White Summer Lasagna - whole wheat lasagna noodles

Method

• Preheat the oven to 350 degrees.
• Start by boiling your pasta water.
• You'll want to use a large pot and fill it almost all the way to the top to cover all the noodles.
• Cook to almost al dente.
• Meanwhile, start browning your ground turkey (if you are using it) in a skillet.
• In a medium bowl, mix the ricotta and parmesan cheeses.
• Add the egg and stir until well mixed.
• Add the spinach and stir.
• Add the squash and eggplant and give it a little toss.
• When meat is almost brown, add the white wine to the skillet and reduce to half.
• Add the cream cheese cubes one or two at a time, mixing along the way until all the meat is coated.
• Add the vegetable stock and basil.
• Drain your cooked noodles well.
• Run with cold water to stop the cooking process.
• In a lightly-greased 9x13" pan, add the first layer of noodles (3-4).
• Add half of your ricotta and vegetable mix.
• Add 1/3 of the meat sauce.
• Repeat a second time.
• For the third layer, use the remaining noodles and the last 1/3 of the meat sauce.
• Place on the middle rack and cook for 40 minutes or until bubbly.
• Enjoy!
• Note: You can use whatever vegetables you like or are in season.
• Asparagus and mushrooms would be excellent in this dish!