Turkey and Veggie Lasagna by C. Kemp

Yummy, easy turkey and veggie lasagna.

8 oz (1/2 package) lasagna noodles, uncooked
15 oz container ricotta cheese (I use lowfat)
2 cups mozzarella (I use part-skim), divided
1/2 cup parmesan (I like the shredded kind)
2 eggs
1 1/2 to 2 jars pasta sauce (depending on how saucy you like it)
1 lb ground turkey, cooked and drained
1 med zucchini, chopped
1 pkg frozen spinach (I think it's 10 oz?)
1 tsp parsley flakes

1. Cook zucchini in pan with olive oil, salt, and pepper, then set aside. Cook spinach in microwave according to package directions, then squeeze out water thoroughly. Cook ground turkey and drain.

2. Preheat oven 350 F. In medium bowl, combine ricotta, 1 cup mozzarella, parmesan, and eggs, mix well. Cover bottom of 13 X 9 pan with a thin layer of pasta sauce. In separate bowl combine rest of pasta sauce, ground turkey, zucchini, and spinach.

3. Place 1/3 of the uncooked pasta over sauce (I lay 3-4 noodles lengthwise in pan). Spread 1/2 of the cheese mixture over the uncooked pasta; top with 1/3 of remaining meat sauce.

4. Repeat step 3.

5. Top with remaining uncooked pasta and meat sauce. Cover with foil. Bake 1 hour.

6. Uncover and sprinkle with reserved mozzarella and parsley flakes. Bake an additional 5 minutes or until cheese is bubbly. Let stand 15 mins before cutting and serving. Bon appetit!