Turkey Veggie Lasagna

Heat a generous amount of vegetable oil in a large, deep skillet over medium heat; sauté the onion and garlic until they release their fragrance, taking about 5 to 7 minutes. Add the turkey pieces to the skillet and cook, stirring constantly, until they are completely browned on all sides, which should take around 7 to 10 minutes. Combine the crushed tomatoes, tomato paste, water, fresh basil leaves, fennel seeds, Italian seasoning, a pinch of black pepper, and 1/4 cup of chopped parsley into the turkey mixture. Gradually reduce the heat to medium-low and let the sauce simmer, stirring occasionally, until it reaches your desired consistency, which may take anywhere from 60 to 90 minutes.

Meanwhile, cook the butternut squash in a large microwave-safe dish covered with plastic wrap on high for about 5 minutes, or until it's tender. Set the squash aside.

In a separate skillet, cook and stir the spinach over medium heat until it has wilted, taking around 5 minutes. Set the spinach aside.

In another bowl, mix together the ricotta cheese, egg, 2 tablespoons of chopped parsley, a pinch of black pepper, and about two-thirds of the mozzarella cheese. Set this mixture aside.

Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).

Pour about 1 1/2 cups of the sauce into the bottom of a 9x13-inch baking dish. Arrange three lasagna noodles in a layer over the sauce. Spread 1 cup of the ricotta cheese mixture evenly over the noodles. Sprinkle about half of the cooked butternut squash over the ricotta cheese mixture. Layer about half of the wilted spinach over the butternut squash. Place about half of the zucchini slices in a layer on top of the spinach. Repeat this process, ending with three lasagna noodles on top. Spread any remaining ricotta cheese mixture over the top of the lasagna. Finish by topping with any remaining sauce mixture. Cover the dish with aluminum foil.

Bake the lasagna in the preheated oven for 30 minutes. Remove the aluminum foil and sprinkle the remaining mozzarella cheese over the top of the lasagna. Return it to the oven, this time baking uncovered, until the top is golden brown, taking about 30 minutes more. Remove the lasagna from the oven and let it rest for 15 minutes before cutting into individual portions to serve.