Turkey Sausage and Mushroom Lasagna

  • Prep 25 min
  • Total 1 hr 45 min
  • Servings 10

Ingredients

  • 1 lb Italian turkey sausage, casings removed
  • 1 jar (26 oz) basil-and-tomato pasta sauce
  • 2 jars (4.5 oz each) sliced mushrooms, drained
  • 1 container (32 oz) reduced-fat ricotta cheese
  • 1 egg, slightly beaten
  • 2 tablespoons parsley flakes
  • 1 tablespoon grated Parmesan cheese
  • 1/4 teaspoon salt
  • 10 uncooked lasagna noodles
  • 4 cups shredded mozzarella cheese (16 oz)
  • Chopped fresh parsley, if desired

Steps

  • 1
    Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • 2
    In 12-inch nonstick skillet, cook sausage over medium-high heat 8 to 10 minutes, stirring occasionally to crumble, until no longer pink; drain. Stir in pasta sauce and mushrooms; set aside.
  • 3
    In medium bowl, stir together ricotta cheese, egg, 2 tablespoons parsley flakes, the Parmesan cheese and salt until blended.
  • 4
    In baking dish, arrange 5 uncooked noodles in single layer; layer with half of the sausage mixture, half of the ricotta mixture and 2 cups of the mozzarella cheese. Repeat layers.
  • 5
    Cover; bake 55 minutes. Uncover; bake 10 to 15 minutes longer or until bubbly. Let stand 10 minutes before cutting. Sprinkle with chopped fresh parsley.

Nutrition Facts

Serving Size: 1 Serving
Calories
400
Total Fat
20g
0%
Saturated Fat
8g
0%
Sodium
1040mg
0%
Total Carbohydrate
25g
0%
Dietary Fiber
2g
0%
Protein
32g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 Starch; 1/2 Other Carbohydrate; 1 Lean Meat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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