Turkey Lasagna - cooking recipe

Ingredients

4 lasagna noodles
1 lb. ground turkey
1 Tbsp. dried minced onion or 1/4 c. chopped onion
garlic powder or 1 clove garlic, minced
1 c. tomato juice or 7 1/2 oz. can tomatoes, cut up
15 oz. can tomato sauce
1/2 tsp. dried basil, crushed
1/4 tsp. dried oregano, crushed
1 c. Ricotta cheese
2 Tbsp. snipped parsley
2 Tbsp. grated Parmesan cheese
2 Tbsp. skim milk
1/8 tsp. pepper
3/4 c. shredded Mozzarella cheese
4 oz. can mushroom stems and pieces (optional)

Preparation

Cook noodles according to package directions; drain. Meanwhile, cook turkey, onion and garlic powder until meat is browned.
Drain off fat.
Stir in tomato juice, tomato sauce, basil and oregano.
Bring to boiling; reduce heat.
Simmer, uncovered, 10 minutes.
If using mushrooms, drain and stir them in.
Stir together Ricotta, parsley, Parmesan, milk and pepper.
Arrange half the noodles in bottom of 10 x 6-inch baking dish.
Spread with half the meat mixture.
Layer remaining noodles, all the Ricotta mixture and remaining meat mixture.
Sprinkle with Mozzarella.
May be baked now or cover dish and freeze whole or freeze 1 1/2 to 2 hours or until nearly firm.
Remove from freezer and cut into 6 portions. Transfer each piece to a freezer bag or a lightly greased individual casserole.
Seal, label and freeze.