Prep time: 40 minutes

Cooking time: 30 minutes

Servings: 6 to 8

Ingredients:

– 1 pound ground turkey                                 – 2 carrots, peeled and chopped

– 1 teaspoon salt                                             – 1 cup corn

– 1 teaspoon garlic                                          – 1 jar marinara sauce

– 1 teaspoon pepper                                       – 1 can of tomato sauce

– 1 egg                                                             – 9 lasagna noodles

– 16-ounce tub of ricotta cheese                    – 1 bag shredded mozzarella cheese

– 1 head of broccoli, chopped

Instructions:

Preheat oven to 350 F.

Cook lasagna noodles according to package; drain and set aside.

Brown the ground turkey after seasoning with garlic, salt and pepper.

While the turkey is cooking, steam broccoli, carrots and corn until you can easily stab the broccoli with a fork.

In a bowl, combine the cooked vegetables with the ricotta cheese and egg and mix thoroughly.

In a separate bowl, combine the jar of marinara sauce and the can of tomato sauce.

Spray a 9-by-13-inch pan with cooking spray.

In the pan, spoon over the combined sauces until there is a thin layer of sauce along the entire bottom.

Lay down 3 noodles lengthwise, layer half of the ricotta cheese and vegetable mix and then coat with sauce. Repeat.

Place the final 3 noodles on top and cover with the remaining sauce.

Sprinkle mozzarella cheese over the top of the noodles.

Cover the lasagna with foil and bake for 20 minutes.

Take the lasagna out of the oven and remove foil. Add more mozzarella cheese and bake the lasagna for an additional 10 minutes.

Remove from oven and let sit for 5 minutes, then serve.