Turkey-Mushroom Lasagna - cooking recipe

Ingredients

1 lb Italian turkey sausage
1 (26 ounce) can tomato and basil pasta sauce (Barilla Tomato & Basil Sauce)
1 (8 ounce) can canned mushroom slices, drained
1 (32 ounce) container low-fat ricotta cheese
1 large egg, beaten
2 tablespoons dried parsley flakes
1 tablespoon grated parmesan cheese
1/4 teaspoon salt (to taste)
10 lasagna noodles, uncooked
4 cups shredded mozzarella cheese

Preparation

Cook/crumble sausage in a nonstick skillet coated with cooking spray over med-high heat, stirring occasionally, 8-10 minutes until turkey is not pink.
Drain turkey and return to skillet; stir in pasta sauce and mushrooms; set aside.
Stir together the ricotta cheese and next 4 ingredients until blended.
Arrange 5 uncooked lasagna noodles in a single layer in a lightly greased 13x9 inch baking dish; layer evenly with half of the turkey mixture, half the ricotta cheese, and 2 cups mozzarella cheese; repeat layers once.
Bake, covered, at 375\u00b0 for 55 minutes; uncover and bake 10-15 minutes or until lasagna is bubbly; let stand 10-15 minutes before serving.