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1
Preheat the oven to 375F.
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2
Heat 1 tablespoon of the oil in a large Dutch oven or saucepan over medium heat.
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3
Add the onion and cook, stirring frequently, until softened, about 7 minutes.
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4
Add the garlic and cook an additional 1 minute.
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5
Raise the heat to medium-high, stir in the mushrooms, zucchini, carrot, and salt and pepper to taste and cook, stirring frequently, until the vegetables are softened, about 8 minutes.
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6
Add the turkey and thyme and cook until no longer pink, about 5 minutes.
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7
Stir in the pasta sauce, heat through, and set aside.
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8
Heat the remaining oil in a medium saucepan over medium heat.
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9
Add the flour and whisk until smooth, about 2 minutes.
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10
Whisk the milk and nutmeg slowly into the flour mixture.
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11
Raise the heat and bring to a low boil, stirring constantly.
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12
Reduce heat, simmer, and stir until the mixture thickens, about 3 minutes.
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13
To assemble, lightly oil or coat a 9 x 13-inch baking pan or dish with nonstick cooking spray.
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14
Spread 1 cup meat mixture on the bottom.
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15
Lay 5 noodles on top, allowing them to overlap.
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16
Break the fifth noodle into a few pieces and fill in empty spaces.
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17
Top with 3/4 cup bechamel sauce, 1/4 cup Parmesan, 2 cups meat mixture, and 1/4 cup mozzarella.
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18
Repeat with a second layer of 6 noodles (overlapping and two broken), 3/4 cup sauce, 1/4 cup Parmesan, the remaining meat, and 1/4 cup mozzarella.
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19
Top with the remaining noodles, bechamel sauce, and cheese.
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20
Cover loosely with foil and bake until bubbly, about 50 minutes.
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21
Remove the foil and bake until the cheese melts, 5 minutes.
