• Preheat Oven to 375F
• Cook the Ground Sweet Italian Sausage with the Turkey in a pot with 1/4 tsp of sea salt. Once it is browned and full cooked, add half a jar of the Pumpkin Bisque and fully mix together. Let it bubble a little bit and then turn off the heat.
• Combine the Ricotta, egg, chopped parsley, and the remaining 1/4 of the sea salt. mix until full combined
• In a 10.5" x 7.5" casserole dish add a thin layer of pumpkin bisque followed by 1/4 of your ricotta mixture.
• Then, lay 3 no boil lasagna noodles in the dish, followed by another layer of the ricotta mixture.
• Next, add 1/2 of the meat mixture plus a little extra pumpkin bisque, followed by some of your shredded parmesan and some of your mozzarella cheese.
• Add another layer of noodles, followed by ricotta, the rest of the meat, remaining pumpkin bisque, and then cheeses
• Add your final layer of noodles, ricotta mixture, parmesan, and mozzarella cheese.
• Add aluminum foil on top of the dish and wrap the top of the dish. Bake for 35 minutes, remove the foil, and then bake for another 10 minutes or until the top is brown and melted.
• Let it sit for 25 minutes before you cut into it.

Frying Sage Leaves

• Add olive oil to coat the bottom of a pan and add sage leaves. They will take about 1 minute to crisp up. Then remove from heat and sprinkle with a little salt. Add these on top of the lasagna