Guilt Free Greek Lasagna

• 5 sun-dried tomatoes (not oil-packed)
• 2 teaspoons olive oil
• 1 12 cups chopped red onions
• 2 teaspoons minced garlic
• 1 14 lbs extra-lean ground turkey
• 8 ounces lean Italian turkey sausage
• 1 cup packed grated unpeeled zucchini
• 2 cups your favourite pasta sauce, tomato
• 1 (8 ounce) cantomatoes with mixed Italian herbs, undrained, chopped
• 1 tablespoon dried Italian seasoning
• 1 tablespoon balsamic vinegar
• 1 tablespoon brown sugar
• 14 teaspoon fresh ground black pepper
• 14 cup minced fresh basil leaf
• 2 cups light ricotta cheese
• 2 ounces crumbled feta cheese with herbs
• 1 (8 ounce) package frozen spinach, thawed, squeezed dry and chopped
• 1 egg
• 12 whole wheat lasagna noodles
• 1 12 cups four cheese blend, shredded

1. Pour 1/2 cup of boiling water over sun-dried tomatoes and let soak while you prepare the sauce.
2. To make sauce, heat olive oil over medium-high heat in a large pot.
3. Add onions and garlic.
4. Cook and stir until onions have softened, about 4 minutes.
5. Add ground turkey and sausage, breaking up any large pieces.
6. Cook until meat is no longer pink.
7. Add zucchini and cook for 2 minutes.
8. Add from pasta sauce to ground black pepper inclusive.
9. When sun-dried tomatoes are soft enough, drain and chop them (fine) and add to sauce.
10. Bring sauce to a boil.
11. Reduce heat to low and simmer, covered, for 20 minutes.
12. Stir in minced basil and remove from heat.
13. Combine ricotta, feta and spinach in a bowl.
14. Refridgerate until needed.
15. Cook lasagna noodles according to package directions.
16. Drain well.
17. Preheat oven to 375 degrees F. To assemble lasagna, lightly spray a deep 9 x 13-inch casserole dish with cooking spray.
18. Spoon some meat sauce over bottom of dish.
19. Arrange 4 noodles over sauce and layer as follows: 1/3 meat sauce, 1/2 4-cheese blend, 4 noodles, 1/3 meat sauce, all of the ricotta/spinach mixture, 4 noodles, 1/3 meat sauce, 1/2 4-cheese blend.
20. Cover loosely with foil and bake for 30 minutes.
21. Uncover and bake 10 more minutes.
22. Let lasagna stand for 10 minutes before serving.

tomatoes, olive oil, red onions, garlic, extralean ground turkey, lean italian turkey sausage, zucchini, your favourite pasta sauce, cantomatoes, italian seasoning, balsamic vinegar, brown sugar, ground black pepper, fresh basil leaf, light ricotta cheese, feta cheese, frozen spinach, egg, whole wheat lasagna noodles, four cheese blend

Taken from www.food.com/recipe/guilt-free-greek-lasagna-432959 (may not work)