Turkey and Mushroom Lasagna with White Sauce

By CarolM-2

Ingredients

• 4 tablespoons olive oil, divided
• One 10-ounce container cremini mushrooms, sliced
• 1 onion, finely chopped
• 1 pound ground turkey
• 3/4 teaspoon salt
• 6 tablespoons all-purpose flour
• 4 cups low-fat milk
• 12 no-boil lasagna noodles
• 2 cups shredded Monterey Jack cheese
• 2 tablespoons whole flat-leaf parsley leaves (optional)

Preparation

Step 1

Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add the mushrooms and onion and cook, stirring occasionally, until tender, about 8 minutes. Add the turkey and 1/2 teaspoon salt and cook, breaking up the turkey with the back of a spoon, until no longer pink, about 5 minutes. Remove from the heat. Let cool slightly.