Turkey Lasagna

Heat oven to 400°.

Heat oil in nonstick pan. Add mushrooms, cooking over high heat until mushrooms are browned. Add turkey and cook until browned. Add onions, garlic and wine, cooking until wine evaporates. Add tomatoes, basil, oregano, salt and pepper. Bring to a boil. Reduce heat and simmer for 10 minutes.

Cook the lasagna strips.

Lightly grease a 2-quart oblong baking dish. Place a layer of lasagna noodles on bottom.

Beat the Ricotta cheese with the warm milk and add a little fresh parsley.

Spread 1/3 of the cheese mixture over the noodles. Spread some of the tomato sauce over the cheese and sprinkle 1/4 of the Parmesan cheese over the tomato sauce. Repeat, ending with a layer of noodles.

Sprinkle remaining Parmesan cheese and pour the melted butter over the entire casserole. Bake for 20 to 25 minutes or until hot and bubbling.

Serves 6 to 8.