Shelly's Recipe

TURKEY-MUSHROOM LASAGNA

Category: Pasta - Baked

1 lb ground Italian-style turkey sausage, casings removed
1 (26 oz) jar basil-and-tomato pasta sauce
1 (8 oz) can mushroom slices, drained
1 (32 oz) container low-fat ricotta cheese
1 large egg, lightly beaten
2 tbsp dried parsley flakes
1 tbsp grated Parmesan cheese
1/4 tsp salt
10 lasagna noodles, uncooked
4 cups (16 oz.) shredded mozzarella cheese

Cook turkey sausage in a large, lightly greased nonstick skillet over medium-high heat, stirring occasionally, 8 to 10 minutes or until turkey is no longer pink. Drain turkey, and return to skillet. Stir in pasta sauce and mushrooms; set aside.

Stir together ricotta cheese and next 4 ingredients a large bowl until blended.

Arrange 5 uncooked lasagna noodles in a single layer in a lightly greased 13- x 9-inch baking dish; layer evenly with half of the turkey mixture, half of the ricotta cheese mixture, and 2 cups shredded mozzarella cheese. Repeat layers once.

Bake, covered, at 375 for 55 minutes; uncover and bake 10 to 15 more minutes or until lasagna is bubbly. Let stand 10 minutes before serving.