TURKEY-MUSHROOM LASAGNA

Turkey-Mushroom Lasagna image

Provided by ratherbeswimmin

Categories Poultry

Time 1h40m

Yield 8-10 serving(s)

Number Of Ingredients 10

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

Steps:

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.

Nutrition Facts : Calories 383.3, Fat 18.8, SaturatedFat 9.7, Cholesterol 101.3, Sodium 1092.1, Carbohydrate 26.8, Fiber 2.2, Sugar 3.6, Protein 26.3