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1
Preheat the oven to 400 degrees.
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2
Heat the olive oil in a nonstick skillet and add the mushrooms.
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3
Cook over high heat until mushrooms start to brown.
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4
Add the turkey meat and cook over high heat until lightly browned.
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5
Add the onions and garlic; stir and add the wine.
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6
Bring to a boil over high heat.
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7
Cook until the wine has evaporated.
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8
Add the tomatoes, basil, oregano, pepper flakes and salt and pepper.
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9
Bring to a boil and simmer for 10 minutes.
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10
Meanwhile, bring a large quantity of salted water to a boil.
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11
Add the lasagna strips one at a time.
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12
Cook until tender.
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13
Cooking time will vary according to brand.
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14
Add 2 cups of cold water to cool.
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15
Drain, spread the strips one at a time on a damp cloth.
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16
Lightly grease a two-quart oblong baking dish.
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17
Add a layer of lasagna.
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18
Beat the ricotta with the warm milk to make it spreadable.
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19
Spread about a third of the ricotta over the lasagna.
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20
Spread a layer of the sauce over this and sprinkle about a quarter of the parmesan cheese over.
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21
Continue making layers but end up with a layer of lasagna.
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22
Sprinkle with the remaining parmesan cheese.
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23
Pour the melted butter over all and bake for 15 minutes or until the lasagna is piping hot and bubbling.
