Turkey Lasagna with Butternut Squash, Zucchini, and Spinach - South Dakota Poultry Industry Association

Ingredients

• * 2 tablespoons vegetable oil
• * 1 onion, diced
• * 4 cloves garlic, chopped
• * 1 (20 ounce) package ground turkey
• * 1 (28 ounce) can crushed tomatoes
• * 3 (6 ounce) cans tomato paste
• * 1 1/2 cups water
• * 1 1/2 teaspoons dried basil
• * 1 teaspoon fennel seeds
• * 1 teaspoon Italian seasoning
• * 1/4 teaspoon ground black pepper
• * 1/4 cup chopped fresh parsley
• * 3 1/2 cups peeled and cubed butternut squash
• * 1 (10 ounce) package fresh spinach
• * 1 (15 ounce) container fat-free ricotta cheese
• * 1 egg
• * 2 tablespoons chopped fresh parsley
• * 1 (6 ounce) package shredded part-skim mozzarella cheese, divided
• * 9 no-boil lasagna noodles
• * 2 zucchini, sliced lengthwise