Lasagna with beef and turkey

3  tablespoons		extra-virgin olive oil
1/2  cup		minced onion
2		cloves minced garlics
1/2  teaspoon		dried crushed red pepper
28  ounces		crushed Italian tomatoes
1  tablespoon		oregano
2  tablespoons		bay leaf
2  ounces		lasagna noodles
2  lb.		ricotta
1		Salt and pepper
1-1/2  cups		grated Parmesan
1/2  lb.		low fat mozzarella, grated
1/2  lb.		low fat Italian, grated
1/2  lb.		Jennie-O 93/7 Lean Ground Turkey
1/2  lb.		Ground chuck beef 80/20
8		Turkey sausages
1/4  lb.		Johnsonville All Natural Ground Sweet Italian Sausage
1/4  cup		Parsley - Fresh, Chopped
6  ounces		Tomato Paste - Canned, 6 oz

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Brown and drain meat and onion, then return to pan. Add minced garlic and cook for one minute. Mix together stewed tomatoes, tomato paste, water, and herbs. In a separate bowl, mix together ricotta and Parmesan cheese.
In 9x13 inch pan sprayed with Pam, layer: 1/3 sauce/meat mixture, 1/3 noodles, 1/3 ricotta mix, 1/3 shredded cheese. Add a second layer and use the last third of all ingredients on top. Bake at 350 degrees for 1 hour covered, 15 minutes uncovered. Let set before cutting.