Lasagne

1 pound ground turkey

1 small onion, diced

1 28-ounce can tomato

1 12-ounce can tomato paste

1 tablespoon sugar

1-1/2 teaspoon salt

1/2 teaspoon oregano leaves

1/2 teaspoon thyme leaves

1/2 teaspoon crushed red pepper

1/4 teaspoon garlic salt

1 bay leaf

2/3 16-ounce package lasagne noodles

2 eggs

1 15-ounce container of ricotta cheese

1 6-ounce package of turkey pepperoni

1 16-ounce package mozzarella cheese, diced

In a 5-quart Dutch oven, over high heat, cook ground turkey and onion until pan juices evaporate and turkey is browned.  Add tomatoes with liquid and next 8 ingredients.

Heat mixture to boiling, stirring to break up tomatoes. Reduce heat to low; cover and simmer 30 minutes, stirring mixture occasionally. Discard bay leaf.

Cook lasagne as directed.  Drain in colander.

In 13″ x 9″ baking dish, arrange noodles, overlapping to fit.  Preheat oven to 375 degrees F.

In a small bowl with spoon, combine eggs and ricotta cheese and spoon half the mixture over lasagne noodles in baking dish.  Spread pepperoni over cheese.

Sprinkle with mozzarella; top with sauce, repeat layers.

Bake in oven 45 minutes.  Remove and let stand for 10 minutes before serving.

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