Turkey-Mushroom Lasagna

Name: Turkey-Mushroom Lasagna
Ingredients: 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

10 ingredients

5 steps

Ingredients

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

Directions

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.