Ingredients:

• 1 box of Tinkyada lasagna noodles (or any gluten free lasagna noodles)
• 1 jar pasta sauce (I used Prego No Sugar Added)
• 1/2 lb ground turkey (optional)
• 1 zucchini (I shaved mine with a vegetable peeler, but you can also just slice it thin)
• 1/2 cup mushrooms
• 3 medium tomatoes, diced
• 2 cloves garlic, minced
• 1 15 oz container ricotta cheese
• 1/3 cup Parmesan cheese
• 8 oz shredded mozzarella
• 1/2 tsp red pepper flakes (if using ground turkey)
• Salt and pepper to taste
• 2 tbs olive oil
• Fresh basil (optional)

Instructions:

1. Preheat oven to 350 degrees.
2. Place your noodles in a 9×13 casserole dish. Boil some water (I boiled mine in a teapot) and pour over noodles. Cover with aluminum foil. Let sit while you prepare the rest of the dish.
3. Heat a large skillet over medium heat. Add in olive oil, zucchini, tomatoes, mushrooms, and garlic. Sauté for 5 minutes or until tender. Add a pinch of salt at the end of cooking. Set aside.
4. If using ground turkey, brown ground turkey in the large skillet over medium heat. Season with salt, pepper, and red pepper flakes. Pour in jar of pasta sauce and mix together. Set aside.
5. In a bowl, mix together ricotta cheese and Parmesan cheese. Taste it and add salt if it tastes like it needs its!
6. Drain lasagna noodles and set aside.
7. Time to assemble! Pour a layer of meat sauce (or just sauce if skipping the meat) in the bottom of the casserole dish. Lay down 3 noodles side by side. Add a layer of ricotta cheese mixture. Add a layer of sautéed veggies. Sprinkle a layer of mozzarella cheese. Repeat until you run out of lasagna noodles. For the top layer, add meat or plain sauce, top with a generous layer of mozzarella!
8. Cover dish in aluminum foil and bake for 30 minutes. Uncover and broil for 5 additional minutes to brown/melt the top layer of cheese.
9. Garnish with basil and serve!