casserole dish with cooking spray.
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Spread about 1 cup of meat sauce in the bottom of pan.
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Place a layer of noodles in the bottom of pan, slightly overlapping, trimming as necessary.
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Spread 1/3 of the ricotta cheese mixture and top with 1/4 of the mozzarella cheese, then sprinkle with 1/4 cup parmesan cheese. Repeat ...layering for a total of three layers.
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Place final layer of pasta noodles, topped with remaining meat sauce, mozzarella, parmesan, mild cheddar cheese.
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Cover with foil and bake for 25 minutes.
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Remove foil and bake for an additional 25 minutes to allow cheese to melt and slightly brown.
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Allow lasagna to cool for 20 minutes before serving.