1. Pour 1/2 cup boiling water over the sun-dried tomatoes and let soak while you prepare the sauce. 2. To make the sauce, heat the olive oil over medium-high heat in a large pot. 3. Add the onions and garlic. 4. Cook and stir until the onions have softened, about 4 minutes. 5. Add the ground turkey and sausage, breaking up any large pieces. 6. Cook until the meat is no longer pink. 7. Add the zucchini and cook for 2 minutes. 8. Add all of the remaining ingredients except for the fresh basil. 9. When the sun-dried tomatoes are soft enough, drain and chop them finely and add to the sauce. 10. Bring the sauce to a boil. 11. Reduce the heat to low and simmer, covered, for 20 minutes. 12. Stir in the minced basil and remove from the heat. 13. Combine the ricotta, feta, spinach and egg in a medium bowl and mix well. 14. Refrigerate until ready to use. 15. Cook the lasagna noodles according to package directions and drain well. 16. Preheat the oven to 375 degrees F. 17. Grease a deep 9" x 13" baking dish and spoon some meat sauce over the bottom of the dish. 18. Arrange 4 noodles over the sauce and layer as follows: 1/3 meat sauce, 1/2 shredded cheese, 4 noodles, 1/3 meat sauce, all of the ricotta/spinach mixture, 4 noodles, the remaining meat sauce and the remaining shredded cheese. 19. Cover loosely with foil and bake for 30 minutes. 20. Uncover and bake 10 more minutes. 21. Let lasagna stand for 10 minutes before serving. ---------------------------------------------------------------------------
Nutrition
Ingredients
