Preparation

• In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until softened.
• Stir until the onion looks translucent and the garlic is fragrant, about 3 minutes.
• Add the ground turkey or beef to the skillet and cook until browned, breaking the meat into small pieces.
• Stir in the zucchini and bell pepper, cooking for an additional 3-4 minutes until glossy.
• Add the crushed tomatoes, tomato sauce, oregano, basil, salt, and pepper, stirring to combine.
• Bring to a gentle simmer and add the broken lasagna noodles, stirring well to ensure they are covered with sauce.
• Cover the skillet and cook for 15-20 minutes, or until the noodles are tender, stirring occasionally.
• Once the noodles are cooked, stir in the fresh spinach, ricotta cheese, and half of the mozzarella cheese until the spinach is wilted and the cheese is melted.
• Remove from heat, top with the remaining mozzarella and grated Parmesan cheese. Cover for a minute to let the top cheeses melt.
• Garnish with fresh basil if desired and serve hot.