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Noodles Ingredients:

12		uncooked dried lasagna noodles

Filling Ingredients:

1		tablespoon vegetable oil
2		cups sliced fresh mushrooms
1		medium (1/2 cup) onion, chopped
1		teaspoon finely chopped fresh garlic
1/2		teaspoon  salt
1/4		teaspoon white pepper
1/2		pound  lean ground turkey
1		(15-ounce) container fat free or reduced fat ricotta cheese
1/4		cup chopped fresh basil leaves
1		egg, beaten
2 1/2		cups marinara pasta sauce
1/2		pound (1/2 inch thick) slice Alpine Lace® Deli Reduced Fat Provolone Cheese, shredded

Heat oven to 350° F. Cook noodles according to package directions. Drain. Set aside.

Meanwhile, heat oil in 10-inch nonstick skillet over medium heat. Add mushrooms, onion, garlic, salt and pepper; cook, stirring occasionally, until onion is softened (5 to 7 minutes). Add ground turkey; continue cooking until turkey is no longer pink (7 to 12 minutes).

Combine ricotta cheese, basil and egg in medium bowl.

Spray 13x9-inch baking pan with no-stick cooking spray. Layer with 4 noodles, half of ricotta cheese mixture, half of turkey mixture, 3/4 cup marinara sauce and 3/4 cup provolone cheese. Repeat once. Top with remaining 4 noodles, marinara sauce and provolone cheese.

Bake for 35 to 40 minutes or until bubbly. Let stand 10 minutes before serving. Cut into squares.