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1
Shred the cheese.
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2
Before you start, be sure an adult is nearby to help.
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3
Hold a box grater-shredder on a plate with one hand.
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4
Holding the mozzarella cheese in your other hand, rub the cheese over the large shredding holes of the box grater-shredder.
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5
Cook the meat.
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6
Ask an adult to help you now.
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7
Put the olive oil in a large saute pan and set it over medium heat.
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8
Add the ground turkey.
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9
Using a wooden spoon, break up any large chunks.
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10
Squeeze the sausages from their casings.
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11
Add the sausage meat to the saute pan.
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12
Using the wooden spoon, keep pushing the ground turkey and the sausage around in the pan until they are no longer pink.
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13
This will take about 5 minutes.
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14
Simmer the sauce.
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15
Add the tomato sauce to the pan and stir to coat the meat.
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16
Heat the mixture until small bubbles start to form in the tomato sauce; this is called a simmer.
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17
Simmer the sauce, stirring occasionally, for 10 to 12 minutes.
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18
Remove from the heat and set aside.
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19
Cook the pasta.
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20
Fill a large pot three-fourths full with water.
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21
Place over high heat and bring to a rolling boil.
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22
When the water is boiling, add the salt.
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23
Drop in the noodles, then push them down into the water with a long-handled wooden fork.
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24
Boil the noodles, stirring occasionally, until they are flexible but still a little chewy, 7 to 8 minutes, or according to the instructions on the package of noodles.
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25
Make the filling.
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26
While the pasta is cooking, you'll have time to make the cheese filling: In a large bowl, combine the ricotta cheese and 2/3 cup of the Parmesan cheese.
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27
One at a time, crack the eggs into a small bowl and check for shells.
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28
Then pour the eggs into the bowl with the cheeses.
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29
Using a wooden spoon, beat until smooth.
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30
Set a colander in the sink.
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31
Ask an adult to help you pour the noodles into the colander.
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32
Rinse with cold water and drain again.
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33
Start to layer.
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34
Position an oven rack in the center of the oven.
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35
Preheat the oven to 350F
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36
Put a 9-by-13-by-2-inch baking dish on the counter in front of you.
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37
Arrange the tomato sauce, drained lasagna noodles, ricotta mixture, mozzarella cheese and the remaining 1/3 cup Parmesan cheese next to you.
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38
Use a rubber spatula to spread 1/2 cup of the tomato sauce in the bottom of the baking dish.
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39
Lay 3 lasagna noodles, side by side, over the sauce.
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40
Spread half of the ricotta over the noodles.
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41
Top with one-third of the mozzarella.
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42
Spread 2 cups tomato sauce over the cheese.
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43
Finish layering.
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44
Repeat the layering, adding 3 more noodles, the rest of the ricotta, half of the remaining mozzarella cheese and another 2 cups tomato sauce on top.
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45
Top with the final 3 noodles, the remaining 2 cups tomato sauce and the rest of the mozzarella cheese.
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46
Sprinkle the finished lasagna with the remaining Parmesan cheese.
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47
Cover the baking dish with aluminum foil.
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48
Bake, cool and serve.
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49
Put the baking dish in the oven and bake for 30 minutes.
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50
Ask an adult to help you remove the foil.
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51
Bake, uncovered, until the cheese is lightly golden and the lasagna is bubbling around the edges, about 30 minutes more.
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52
Ask an adult to help you take the dish out of the oven.
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53
Set the lasagna on a wire cooling rack and let cool for 5 to 10 minutes.
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54
Using a metal spatula, cut down through the pasta layers to make 8 or 10 squares.
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55
Lift each square onto a plate to serve.
