- 4 tablespoons extra virgin olive oil, divided
- ½ small onion, cut into ¼-inch dice (½ cup)
- 4 cloves garlic, minced
- 8 ounces mushrooms, coarsely chopped
- 1 small zucchini (about 6 ounces), unpeeled and shredded (1 cup)
- 1 medium carrot, peeled and shredded (½ cup)
- Kosher salt and freshly ground black pepper
- 1 pound lean ground turkey
- 2 teaspoons chopped fresh thyme
- 1 26-ounce jar pasta sauce
- 3 tablespoons all-purpose flour
- 2½ cups 1% low-fat milk
- ¼ teaspoon ground nutmeg
- 1 9-ounce box dried no-boil lasagna noodles (16 sheets)
- ½ cup grated Parmesan cheese
- 1 cup shredded part-skim mozzarella cheese
- Preheat the oven to 375°F. Heat 1 tablespoon of the oil in a large Dutch oven or saucepan over medium heat. Add the onion and cook, stirring frequently, until softened, about 7 minutes. Add the garlic and cook an additional 1 minute.
- Raise the heat to medium-high, stir in the mushrooms, zucchini, carrot, and salt and pepper to taste and cook, stirring frequently, until the vegetables are softened, about 8 minutes. Add the turkey and thyme and cook until no longer pink, about 5 minutes. Stir in the pasta sauce, heat through, and set aside.
- Heat the remaining oil in a medium saucepan over medium heat. Add the flour and whisk until smooth, about 2 minutes. Whisk the milk and nutmeg slowly into the flour mixture. Raise the heat and bring to a low boil, stirring constantly. Reduce heat, simmer, and stir until the mixture thickens, about 3 minutes.
- To assemble, lightly oil or coat a 9 x 13-inch baking pan or dish with nonstick cooking spray. Spread 1 cup meat mixture on the bottom. Lay 5 noodles on top, allowing them to overlap. Break the fifth noodle into a few pieces and fill in empty spaces. Top with ¾ cup béchamel sauce, ¼ cup Parmesan, 2 cups meat mixture, and ¼ cup mozzarella. Repeat with a second layer of 6 noodles (overlapping and two broken), ¾ cup sauce, ¼ cup Parmesan, the remaining meat, and ¼ cup mozzarella.
- Top with the remaining noodles, béchamel sauce, and cheese. Cover loosely with foil and bake until bubbly, about 50 minutes. Remove the foil and bake until the cheese melts, 5 minutes.