Mushroom & Turkey Lasagna

There's really nothing like a slice of good lasagna, served piping-hot, fresh from the oven with a medley of melted cheeses ready to tease your palate. Mmm...cheese. Unfortunately, hitting your local Italian food eatery too often can prove costly for your waistline. So you might as well kiss lasagna goodbye if you ever expect to have a top-notch physique, right?

Wrong.

This recipe has plenty of that savory Italian taste, but is much more friendly when it comes to overall calories, carbs and fat. Plus, each serving packs a muscle-building 29 grams of protein. Bon appetit!

Makes 6 Servings

>> 1 Tbsp. olive oil
>> 2 cups sliced mushrooms (button, portobello, chestnut)
>> 11⁄4 cups fat-free milk
>> 1 Tbsp. butter
>> 1⁄4 cup all-purpose flour
>> 1 bay leaf
>> 1 lb. cooked turkey breast, cubed
>> 1⁄4 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
>> 1 Tbsp. shredded Parmesan cheese