Gluten Free Lasagna Casserole

16 oz corn pasta lasagna corte noodles
10 oz 7% ground turkey
3 al fresco Italian chicken sausage links (78g each)
1/2 medium onion, diced
4 cloves of garlic, minced
1 tbsp. basil
1 tsp kosher salt
1 tsp pepper
652g heavy tomato puree (approx. 2.75 cups)
1-2 cups of water
45 g shredded parmesan
157 g grated mozzarella
129g low fat ricotta cheese

If you would prefer to cook in oven, after meat sauce is brought to boil, reduce heat & simmer (covered) for 1 hour. Add additional water depending on the desired consistency for the sauce.
***can also use low fat mozzarella cheese & less salt if sodium is too high.
Preheat oven to 350 degrees.
Layer noodles, meat sauce & cheeses in a 9 x 13 pan as instructed above. Bake for 45 minutes.

1. Cook pasta according to package directions.
2. Meanwhile cook up ground turkey & al fresco sausage. Add onion & garlic while cooking. Drain off any fat. add basil, salt & pepper & tomato puree & 1 cup of water. Bring to a boil & remove from heat.
3. In a crockpot make 3 layers of noodles, meat sauce & cheeses & cook on high for 2-4 hours.

Serving Size: makes 10 servings...approx. 8.3 oz each