Turkey-Mushroom Lasagna

READY IN: 1hr 40mins
Recipe by ratherbeswimmin

Southern Living

Top Review by Chef Socrates

Fast, easy dinner. Even my 3 year old enjoyed it. Very fun to make! Had wonderful taste. I used the Bertolli tomato and basil sauce. Definately will make again, maybe with a little more salt and spice. I also added salt, pepper, garlic, and some onion during browning the turkey. Thumbs up!

Ingredients Nutrition


  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.

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