Turkey-Mushroom Lasagna

• 1 lb Italian turkey sausage
• 1 (26 ounce) can tomato and basil pasta sauce (Barilla Tomato & Basil Sauce)
• 1 (8 ounce) can canned mushroom slices, drained
• 1 (32 ounce) container low-fat ricotta cheese
• 1 large egg, beaten
• 2 tablespoons dried parsley flakes
• 1 tablespoon grated parmesan cheese
• 1/4 teaspoon salt (to taste)
• 10 lasagna noodles, uncooked
• 4 cups shredded mozzarella cheese

1. Cook/crumble sausage in a nonstick skillet coated with cooking spray over med-high heat, stirring occasionally, 8-10 minutes until turkey is not pink.
2. Drain turkey and return to skillet; stir in pasta sauce and mushrooms; set aside.
3. Stir together the ricotta cheese and next 4 ingredients until blended.
4. Arrange 5 uncooked lasagna noodles in a single layer in a lightly greased 13x9 inch baking dish; layer evenly with half of the turkey mixture, half the ricotta cheese, and 2 cups mozzarella cheese; repeat layers once.
5. Bake, covered, at 375u0b0 for 55 minutes; uncover and bake 10-15 minutes or until lasagna is bubbly; let stand 10-15 minutes before serving.

italian turkey sausage, tomato, mushroom slices, ricotta cheese, egg, parsley flakes, parmesan cheese, salt, lasagna noodles, mozzarella cheese

Taken from www.food.com/recipe/turkey-mushroom-lasagna-221726 (may not work)