Mushroom & Turkey Lasagna

- 12 lasagna noodles (I accidentally bought the ones that you had to boil first - turns out it's not hard to do at all - directions will not change, either way)

- 1/3 of a red onion, chopped small

- 3 cloves of garlic, minced

- 1 1/2 jars of pasta sauce, your choice. I used a No Name (yellow label) mushroom-flavour sauce. I find the No Name things usually have less "additives". Make your own if you want to be extra good!

- ~3 cups of button mushrooms, sliced

- ~2 cups of Daiya (I used both cheddar and mozzarella this time)

1 pkg of ground turkey

1. Cook onions and garlic in oil. Once onions are translucent, add turkey and cook. 

2. Boil lasagna noodles, if necessary.

3. In a 9x13 pan, add the following layers in order (bottom to top, obviously) sauce + meat + noodles + sauce + mushrooms + cheese and repeat until you use all of your ingredients up! When you get to your last noodles, make sure to finish it with a layer of sauce and cheese! 

4. Bake uncovered (if you used the already-boiled noodles, cover if not) for 40 minutes on 350. I took it out when it was done and added more cheese and let it sit in the oven (turned off) for another 10 minutes before eating.