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, shreddedDirections: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.