Turkey Lasagna

• 1/4 c. liquid Butter Buds
• 1 c. chopped onions
• 2 tsp. minced garlic
• 1 lb. ground white meat, skinless turkey
• 2 (10 to 14 oz.) cans tomatoes
• 2 (6 oz.) cans tomato paste or 1 (15 oz.) can tomato sauce
• 1 1/2 tsp. lite salt
• 2 tsp. dried basil
• 1 tsp. dried oregano leaves
• 1/2 tsp. pepper
• 1 bay leaf
• 1 Tbsp. sugar
• 1/2 c. red cooking wine
• 2 c. sliced mushrooms
• 1 pkg. lasagna noodles, cooked as directed on pkg.
• 1/4 c. Parmesan cheese
• 1 (12 to 16 oz.) low-fat Ricotta cheese or 1% cottage cheese
• 1 lb. nonfat Mozzarella cheese (grated)
• fat-free cheese slices
• 2 Egg Beaters, beaten

1. Saute onions and garlic in liquid butter.
2. If using fresh mushrooms, also saute them. If using canned mushrooms, wait to add them later. After onions are cooked, add tomatoes, tomato paste, salt, pepper and other seasonings.

liquid butter, onions, garlic, ground white meat, tomatoes, tomato paste, lite salt, basil, oregano, pepper, bay leaf, sugar, red cooking wine, mushrooms, lasagna noodles, parmesan cheese, ricotta cheese, nonfat mozzarella cheese, egg beaters

Taken from www.cookbooks.com/Recipe-Details.aspx?id=481832 (may not work)