1. preheat oven to 450°F

2. Lightly steam the onion, broccoli, carrots, cauliflower, zucchini, sweet potato until soft (about 10 minutes)

3. Add the spinach leaves and finish steaming until just wilted (about 3 minutes)

4. While the vegetables are steaming, cook your ground turkey or ground beef on the stovetop.

5. While the vegetables are steaming: Pour 1 jar of tomato sauce into a large bowl

6. Add the ricotta ingredients to the tomato sauce. Stir.

7. Once the vegetables are lightly steamed, transfer to a blender or food processor. Add the cumin, fresh herbs, and garlic to the food processor or blender.

8. Add the pureed veggie mix to the tomato sauce. Stir.

Assembly

1. Add a thin layer of tomato sauce on the bottom of your pan.

2. Layer the lasagna noodles so they are overlapping a 1/2 inch for each noodle.

3. Spread a layer of mozzarella cheese (or dairy free cheese) on top of each noodle.

4. Spread a layer of sauce.

5. Layer cooked ground meat.

6. Repeat, until all your ingredients are gone, alternating directions for your noodles.

Finishing touches

1. Top with sauce and cheese, put foil loosely on the top of the casserole, and put it in the oven.

2. After 1/2 hr, reduce the cooking temperature to 350°F.

3. Cook an additional half an hour up to a full hour, then let it rest for 15-20 minutes before slicing.

   Many people serve at almost room temperature, but this is not necessary unless you added a lot of sauce in between each layer.

4. I take the 2nd jar of sauce and pour half on top of the lasagna and serve the other half in a bowl for dinner. It's nice having 1-2 cups sauce leftover as well.

5. Slice and serve! Mangia! Mangia!

6. **Extra ingredients? Make a second lasagna and freeze it!