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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 10 |
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Southern Living 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.
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