Turkey And Mushroom Lasagna - cooking recipe

Ingredients

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)

Preparation

About 1 1/2 hours before serving, prepare lasagna noodles as label directs, using 1 tablespoon salt in water; drain.
Meanwhile, mince onion.
Slice mushrooms.
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.
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.
Cool slightly; stir in shredded cheese.