Turkey Tetrazzini Lasagna

Name: Turkey Tetrazzini Lasagna
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 8
Cuisine: American
Ingredients: 907 grams jars each) Alfredo pasta sauce; 237 milliliters Green Giant® Valley Fresh Steamers® Select® frozen baby sweet peas, thawed; 79 milliliters Progresso® Italian style bread crumbs; 2 Tbsps butter, melted; 1 egg; 340 grams cups shredded Italian cheese blend; 2 teaspoons Italian seasoning; 12 uncooked lasagna noodles; 59 milliliters milk; 170 grams jar Green Giant® sliced mushrooms, drained; 425 grams container ricotta cheese; 227 grams cups shredded sharp Cheddar cheese; 473 milliliters shredded cooked turkey

Turkey Tetrazzini Lasagn Head to the store and pick up mushrooms, valley baby peas, ricotta cheese, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 1 hour and 15 minutes.

Instructions

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.

Ingredients you will need

Italian Seasoning

Italian Cheese

Ricotta Cheese

Cooking Spray

Pasta

Milk

Egg

Equipment you will use

Glass Baking Pan

Bowl

Oven

In baking dish, spread 1 cup of the Alfredo sauce. Top with 4 noodles.

Ingredients you will need

Alfredo Sauce

Pasta

Spread

Equipment you will use

Baking Pan

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.

Ingredients you will need

Italian Cheese

Alfredo Sauce

Breadcrumbs