Veggie Stuffed Turkey Lasagna

I love lasagna. Cheesy, meaty, carb-filled lasagna. THIS is my homage to lasagna....a little healthier, a lot less cheese, a lot more veggies but equally delicious.

 

Meat Sauce and Noodles
Extra Virgin Olive Oil
(1) 9 oz. package of No-Boil Lasagna (I only used 10 noodles)
1lb. Ground Turkey
45 oz. Tomato Sauce (Approx. 4 cups for sauce, 1/2 cup for bottom, 1/2 cup for top)
2 Cloves Garlic, diced
1 C. Spinach
1 Tsp. Dried Fennel
2 Tsp. Italian Seasoning

Cheese Mixture
15 oz. Ricotta Cheese (part skim) or Cottage Cheese (or half and half)
1/2 C. Shredded Mozzarella
1 egg
1/2 C. Pecorino or Parmesan, grated(divided in half)

Veggies
Extra Virgin Olive Oil
1 Yellow Squash, thinly sliced
1 Green Zucchini, thinly sliced
1/2 Onion, sliced
1 Tsp. Italian Seasoning
Salt
Pepper
Extra Virgin Olive Oil

Preheat oven to 375.

Brown meat with garlic. Drain, as needed (I pat down with paper towels.) Add 4 cups of tomato sauce, fennel, Italian seasoning and a little salt and pepper. Simmer. Add the spinach and stir until wilted.

In a separate pan, heat a little olive oil and start to sauté onions. Add zucchini and squash. Sprinkle with a little salt, pepper and a couple dashes of Italian seasoning. Set aside.

In a large bowl, mix ricotta,  mozzarella, half of the pecorino and egg.

Take the 13 x 9 pan and spread 1/2 C  tomato sauce on the bottom. Layer 5 noodles. Spread the cheese mixture onto the noodles. Then layer with all the veggies. Add the meat sauce. Layer another 5 noodles and top with 1/2 C.  tomato sauce and the rest of the Pecorino cheese. I dolloped the remaining cheese mixture on top, because I had a little left.

Cover with foil and bake for 50 minutes.
Remove foil and bake for additional 5 minutes.

This was SO good!!!
enjoy!
-e