Ground Turkey and Zucchini Lasagna Bake

I call this recipe a "Lasagna Bake" because there are only 6 noodles and its mostly a veggie/meat/cheese dish. It's really good- but not a traditional lasagna you cut...this is more of a scoop into a bowl kinda meal.

Meat Sauce
1 lb. Ground Turkey
1 Tsp. Ground Basil
1 Tsp. Fennel Seeds
Sea Salt
Pepper
3/4 Jar Tomato Basil Marinara Sauce
1/4 C. Red Wine

Veggies
3 Zucchinis (I used 2 green, 1 yellow)
1 Tsp. Olive Oil
1 Tsp. Ground Basil
Sea Salt
Pepper

Cheese Mixture
2 C. Ricotta Cheese
1 C. Shredded Mozzarella Cheese
1 Egg

6 No-Bake Lasagna Noodles
Crushed Red Pepper
1/2 C. Shredded Mozzarella
1/4 Jar Tomato Basil Marinara Sauce
10 Fresh Basil Leaves, Chopped

Preheat the oven to 375.
Brown the ground turkey in a frying pan. Drain the grease. Season with salt, pepper, fennel and basil. Add the tomato sauce, red wine and simmer.

In another frying pan, heat olive oil. Add the sliced zucchini and season with salt, pepper and basil. Sauté until soft, for about 3 minutes. Remove from heat.

In a large bowl, mix the ricotta, mozzarella and egg. Stir and set aside.

In a 9x13 casserole dish, pour the rest of the tomato sauce in the bottom of the pan. Place 3 noodles on the sauce. Layer with half the meat sauce and then all of the cheese mixture. Layer with 3 more noodles. Top with the veggies, the rest of the meat sauce, mozzarella cheese, basil leaves and a couple swift shakes of the crushed red pepper.

Cover with aluminum foil and bake for 25 minutes. Remove the foil and bake for 5 more minutes.