Veggie lasagna

I have a love of pasta dishes, but have yet to love a pasta dish made with GF pasta. I have always used "sneaky cooking" to incorporate vegetables into my lasagna, so I decided to use "sneaky cooking" to make a GF lasagna.

This recipe does not use vegetables instead of meat (which is why I call it veggie lasagna instead of vegetarian lasagna), but instead uses vegetables as a substitute for noodles. However, this dish could easily be made completely vegetarian by omitting the ground meat, as the eggplant and mushroom add a great "meaty" texture and flavor.

4 (about) zucchini or summer squash, sliced length-wise with a mandolin
1.5 jars pasta sauce
1-1.5 lbs ground turkey (or ground beef)
Mushrooms, sliced
1 onion, diced
1 box frozen chopped spinach, cooked and drained really well
I box winter squash, cooked
1 big container of ricotta cheese
2 bags of shredded Italian cheese
(In addition, I normally also use a diced and roasted eggplant, but my supermarket was out)


Pour 1.5 jars of sauce into a mixing bowl. Add meat, mushrooms, and onion (and eggplant).

Combine ricotta, spinach, and squash.

Just cover the bottom of a 9x13 pan with sauce. Build up layers of zucchini noodles, ricotta mixture, and sauce mixture then top each with cheese. Bake at 350 degrees for 45 minutes to an hour, or until it looks done.
 
This lasagna is fairly watery right after you take it out of the oven due to the vegetables having a higher water content than traditional pasta noodles. This was a slight pain when I served it the night that I made it.
 
However, I was able to drain the liquid after it cooled, before putting subsequent servings into containers to take to work.