Turkey-Mushroom Lasagna
Southern Living
MAKE IT SHINE! ADD YOUR PHOTO
INGREDIENTS
Nutrition- 1lb 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
- 2tablespoons dried parsley flakes
- 1tablespoon grated parmesan cheese
- 1⁄4
- 10lasagna noodles, uncooked
- 4cups shredded mozzarella cheese
Advertisement
DIRECTIONS
- 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.
- Drain turkey and return to skillet; stir in pasta sauce and mushrooms; set aside.
- Stir together the ricotta cheese and next 4 ingredients until blended.
- 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.
- 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.
Advertisement