Turkey And Mushroom Lasagna

• 3/4 (16 oz.) pkg. spinach or plain lasagna noodles (about 12 noodles)
• salt
• 1 small onion
• 1 lb. medium size mushrooms
• olive or salad oil
• 1 1/2 lb. ground turkey
• 1/4 lb. Jarlsberg or Swiss cheese, shredded (1 c.)
• 1/2 c. all-purpose flour
• 1 qt. milk
• 2 Tbsp. chopped parsley
• Italian parsley leaves (for garnish)

1. About 1 1/2 hours before serving, prepare lasagna noodles as label directs, using 1 tablespoon salt in water; drain.
2. Meanwhile, mince onion.
3. Slice mushrooms.
4. In 12-inch skillet, over medium-high heat, in 2 tablespoons hot olive or salad oil, cook onion, ground turkey and 3/4 teaspoon salt until turkey is browned. With slotted spoon, remove to bowl.
5. In drippings in skillet and 1 tablespoon hot olive or salad oil, cook mushrooms and 1/2 teaspoon salt until mushrooms are golden; add to ground turkey mixture in bowl.
6. Cool slightly; stir in shredded cheese.

lasagna noodles, salt, onion, mushrooms, olive, ground turkey, swiss cheese, allpurpose, milk, parsley, italian parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=164989 (may not work)