1. 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.
2. 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.
3. 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.
4. In a small bowl, mix yogurt and egg. Spoon over lasagna, spreading mixture into corners. Sprinkle with Parmesan cheese and bake 45 minutes.
5. Remove from oven, let cool and serve.

Source : muscleandfitness.com