Directions

1. Preheat oven to 350 degrees F. Lightly oil a 9x13 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, zucchinis 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 the bottom of a 9×13 baking dish; top with 3 lasagna noodles, 1/2 of the ricotta cheese mixture and 1 cup mozzarella cheese. Repeat with a second layer. Top with remaining noodles, tomato mixture and remaining 1/2 cup mozzarella cheese.*
8. Place into oven and bake for 35-45 minutes, or until bubbling. Then broil for 2-3 minutes, or until top is browned in spots.
9. Let cool 15 minutes. Serve, garnished with parsley, if desired.