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

Cook noodles according to package directions; drain. Meanwhile, cook turkey, onion and garlic until meat is brown. Drain off fat, if necessary. Stir in undrained tomatoes, tomato sauce, basil and oregano. Bring to a boil; reduce heat. Simmer, uncovered, 10 minutes. Stir in mushrooms. Stir together Ricotta, parsley, Parmesan, milk and pepper.

Arrange half the noodles in bottom of a 10x6x2 inch baking dish. Spread with half the meat mixture. Layer remaining noodles, all the Ricotta mixture and remaining meat mixture. Sprinkle with Mozzarella. Cover with foil in a 375 degree oven for 50 minutes. Uncover; bake 10 minutes or until heated through and crispy on the ends. Let stand 5 minutes and serve. Makes 6 servings.

Microwave instructions: Cover with microwave-safe vented plastic wrap. Cook, covered at 70 percent (medium-high) 8 to 9 minutes, giving dish a half a turn after 4 minutes.