Turkey-Mushroom Lasagna

• 1 pound ground Italian-style turkey sausage, casings removed
• 1 (26-oz.) jar basil-and-tomato pasta sauce
• 1 (8-oz.) can mushroom slices, drained
• 1 (32-oz.) container low-fat ricotta cheese
• 1 large egg, lightly beaten
• 2 tablespoons dried parsley flakes
• 1 tablespoon grated Parmesan cheese
• 1/4 teaspoon salt
• 10 lasagna noodles, uncooked
• 4 cups (16 oz.) shredded mozzarella cheese

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. Stir together ricotta cheese and next 4 ingredients in a large bowl until blended.
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. Bake, covered, at 375u0b0 for 55 minutes; uncover and bake 10 to 15 more minutes or until lasagna is bubbly. Let stand 10 minutes before serving.
5. Note: For testing purposes only, we used Barilla Tomato & Basil Sauce.

turkey sausage, pasta sauce, mushroom slices, ricotta cheese, egg, parsley flakes, parmesan cheese, salt, lasagna noodles, mozzarella cheese

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