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Serves 6

Total Calories: 291 Macros: Carb 32g , Protein 29g, Fat 6g

Ingredients:
1 Tbsp. olive oil
2 cups sliced mushrooms (Button, Portobello or Chestnut)
1 1/4 cups fat-free milk
1 Tbsp. butter
1/4 cup all-purpose flour
1 bay leaf
1 lb. cooked turkey breast, cubed
1/2 tsp. grated nutmeg
Salt and pepper to taste
14-oz. can chopped plum tomatoes, drained
1 tsp. dried mixed herbs
9 lasagna sheets, cooked

For the topping
1 cup fat-free plain yogurt
1 medium egg, lightly beaten
1Tbsp. shredded Parmesan Cheese

Directions:
START: Preheat oven to 350 degrees F. Heat oil in a medium saucepan, and cook mushrooms until tender and juices have evaporated. Remove from pan and set aside. PREPARE: 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 and salt and pepper. Meanwhile, in a medium bowl, combine tomatoes and mixed herbs, and season with salt and pepper. Spoon half of vegetable mixture into a large ovenproof dish. Top with three sheets of lasagna and half of turkey mixture. Repeat layers and place remaining pasta sheets on top. COOK: In a small bowl, mix yogurt and egg. Spoon over lasagna, spreading mixture into corners. Sprinkle with Parmesan cheese and bake 45 minutes.

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