Turkey Vegetable Lasagna

ingredients

1 pound lasagna noodles cooked

1 pound ground turkey

8 ounces mushrooms, sliced

1 cup yellow squash, chopped

1 green bell pepper, chopped

1 small onion, chopped

2 cloves garlic, minced

2 tablespoons vegetable oil

28 ounces pasta sauce

1 teaspoon dried basil

32 ounces ricotta cheese

3-4 cups shredded mozzarella cheese

2 eggs

1/2 cup grated Parmesan cheese

salt and pepper

Directions:

Add the oil to a deep fry pan over medium heat. Add the onions, peppers, mushrooms, salt and pepper. Cook until the onions clear about 2-3 minutes.

Add the turkey, garlic and cook until the turkey is browned. Add in the sauce, basil, and squash. Cook for 3-4 minutes. Reserve about a cup of the sauce for the top of the lasagna.

In a medium bowl, mix the ricotta, 2 cups of the mozzarella cheese, Parmesan and eggs.

Cook the lasagna noodles in a large pot of boiling water for 10 minutes, or until al dente. Rinse with cold water, and drain.

Preheat oven to 350 degrees.

Spread 1 cup tomato sauce into the bottom of a 9×13 inch baking dish. Layer the lasagna noodles, ricotta mix, sauce, and Parmesan cheese. Repeat layering, and top with remaining 2 cups mozzarella cheese.

Bake, uncovered, for 40 minutes. Let stand 15 minutes before serving.

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