Turkey-mushroom Lasagna

Total Time: 1 hr 40 mins Preparation Time: 30 mins Cook Time: 1 hr 10 mins

Ingredients

• Servings: 8
• 1 lb italian turkey sausage
• 1 (26 ounce) can tomato and basil pasta sauce (barilla tomato & basil sauce)
• 1 (8 ounce) can canned mushroom slices, drained
• 1 (32 ounce) container low-fat ricotta cheese
• 1 large egg, beaten
• 2 tablespoons dried parsley flakes
• 1 tablespoon grated parmesan cheese
• 1/4 teaspoon salt (to taste)
• 10 lasagna noodles, uncooked
• 4 cups shredded mozzarella cheese

Recipe

• 1 cook/crumble sausage in a nonstick skillet coated with cooking spray over med-high heat, stirring occasionally, 8-10 minutes until turkey is not pink.
• 2 drain turkey and return to skillet; stir in pasta sauce and mushrooms; set aside.
• 3 stir together the ricotta cheese and next 4 ingredients until blended.
• 4 arrange 5 uncooked lasagna noodles in a single layer in a lightly greased 13x9 inch baking dish; layer evenly with half of the turkey mixture, half the ricotta cheese, and 2 cups mozzarella cheese; repeat layers once.
• 5 bake, covered, at 375° for 55 minutes; uncover and bake 10-15 minutes or until lasagna is bubbly; let stand 10-15 minutes before serving.