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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 1 |
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Ingredients:
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 |
Directions:
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.
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