Veggie Lasagna

1 TBSP EVOO
4 teaspoons garlic from the jar
1 small onion, chopped
1 cup kale (about 3 leaves, stems removed), chopped into pieces
2 cups eggplant or summer squash (about 1 small eggplant or 2 squash)
diced into pieces
1 (14.5 oz) can no salt added diced canned tomatoes
Optional: 1 lb extra lean ground turkey
2 cup white mushrooms, sliced
1 cup low-sodium or no salt added Cannellini beans (or any white bean),
drained & rinsed use 2 cups of beans if not using any meat
3 Tablespoons red wine vinegar
1 Tablespoon no salt added tomato paste
1 (8 oz) can no salt added tomato sauce
teaspoon crushed red pepper
2 teaspoons dried herbs: salt-free Italian blend, divided
teaspoon black pepper, divided
9 sheets whole grain lasagna noodles
cup low fat ricotta
cup low moisture, part skim mozzarella, shredded

Directions:
1. Preheat oven to 350 degrees.
2. Cook lasagna noodles according to package directions, omitting salt, butter,
and oil.
3. In a sauce pan, heat oil. Add garlic and onion and cook over medium heat for
about 4 minutes. Add kale, tomatoes and eggplant (or squash) and pepper
and cook 3 minutes. Turn up heat to medium-high. Add ground turkey and
cook until meat browns slightly and liquid is absorbed. Add mushrooms,
beans, vinegar, tomato paste, and tomato sauce. Stir in red pepper flakes, 1
teaspoon dried herbs, teaspoon pepper.
4. Mix together mozzarella and remaining 1 teaspoon dried herbs.
5. In a 9 x 13 oven proof dish, place 3 lasagna sheets, one third of lasagna filling
and half of ricotta in small clumps. Repeat placing the lasagna sheets, filling
and ricotta step. Top with 3 more lasagna sheets, remaining filling and top
with mozzarella mixture. Bake for 30 minutes.
Cooking Tips: This can be made ahead and frozen. Also, leftovers can be frozen
and served again another time. Bake at 350 degrees for 30 minutes.