Chock-Full-O-Veggies Lasagna

1. Preheat oven to 375F
2. Heat 1 tablespoon oil in a large Dutch oven or saucepan over medium heat.  Add onion and cook, stirring frequently, until softened, about 7 minutes.  Add garlic and cook and additional 1 minute.
3. Increase heat to medium-higih.  Stir in mushrooms, zucchini, carrot, salt and papper and cook, stirring frequently, until vegetables are softened, about 8 minutes. Add turkey and thyme and cook eat until no longer pink, about 5 minutes.  Stir in pasta sauce, heat thoroughly and set aside.
4. Heat remaining oil in a medium saucepan over medium heat.  Add flour and whisk until smooth, about 2 minutes.  Whisk milk and nutmeg slowly into flour mixture.  Increase heat and bring to a low boil, stirring constantly.  Reduce heat, simmer, and stir until bechamel sauce thickens, about 3 minutes.
5. To assemble, lightly oil or coat a 13 by 9 inch baking pan or dish with nonstick cooking spray.  Spread 1 cup meat mixture on bottom.  Lay 5 noodles on top, allowing them to overlap, breaking the 5th noodle as needed to fill in empty spaces.  Top with 3/4 cup bechamel sauce, 1/4 cup Parmesan, 2 cups meat mixture and 1/4 cup mozzarella.  Repeat with a second layer of 6 noodles, overlapping and breaking noodles to cover completely.  Add 3/4 cup bechamel sauce, 1/4 cup Parmesan, remaining meat mixture and 1/4 cup mozzarella.
6. Top with remaining noodles, bechamel sauce and cheese.  Cover loosely with foil and bake until bubbly, about 50 minutes.  Remove foil and bake until cheese melts, about 5 minutes.

Reprinted with permission for Liz Weiss and Janice Newell Bissex's No Whine with Dinner (M3 Press, 2011).