Turkey Lasagne

• 1 package of no boil lasagne noodles.
• 1 3 lb. jar of Prego original pasta sauce
• 1 lb. of extra lean ground turkey
• 1 lb. of turkey sausage (hot is best)
• 1 lb. shredded low fat mozzarella
• 1 lb. shredded swiss cheese
• 1/2 lb. oyster mushrooms
• 1/2 lb. shiitake mushrooms
• 1/2 lb. grocer's mushrooms (your choice here)
• 1 tbsp. italian seasonings
• 1 cup chopped white onion
• 1 tbsp. chopped garlic
• 2 cups vitamin D milk

1. Saute ground turkey and sausage (removed from skin) in nonfat Pam spray with onions, garlic & italian seasonings until cooked slightly brown. When done grind in a food processer into a smoother consistency to get rid of the chunks. Be careful not to turn into a paste.
2. Saute the mushrooms in Pam spray until tender.
3. Shred cheeses keeping separate.
4. Boil pasta sauce in a large 5 qt. saucepan with ground meat and mushrooms added.
5. When meat & sauce boil for 15 minutes turn it off.
6. Preheat your oven to 350 degrees.
7. Line a lasagne pan (standard size) with a layer of the pasta sauce, then a layer of the lasagne noodles, then another layer of the sauce, then a layer of each of the cheeses. Then noodles, sauce, cheeses repeat until you use all of the ingrediants.
8. Around the sides pour in a cup of the milk, using a spatula to separate from the sides of the dish. Cover with foil.
9. Bake at 350 degrees for 30 minutes. Remove from oven and add additional milk approx. 1/2 cup if the sides of the lasagne have absorbed all the milk. Then bake for another 20 minutes.

noodles, pasta sauce, extra lean ground turkey, turkey sausage, mozzarella, swiss cheese, oyster mushrooms, shiitake mushrooms, mushrooms, italian seasonings, white onion, garlic, vitamin d

Taken from www.epicurious.com/recipes/member/views/turkey-lasagne-1208567 (may not work)