TURKEY TETRAZZINI LASAGNA

Turkey Tetrazzini Lasagna image

Provided by By Betty Crocker Kitchens

Categories Entree

Time 1h15m

Yield 8

Number Of Ingredients 13

12 uncooked lasagna noodles
1 container (15 oz) ricotta cheese
3 cups shredded Italian cheese blend (12 oz)
1/4 cup milk
1 1/2 teaspoons Italian seasoning
1 egg
2 jars (16 oz each) Alfredo pasta sauce
2 cups shredded cooked turkey
1 cup frozen baby sweet peas, thawed
1 jar (6 oz) sliced mushrooms, drained
1/3 cup Progresso™ Italian style bread crumbs
2 tablespoons butter, melted
2 cups shredded sharp Cheddar cheese (8 oz)

Steps:

Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain noodles as directed on package. Meanwhile, in medium bowl, mix ricotta cheese, 1 cup of the Italian cheese, the milk, Italian seasoning and egg.
In baking dish, spread 1 cup of the Alfredo sauce. Top with 4 noodles. Layer with 1 cup of the ricotta mixture, 1 cup of the turkey, 1/2 cup of the peas, half of the mushrooms and 1 cup of the Italian cheese. Top with 1 cup of the Alfredo sauce. Top with 4 more noodles; repeat layers once. Top with remaining 4 noodles. Spoon remaining 2 cups Alfredo sauce over noodles. In small bowl, mix bread crumbs and melted butter; sprinkle over lasagna.
Cover; bake 40 minutes. Uncover; sprinkle with Cheddar cheese. Bake about 10 minutes longer or until noodles are tender and lasagna is bubbly. Let stand 10 minutes.

Nutrition Facts : Calories 770, Carbohydrate 43 g, Fat 1, Fiber 2 g, Protein 45 g, SaturatedFat 27 g, ServingSize 1 Serving, Sodium 1706 mg