Turkey and Veggie Lasagna

• 1 pound Ground Turkey
• 24 ounces, fluid Jar Of Tomato Basil Pasta Sauce
• 6 whole Black Olives Sliced
• 5 whole Mushrooms, Sliced
• 2 cups Shredded Mozzarella Cheese
• 15 ounces, weight Ricotta Cheese
• 1/2 cups Grated Parmesan Cheese
• 9 pieces No-cook Lasagna Noodles
• 1 whole Zucchini, Sliced
• 8 whole Jarred Artichoke Hearts, Sliced

1. Cook turkey in a skillet over medium heat until no longer pink and then drain off juice.
2. Add cooked turkey to the pasta sauce in a pot on high heat along with black olives and mushrooms until it comes to a boil.
3. Remember to stir while it is cooking you dont want it to burn and stick to the bottom of the pot.
4. Once it comes to a boil, reduce heat to medium and simmer for 45 minutes.
5. While this is cooking combine the cheeses in a bowl use either a flat spatula or your hands to mix the cheeses together.
6. Once the sauce has reduced in the pot by about an inch then remove from heat.
7. Preheat oven to 350 degrees (F).
8. Using a 13x9 inch pan, put a small amount of meat sauce on the bottom and then arrange 3 uncooked noodles on the bottom.
9. Next add more sauce and some of the artichoke hearts and zucchini slices and then some of the cheese mixture.
10. Repeat these layers until you have filled the pan.
11. Make sure the top layer is the cheese mixture.
12. Cover with foil and bake for 45 minutes.
13. Remove foil and bake for another 10 minutes or until top is bubbly.
14. Remove and let cool for 10 minutes and then slice and serve.

ground turkey, tomato basil, black olives, mushrooms, mozzarella cheese, ricotta cheese, parmesan cheese, nocook lasagna noodles, zucchini, hearts

Taken from tastykitchen.com/recipes/main-courses/turkey-and-veggie-lasagna/ (may not work)