Lasagna Recipe

1 lb. ground turkey breast (optional)

1 1/2 tbsp. basil and parsley

1 or 2 zucchini

1 small onion

1 (32 oz.) jar spaghetti sauce (or homemade)
1 (8 oz.) pkg. lasagna noodles, uncooked
24 oz. part skim ricotta

2 cups Mozzarella cheese,shredded

Brown ground turkey in skillet with onion and zucchini; add Italian seasoning and mix well. In a bowl mix the meat and veggie mixture or veggie mixture for vegetarian lasagna with ricotta cheese.  Into 9x13 inch metal pan pour enough spaghetti sauce to cover bottom. Top with single layer of noodles. Spread with half of meat and ricotta cheese. Top with 1/3 of Mozzarella cheese.Add another layer of noodles and lightly cover with spaghetti sauce. Cover with remaining meat and ricotta cheese and 1/3 of Mozzarella. Add third layer of noodles and cover with remaining spaghetti sauce.
Cover tightly with foil and bake at 350-375 degrees for 1 hour. Top with remaining Mozzarella. Replace foil and let stand for 10-15 minutes.  For browned cheese (which we love) broil for about 3 to 5 mins.  Watch closely to make sure not to burn the cheese.

Served with homemade garlic bread and fresh green beans.  Bread recipe on separate post.

NOTE: May be made ahead and reheated or frozen. Heat some extra sauce in saucepan and ladle over top of each serving if lasagna seems too dry.