Step 1

Preheat oven to 375F. Set out a 9x13 inch baking dish.

Step 2

Bring a large pot of well salted water to a boil. Once boiling, add noodles and cook according to package directions (you want them al dente since they'll cook in the oven, which tends to be 3-7 min depending on brand.) Drain and lay flat on parchment paper or baking sheet to prevent sticking.

Step 3

While water boils, warm 1/2 tbsp oil in your largest skillet (it'll need to fit all the sauce later) over medium heat. Once hot, add zucchini, 1/4 tsp salt, and a pinch of pepper. Cook for 5-8 minutes or until browned, stirring often, then add spinach and cook for another 3 minutes, or until fully wilted. (It's important veggies are fully cooked so lasagna isn't watery.) Transfer mixture to a bowl and set aside.

Step 4

To the same pan, add remaining 1/2 tbsp oil. Add turkey and 1/2 tsp salt and cook for 8 minutes, stirring often, until cooked through and no longer pink. Drain any excess water (important so it isn't watery).  Add jars of sauce and stir to combine. Taste and add a pinch of salt if needed.

Step 5

Place cottage cheese, 1/2 cup parmesan, egg, parsley, and a few grinds of pepper in a medium mixing bowl. Mix to combine.

Step 6

Spread 2 cups meat sauce on the bottom of baking dish. Top with 5 noodles, 4 lengthwise and one in the gap (see photos). Layer on half of the cooked veggies, half of the cottage cheese mixture, 3/4 cup shredded mozzarella, and a sprinkle of basil. Repeat with 2 cups more of sauce, remaining noodles, veggies, and cottage cheese.

Step 7

Top with a sprinkle of basil and 3/4 cup mozzarella. Top with 2 cups more meat sauce. Sprinkle with 1/4 cup mozzarella and 2-4 tbsp more parmesan.

Step 8

Cover with foil and bake for 30 minutes. Let stand for 15 minutes to help it set before garnishing with more fresh basil and digging in! Store leftovers in the fridge for up to 5 days.