Ingredients
1
lb Italian turkey sausage, casings removed
1
jar (26 oz) basil-and-tomato pasta sauce
2
jars (4.5 oz each) sliced mushrooms, drained
1
container (32 oz) reduced-fat ricotta cheese
1
egg, slightly beaten
2
tablespoons parsley flakes
1
tablespoon grated Parmesan cheese
1/4
teaspoon salt
10
uncooked lasagna noodles
4
cups shredded mozzarella cheese (16 oz)
Chopped fresh parsley, if desired
Preparation
Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
In 12-inch nonstick skillet, cook sausage over medium-high heat 8 to 10 minutes, stirring occasionally to crumble, until no longer pink; drain. Stir in pasta sauce and mushrooms; set aside.
In medium bowl, stir together ricotta cheese, egg, 2 tablespoons parsley flakes, the Parmesan cheese and salt until blended.
In baking dish, arrange 5 uncooked noodles in single layer; layer with half of the sausage mixture, half of the ricotta mixture and 2 cups of the mozzarella cheese. Repeat layers.
Cover; bake 55 minutes. Uncover; bake 10 to 15 minutes longer or until bubbly. Let stand 10 minutes before cutting. Sprinkle with chopped fresh parsley.
