GG's Easy Turkey Lasagna... fast and easy

This is a super quick and easy recipe because I use jar sauce and buy mushrooms presliced. To give this recipe a little spice, I have used the spicy marinara. Don't be afraid. It just keeps it from being bland. You can use your favorite, just be sure to calculate the points and a jar (26 oz) should be 10 points. Don't skimp on the cheese (see Tip below). You don't have to use Jennie-O turkey but be sure it is Ground LEAN Turkey Breast.

GG's Easy Turkey Lasagna

Adapted from Weight Watchers cookbook, Everyone Loves Chicken

5 PointsPlus Value

Serves: 12lose

Ingredients

1/2 pound(s) fresh mushroom(s), thinly sliced

16 oz fat-free ricotta cheese

2 item(s) (large) egg white(s), lightly beaten

1/2 tsp freshly grated nutmeg 8 oz can tomato sauce (low-sodium good choice)

9 oz whole wheat lasagna noodles

1/4 cup(s) shredded Parmigiano Reggiano cheese, or grated

1.5 Jars or 26 oz, Classico Spicy Tomato & Basil

1 lb Jennie-O Turkey Store Ground Turkey Breast, Extra Lean

Instructions 1. Preheat the oven 375 degrees F. You can use the no-cook lasagna noodles but I have trouble finding them. I love the whole wheat so cook these as the box instructs while you are doing steps 2 and 3. Don't overcook the noodles, just get them limp. 2. Spray a large nonstick skillet with nonstick spray and set over medium heat. Add the turkey and cook, breaking it up with a wooden spoon, until lightly browned, about 1 minute. Add the mushrooms and cook until they give off their liquid and it reduces by half, about 4 minutes. Stir in marinara sauce and bring the mixture to a simmer. Remove the skillet from the heat and set aside. 3. Combine the ricotta cheese, mozzarella cheese, egg whites and nutmeg in a medium bowl. 4. Spread the tomato sauce evenly across the bottom of a 9x13 inch baking pan. Place 5 of the lasagna noodles over the sauce in one layer. Top with 1/3 of the turkey mixture, then spread 1./2 the cheese mixture over the turkey mixture. Repeat the layering one more time, then top with the remaining 5 noodles and the remaining 1/3 turkey mixture. Sprinkle the Parmigiano-Reggiano over the top. 5. Cover and bake the lasagna 45 minutes. Uncover and bake until bubbling and lightly browned on top, about 10 minutes longer. Let stand about 5 minutes before serving. Tip: Parmigiano-Reggiano is a long-aged cheese from northern Italy, famed for its rich, savory flavor and unique texture. Look for chunks of the cheese at markets with the rind intact and stamped with the name Parmigiano-Reggiano. It is spendy but it is definitely worth the cost.