Turkey-Mushroom Lasagna

Southern Living

• Ready In: 1 hr 40 mins
• Serves: 8-10

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.