Vegie, Turkey & Artichoke Lasagna

• 1/2 lb ground turkey
• 3/4 lb lasagna noodles, uncooked
• 2 med zucchini, grated
• 2 med yellow squash, grated
• 2 med carrots, grated
• 1/2 to 3/4 cup artichoke hearts, drained, and coarsely chopped
• 36 to 50 oz (2 jars) pasta sauce
• 1 cup ricotta
• 1 TB dried basil (or 1/4 cup fresh chopped)
• 1 tsp salt
• 1 tsp lemon juice
• grated parmesan cheese

1. Grate zuchini, squash and carrot. Mix together.
2. Brown the ground turkey; drain off any grease. Sprinkle with 1/2 tsp salt.
3. Mix ricotta with lemon juice and basil.
4. Layering the pan:
5. Large lasagna pan, approx. 10 x 15.
6. Layer 1 -- coat bottom with pasta sauce
7. Layer 2 -- arrange lasagna noodles, don't crowd
8. Layer 3 -- spread ricotta mixture evenly
9. Layer 4 -- noodles
10. Layer 5 -- turkey and artichokes
11. Layer 6 -- about 1 cup of pasta sauce
12. Layer 7 -- noodles
13. Layer 8 -- grated vegies, spinkle with 1/2 tsp salt
14. Layer 9 -- noodles
15. Layer 10 -- spread remaining pasta sauce, cover noodles well
16. Cover pan with parchment paper, and then with aluminum foil. Bake in 350 degree oven for an hour or more, until noodles are tender.
17. Serve with grated parmesan.

ground turkey, lasagna noodles, zucchini, yellow squash, carrots, hearts, pasta sauce, ricotta, tb, salt, lemon juice, parmesan cheese

Taken from www.epicurious.com/recipes/member/views/vegie-turkey-artichoke-lasagna-50083564 (may not work)