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1
Preheat the oven to 450.
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2
Heat 2 large nonreactive saucepans.
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3
Add 1 tablespoon of the olive oil and the ground turkey to one saucepan; add the sausage to the other.
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4
Cook the meats over high heat, stirring to break them up, until cooked through, about 6 minutes.
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5
Transfer the meats to a colander.
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6
Add 2 tablespoons olive oil to each saucepan, then divide the onions between the pans and cook, stirring, until slightly softened, about 5 minutes.
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7
Add half of the garlic to each pan and cook for 1 minute.
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8
Using your hands, crush half of the drained tomatoes into each saucepan, then divide the tomato paste, oregano and crushed red pepper between the pans.
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9
Cook the sauce over high heat, stirring, until the tomatoes are softened and the sauce is thickened, about 10 minutes.
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10
Combine the 2 pans of sauce; you should have 8 cups.
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11
If necessary, stir in enough of the reserved tomato liquid to make 8 cups.
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12
Add the cooked meat to the sauce and season with salt and black pepper.
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13
Meanwhile, in a medium bowl, combine the spinach with the ricotta and mozzarella and season well with salt and black pepper.
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14
Spread 1/2 cup of tomato sauce in each of 2 nonreactive 9-by-13-inch baking dishes.
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15
Arrange 3 lasagna noodles in each dish and cover each pan of noodles with 1 cup of sauce.
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16
Dollop one-quarter of the remaining spinach-cheese filling over the sauce in each pan.
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17
Top with another layer of noodles, sauce and the remaining spinach filling and cover with the remaining noodles.
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18
Divide the remaining sauce between the 2 pans, spreading it to cover the noodles.
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19
Sprinkle each lasagna with 1/2 cup of Parmesan cheese.
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20
Cover the pans with foil and bake the lasagnas for 15 minutes.
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21
Remove the foil and bake for about 5 more minutes, or until the lasagnas are bubbling.
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22
Let stand for at least 5 minutes before serving.
