METHOD

1. Preheat oven to 350 degrees F. Lightly oil a 9” x 13” baking dish or coat with nonstick spray.

2. In a large pot of boiling, salted water, cook lasagna noodles according to package instructions.

3. Heat olive oil in a large skillet over medium-high heat. Add garlic, onion, zucchini, and carrot. Cook, stirring occasionally, until tender, about 3–4 minutes.

4. Stir in ground turkey and cook until turkey has browned, about 3–5 minutes, making sure to crumble the turkey as it cooks. Season with salt and pepper, to taste. Drain excess fat.

5. Stir in tomatoes, tomato paste, and Italian seasoning until well combined. Bring to a simmer until thickened, about 8–10 minutes.

6. In a medium bowl, combine Ricotta, spinach, Parmesan, and egg. Set aside.

7. Spread 1 cup tomato mixture onto bottom of baking dish. Top with 3 lasagna noodles, half the Ricotta mixture, and 1 cup Mozzarella. Repeat with a second layer. Top with remaining noodles, tomato mixture, and remaining ½ cup Mozzarella.

8. Bake in oven for 35–45 minutes, or until bubbling. Then broil for 2–3 minutes, or until the top is browned in spots.

9. Let cool for 15 minutes. Garnish with parsley and serve.