Almost Lasagna

This made SO MUCH. I put a ton more vegetables in than was called for-almost an entire bag of spinach, two zucchini, and a red pepper-basically what's in the Farmer's Market Lasagna that we love. There was enough that we ate (large portions) for dinner and lunch the next day, and then had enough to freeze... which we unfroze a few days later when I forgot to take anything else out. That batch was better-the sauce was able to soak into everything, and we made it with cheddar cheese because we had no mozzarella-and that was a good switch (I think we'd use cheddar next time-it makes it different!)

Ingredients

• 1 pound elbow macaroni, cooked, (or other similarly shaped pasta-like small shells)
• 1 pound Ground turkey, (or beef, chicken, sausage or tofu crumbles)
• 1 jar Pasta Sauce, (26 ounces)
• freshly grated Parmesan cheese
• 2 eggs
• 1 pound Ricotta cheese
• 2 cups mozzarella cheese, shredded
• 2 cups veggies , (diced zucchini, matchstick carrots, etc.)
• salt and pepper

Directions

1. Brown meat and drain well, if necessary.
2. While meat is cooking, stir together eggs, ricotta, grated Parmesan and salt and pepper.
3. Mix cooked meat, macaroni, sauce and veggies. Add ricotta mixture and blend well.
4. Coat a 9-by-13 baking pan with cooking spray or olive oil and spread half of macaroni mixture evenly over the bottom. Top with a cup of mozzarella and a healthy sprinkle of grated Parmesan. Add the remaining macaroni mixture and top with another cup of mozzarella and another sprinkle of Parmesan. Cover with foil.
5. Heat your oven to 350 degrees F and bake the casserole for 20 minutes. Uncover and bake for another 10 to 20 minutes until the cheese on top is lightly browned and bubbly.