Mushroom and Turkey Lasagna

From Muscle & Fitness Magazine

Yields 9 Servings

WW Points 5
194 Calories, 19 g Protein, 21 g Carbohydrates, 4 g Fat   1 g Fiber

1 Tbsp Olive Oil
2 c. Sliced Mushrooms
1 1/4 c. Fat free milk
1 Tbsp butter
1/4 c. All-purpose flour
1 bay leaf
1 lb. cooked turkey breast, cubed
1/4 tsp grated nutmeg
Salt & Pepper to taste
14 oz. can chopped plum tomatoes, drained
1 tsp dried mixed herbs
9 whole wheat lasagna sheets, cooked

For the topping:
1 c. fat free plain yogurt
1 medium egg, lightly beaten
1 Tbsp shredded paremesan cheese

1. Preheat oven to 350. Heat oil in medium
saucepan & cook mushrooms until tender & juices have evaporated.
Remove from pan & set aside.

2. Place milk, butter, flour, and bay leaf in
saucepan. Slowly bring to a boil, stirring until thickened. Simmer
2-3 minutes. Remove bay leaf and stir in cooked mushrooms, turkey,
nutmeg, salt & pepper. Meanwhile in medium bowl, combine tomatoes and
mixed herbs. Season with salt and pepper. Spoon half of vegetable
mixture into large oven proof dish. Top with 3 sheets of lasagna and half
of turkey mixture. Repeat layers and place remaining pasta sheets on top.

3. In small bowl, mix yogurt and egg. Spoon
over lasagna, spreading into corners. Sprinkle with parmesan
cheese. Bake for 45 minutes.