Turkey-Vegetable Lasagna

Preparation

1. Cook lasagna noodles as directed on package; drain.
2. Heat oil in Dutch oven over medium-high heat. Cook onions in oil, stirring occasionally, about 5 minutes or until softened. Add turkey breast, salt, black pepper, and red pepper flakes. Cook 6 to 8 minutes, stirring occasionally, until turkey is no longer pink; drain.
3. Add garlic and walnuts. Mix well and cook for an additional 1 to 2 minutes, stirring constantly. Add tomato paste, basil, oregano, thyme, parsley, paprika, Worcestershire sauce, canned tomatoes, and carrots. Mix ingredients well. Heat to boiling; reduce heat. Cover and simmer 30 minutes, stirring occasionally. Add yoghurt just at end of cooking time, stir in gently, and remove from heat.
4. Meanwhile, make the filling: Combine ricotta and spinach leaves in a food processor, pulsing until well blended. Transfer mixture to a medium bowl and fold in beaten eggs.
5. Cover the bottom of a 13x9-inch baking dish with a layer of lasagna noodles. Spoon 1/3 of the meat sauce over the pasta. Sprinkle with 1/3 of the Parmesan cheese, then spread 1/2 of the ricotta mixture on top. Place another layer of pasta on top and repeat with 1/3 of the meat sauce, 1/3 of the Parmesan, and the remaining ricotta mixture. Place a final layer of pasta on top and cover with the remaining meat sauce and Parmesan cheese.
6. Bake at 350°F for about 50 to 60 minutes or until bubbly. Let sit 5 minutes before cutting.