Ingredients
1 package of no boil lasagne noodles.
1 3 lb. jar of Prego original pasta sauce
1 lb. of extra lean ground turkey
1 lb. of turkey sausage (hot is best)
1 lb. shredded low fat mozzarella
1 lb. shredded swiss cheese
1/2 lb. oyster mushrooms
1/2 lb. shiitake mushrooms
1/2 lb. grocer’s mushrooms (your choice here)
1 tbsp. italian seasonings
1 cup chopped white onion
1 tbsp. chopped garlic
2 cups vitamin D milk
Preparation
Saute ground turkey and sausage (removed from skin) in nonfat Pam spray with onions, garlic & italian seasonings until cooked slightly brown. When done grind in a food processer into a smoother consistency to get rid of the chunks. Be careful not to turn into a paste. Saute the mushrooms in Pam spray until tender. Shred cheeses keeping separate. Boil pasta sauce in a large 5 qt. saucepan with ground meat and mushrooms added. When meat & sauce boil for 15 minutes turn it off.
Preheat your oven to 350 degrees.
Line a lasagne pan (standard size) with a layer of the pasta sauce, then a layer of the lasagne noodles, then another layer of the sauce, then a layer of each of the cheeses. Then noodles, sauce, cheeses repeat until you use all of the ingrediants.
Around the sides pour in a cup of the milk, using a spatula to separate from the sides of the dish. Cover with foil.
Bake at 350 degrees for 30 minutes. Remove from oven and add additional milk approx. 1/2 cup if the sides of the lasagne have absorbed all the milk. Then bake for another 20 minutes.
