This twist on a classic recipe takes the mess out of dishing up lasagna because it's prepared in individual serving sizes. And it freezes nicely, so you can make it well in advance if you know you'll be pressed for time on potluck day.
Heat the oven to 350º F. Prepare two 7- by 11-inch pans by coating them with cooking spray and spreading 1/2 cup of the pasta sauce in the bottom of each.
In a large saucepan, brown the onion, ground turkey, and sausage. Drain any fat, then add 1 jar of pasta sauce and the salt, pepper, and Italian seasoning. Bring the mixture to a boil and simmer for 15 minutes.
In a bowl, lightly beat the eggs, then stir in the ricotta, Parmesan, and 2 cups of the mozzarella until thoroughly mixed.
Boil the noodles in salted water until tender, rinse in cold water, and set them aside. When they've cooled, cut each noodle in half lengthwise.
On a tray, lay out a strip of noodle and spread about 2 tablespoons of the cheese mixture along the entire length. Then spread about 2 tablespoons of the meat mixture on top of the cheese. Carefully roll up the noodle and place it, frilled edge up, in one of the prepared pans. Repeat with the remaining noodles.
Pour the remaining sauce over the rolls and garnish the top of each roll with the last cup of mozzarella. Cover each pan with aluminum foil and bake the rolls for 30 minutes. Remove the foil and bake for 15 minutes more. Makes 24 servings.