Turkey-Mushroom Lasagna

1. 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. 2

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

3. 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. 4

   Bake, covered, at 375u00b0 for 55 minutes; uncover and bake 10 to 15 more minutes or until lasagna is bubbly. Let stand 10 minutes before serving.

5. 5

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

* Per serving · 4 servings · Values may vary.