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