Turkey ravioli lasagna a shortcut lasagna one day when the dinner hour was fast approaching and all I had in the freezer was some frozen ravioli. Now I make it often, and my husband and son devour it. From Anne Plesmid of Sagamore Hills Ohio.

Ingredients 

1 pound ground turkey

1/2 teaspoon garlic powder

Salt and pepper to taste

1 cup grated carrots

1 cup sliced fresh mushrooms

1 tablespoon olive oil

1 jar (28 ounces) spaghetti sauce

1 package (25 ounces) frozen cheese ravioli,

cooked and drained

3 cups (12 ounces) shredded part-skim

mozzarella cheese

1/2 cup grated Parmesan cheese

Minced fresh parsley

Method 

In a skillet, cook turkey over medium heat until no longer pink; drain. 

Sprinkle with garlic powder, salt and pepper; set aside.

In a saucepan, cook carrots and mushrooms in oil until tender. Stir in the spaghetti sauce.

Spread 1/2 cup sauce in a greased 13-in. x 9-in. x 2-in. baking dish. 

Layer with half of the ravioli, spaghetti sauce mixture, turkey and cheeses. Repeat layers. Sprinkle with parsley.

Cover and bake at 375° for 25-30 minutes or until bubbly. Uncover; bake 10 minutes longer. 

Let stand 15 minutes before serving. Yield: 12 servings.