Ingredients
12
uncooked lasagna noodles
1
container (15 oz) ricotta cheese
3
cups shredded Italian cheese blend (12 oz)
1/4
cup milk
1 1/2
teaspoons Italian seasoning
1
egg
2
jars (16 oz each) Alfredo pasta sauce
2
cups shredded cooked turkey
1
cup frozen baby sweet peas, thawed
1
jar (6 oz) sliced mushrooms, drained
1/3
cup Progresso™ Italian style bread crumbs
2
tablespoons butter, melted
2
cups shredded sharp Cheddar cheese (8 oz)
Preparation
Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain noodles as directed on package. Meanwhile, in medium bowl, mix ricotta cheese, 1 cup of the Italian cheese, the milk, Italian seasoning and egg.
In baking dish, spread 1 cup of the Alfredo sauce. Top with 4 noodles. Layer with 1 cup of the ricotta mixture, 1 cup of the turkey, 1/2 cup of the peas, half of the mushrooms and 1 cup of the Italian cheese. Top with 1 cup of the Alfredo sauce. Top with 4 more noodles; repeat layers once. Top with remaining 4 noodles. Spoon remaining 2 cups Alfredo sauce over noodles. In small bowl, mix bread crumbs and melted butter; sprinkle over lasagna.
Cover; bake 40 minutes. Uncover; sprinkle with Cheddar cheese. Bake about 10 minutes longer or until noodles are tender and lasagna is bubbly. Let stand 10 minutes.
