1 pound of Ground Turkey
1 pack of sweet Italian sausage
1 pack of Pepperoni
2 jars of Red pasta sauces of choice (Classico and Prego recommended; 1 jar of pasta sauce must be chunky Garden Combo Prego and fire-roasted tomato & Garlic Classico)
1 can of diced tomatoes (Sweet Onion) or your choice
3 packs of shredded Cheese: Sharp Cheddar, mozzarella cheese, and Three Cheese
1 box of lasagna shells (9 shells)
Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water.
In a large skillet heat 2 teaspoons of olive oil on medium high heat. Add the ground turkey and cook it until it is browned on all sides. Season with salt, pepper, and Italian seasoning (optional diced onion) Drain
Boil the sweet Italian sausages in a large pot for 10 to 15 minutes. Cut/slice the sausages into chunk size of choice after boiling.
In a large pot combine ground turkey, Italian sausages, diced tomatoes, pasta sauces to a low heat to maintain a low simmer. Cook for 15minutes. Stir often to avoid sticking. Remove from heat.
Pre-heat oven 350 degrees
To assemble in a casserole or lasagna dish Arrange one layer of lasagna noodles lengthwise (about 3 long noodles, edge may overlap,) at the bottom of the dish. Ladle out the meat sauce over the lasagna noodles, spread a layer of Ricotta cheese on top of the meat, follow with the shredded cheese (mozzarella, sharp, three cheese)and then , place 6 pepperoni randomly on top of the cheese. Repeat layers, and top with remaining cheeses. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
Bake 45 minutes to 1 hour