I like to make dinner (or at least get started on it) in the morning when I have the most energy and when the kids are in school. Lasagna is perfect. And we have so many leftovers I don't need to make dinner the following day (or I freeze it and take it out another week if certain family members are being picky about leftovers).

Lasagna noodles
1 lb. mozzarella cheese, shredded
2 onions
2 lbs. ground turkey
4 carrots, chopped
mushrooms, optional
3 cans tomato sauce
About 4-5 cups of chicken broth
Parsley, optional
Basil, optional

Cook the lasagna noodles and lay them out on wax paper. Sautee the onions. When soft and light brown, add the turkey. Cook until the turkey is fully cooked. Add the chopped carrots and mushrooms. Cook for 5 minutes. Add the tomato sauce and chicken broth. Add the herbs. Let it all cook until you feel the flavors are blended enough.

Assemble the lasagna starting with the meat sauce on the bottom of a large rectangular pan.