1 pkg. ground turkey
6 tbsp. butter, divided
1/2 c. chopped onion
6 lasagna noodles
8 oz. wild mushrooms, sliced
2 tbsp. flour
1 c. chicken broth (or 1/2 c. broth and 1/2 c. dry white wine)
1/2 c. heavy cream
1/3 c. grated Parmesan cheese
Dash nutmeg
3/4 c. shredded Mozzarella

In large skillet, over medium heat, melt 2 tablespoons butter and brown turkey and onions. Reserve. In a large saucepan, bring 8 to 10 cups water to a boil and cook lasagna noodles following package directions. Drain and set aside. Saute mushrooms in 2 tablespoons butter and reserve. Melt remaining 2 tablespoons butter. Add flour and cook 1 to 2 minutes. Add broth and cream. Cook stirring constantly, until thickened. Add Parmesan cheese and season with salt, pepper and nutmeg. Arrange 3 noodles in a shallow baking pan (7 x 9 inches). Spread turkey mixture evenly over noodles. Spoon on 3/4 cup cream sauce. Layer remaining noodles and spread mushrooms evenly on top. Spoon over remaining sauce and sprinkle the top with Mozzarella. Bake uncovered for 30 minutes. Cut into squares and serve.