1. Preheat oven to 375 degrees. 
2. Prepare Turkey Marinara in a tilting skillet or on the stovetop.
3. For tilting skillet preparation:
   1. Preheat tilting skillet over medium heat. Add vegetable oil to the skillet.
   2. Add raw ground turkey and cook, breaking it apart as it cooks, until fully cooked and no pink remains. Critical Control Point: Cook ground turkey to an internal temperature of 165°F for 15 seconds.
   3. Add marinara sauce to cooked turkey. Stir until fully combined. Continue cooking until the Turkey Marinara is heated through. Critical Control Point: Heat to 165°F for 15 seconds.
4. For stovetop preparation:
   1. Add vegetable oil to a large stockpot or saucepot over medium heat.
   2. Add raw ground turkey and cook, breaking it apart as it cooks, until fully cooked and no pink remains. Critical Control Point: Cook ground turkey to an internal temperature of 165°F for 15 seconds.
   3. Add marinara sauce to cooked turkey. Stir until fully combined. Continue cooking until the Turkey Marinara is heated through. Critical Control Point: Heat to 165°F for 15 seconds.
5. Assembly:
   1. Spray 4" hotel pan with pan coating spray.
   2. Layer 1:
   a. Spread 4 cups Turkey Marinara evenly in the bottom of the pan.
   b. Cover with 8 lasagna noodles, lengthwise in pan.
   c. Spread 4 cups Turkey Marinara evenly over noodles.
   d. Sprinkle 2 cups shredded mozzarella cheese evenly on top.
   3. Layer 2:
   a. Cover with 8 lasagna noodles, lengthwise in pan.
   b. Spread 4 cups Turkey Marinara evenly over noodles.
   c. Sprinkle 2 cups shredded mozzarella cheese evenly on top.
   4. Layer 3:
   a. Cover with 8 lasagna noodles, lengthwise in pan.
   b. Spread 4 cups Turkey Marinara evenly over noodles.
   c. Sprinkle 2 cups shredded mozzarella cheese evenly on top.
6. Bake uncovered in a 325°F oven for 20-25 minutes, or until lasagna reaches an internal temperature of 165°F. Critical Control Point: Heat to 165°F for 15 seconds.
7. Remove lasagna from oven and let rest for 7-10 minutes before cutting.
8. Cut each pan 6 x 4 for 24 portions.
9. Garnish with Parsley and Grated Parmesan Cheese.

CCP: Record time and internal temperature of product when received on daily log. CORRECTIVE ACTION HOT FOOD All cooked food items being held for service that drop below 140 degrees must be removed from service until such time as they are reheated to 165 degrees. Any food not eaten after reheating must be discarded.