In large sauceppan saute ground turkey, onion, garlic and mushrooms in oil until turley loses its pink color. Add tomato juice, tomato paste, basil, oregano, olives, 1/2 tsp salt, and 1/4 tsp pepper. Bring to a boil; reduce heat and simmer 30 minutes stirring occasionally.

While sauce is simmering. In a medium bowl, beat eggs. Stir in ricotta cheese, parmesean cheese, parsley flakes, remains 1/2 tsp salt and remaining 1/4 tsp pepper.

Place 1 cp meat sauce in bottom of lightly greased 13 X 9 baking dish. Top with 1/2 uncooked noodles. Spread noodles with 1/2 ricotta filling and with 1/2 remaining meat sauce and 1/2 of mozerella cheese. Repeat layers of noodles, ricotta filling, meat sauce and mozerella cheese. (The preceeding process can be done with 1/3s instead of 1/2s.)

Bake covered with foil at 375 about 30 minutes. Remove foil; bake an additional 15 minuteds. Let stand 10 minutes before serving.

Note to prepare ahead, assemble lasagne to point of baking and refrigerate. Bake covered about 45 minutes. Uncover and bake an additional 15 minutes.

I have had very good success with this lasagne and have experimented using V8 juice instead of regular tomato juice, it was okay, worth trying but nothing spectacular. The best part is I don't burn my fingers trying to keep noodles from sticking to each other.