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1
Preheat oven to 350 degrees F.
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2
Remove the casing from turkey sausage and discard.
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3
Heat a nonstick saute pan over medium-high heat.
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4
Add the turkey sausage and brown until thoroughly cooked, about 1 1/2 minutes.
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5
Drain and discard any grease in the pan.
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6
Remove sausage from heat and add the ricotta and 1/2 cup mozzarella.
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7
Stir until well blended.
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8
Set aside.
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9
Heat 1 teaspoon olive oil in a small, non-stick saucepan over medium-high heat.
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10
Add the garlic, crushed red pepper flakes, and chopped basil and saute until the garlic just begins to soften, about 1 minute.
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11
Add the tomatoes and bring to a simmer.
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12
Remove from heat and set aside.
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13
Heat the remaining 2 teaspoons olive oil in a large nonstick saute pan over medium-high heat.
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14
Add onion, oregano, parsley, and thyme and saute until onions are just soft, about 2 minutes.
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15
Add the mushrooms and zucchini and continue sauteing until the vegetables are tender, about 2 minutes.
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16
Remove from heat and add half of the tomato sauce to the sauteed vegetables.
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17
To assemble, line the bottom of a lasagna pan (roughly 13 by 9 inches) with 1/4 of the tomato sauce.
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18
Top with 2 lasagna noodles.
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19
Then spread half of the sausage mixture on top of the pasta.
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20
Cover the sausage layer with about half of the vegetable mixture.
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21
Top the vegetable layer with the remaining sausage mixture.
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22
Then top that layer with the remaining lasagna noodles and add the remaining tomato sauce over top.
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23
Sprinkle with the remaining mozzarella.
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24
Bake for 25 minutes.
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25
Remove from heat and let stand for 5 minutes before cutting.
