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

Cook noodles according to package directions; drain. Meanwhile, in a large skillet, cook turkey, onion, and garlic until meat is brown and onion is tender. Drain off fat if necessary. Cut up the tomatoes. Stir undrained tomatoes, tomato sauce, basil, and oregano into turkey mixture. Bring to boiling; reduce the heat. Simmer, uncovered, for 10 minutes. Stir in mushrooms. Stir together Ricotta, parsley, Parmesan, milk, and 1/8 teaspoon pepper.

Arrange half of the noodles in the bottom of a 10 x 6 x 2 inch baking dish. Spread with half of the meat mixture; layer remaining noodles, all of the Ricotta mixture, and remaining meat mixture; sprinkle with Mozzarella.

Cover dish; freeze for 1 1/2 to 2 hours or until nearly firm. Remove from freezer. Cut into 6 portions. Transfer each piece to a lightly greased individual casserole. Seal, label, and freeze.

To serve, bake 1 frozen casserole, covered, in a 375 degree oven for 50 minutes. Uncover. Bake about 10 minutes more or until heated through. Let stand 5 minutes or in microwave about 8 minutes.