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Turkey-Mushroom Lasagna

Prep time 15 mins
Cook time 10 mins
Bake time 1 hr, 10 mins
Stand time 10 mins
Yield Makes 8 to 10 servings


  • 1 pound ground Italian-style turkey sausage, casings removed
  • 1 (26-oz.) jar basil-and-tomato pasta sauce
  • 1 (8-oz.) can mushroom slices, drained
  • 1 (32-oz.) container low-fat ricotta cheese
  • 1 large egg, lightly beaten
  • 2 tablespoons dried parsley flakes
  • 1 tablespoon grated Parmesan cheese
  • 1/4 teaspoon salt
  • 10 lasagna noodles, uncooked
  • 4 cups (16 oz.) shredded mozzarella cheese

How to Make It

  1. Cook turkey sausage in a large, lightly greased nonstick skillet over medium-high heat, stirring occasionally, 8 to 10 minutes or until turkey is no longer pink. Drain turkey, and return to skillet. Stir in pasta sauce and mushrooms; set aside.

  2. Stir together ricotta cheese and next 4 ingredients in a large bowl until blended.

  3. Arrange 5 uncooked lasagna noodles in a single layer in a lightly greased 13- x 9-inch baking dish; layer evenly with half of the turkey mixture, half of the ricotta cheese mixture, and 2 cups shredded mozzarella cheese. Repeat layers once.

  4. Bake, covered, at 375° for 55 minutes; uncover and bake 10 to 15 more minutes or until lasagna is bubbly. Let stand 10 minutes before serving.

  5. Note: For testing purposes only, we used Barilla Tomato & Basil Sauce.