One Skillet Egg Noodle Lasagna

Preheat oven to 350F. Put olive oil in a large, oven proof skillet. Add onion and garlic and cook till softened, then drain diced tomatoes, and add to the skillet with the onion and garlic. Cook over medium high heat for 6-7 minutes till liquid begins to thicken, then add the canned mushrooms. Season with Tony Cachere’s seasoning, then add ground turkey, and begin to brown the meat with the tomato onion mixture.

While meat browns, add egg noodles to salted boiling water, and allow to cook for 4-5 minutes, till partly cooked, but still firm. Add the spaghetti sauce to the meat mixture in the skillet, and mix well. Drain and rinse starch from noodles in a colander, then add noodles to meat mixture once turkey is fully cooked, mixing well.

Remove skillet from heat, pour Alfredo sauce over the top of the noodle-meat mixture, then lay slices of Muenster cheese on top surface till cheese fully covers the meat and noodles. Sprinkle Parmesan cheese over the top. Place in the oven and bake for 30 minutes till cheese is brown and bubbly. Serve with a green salad, and prepare for happy mouths.