8ouncesno-boil lasagna noodles or regular lasagna noodles cooked according to directions and drained*see notes below
1 1/2- 2 cupsshredded mozzarella cheeseor non-dairy-alternative or to taste
Preheat oven to 375℉ degrees. Grease a 9-by-13 inch baking dish with oil.
Add olive oil to a large saute pan set over medium heat. Add onion and carrot and cook until softened, about 3 minutes. Add spinach/kale, garlic, and a large pinch of salt. Cook until greens are wilted, 1 to 2 minutes.
Add ground turkey to the pan and use the back of a spoon or spatula to break up the meat and combine the veggies and meat really well. Continue to stir and break up the meat until it is fully cooked. Add vinegar and tomatoes and simmer for 2 to 3 minutes. Taste sauce and season with additional salt and pepper as needed.
Spread 1 ½ cups of marinara sauce in the bottom of the greased baking dish. Add a layer of lasagna noodles. Scoop half of the turkey-veggie sauce on top of the noodles and spread into an even layer. Sprinkle ½ cup cheese on top of the sauce. Make a second layer with the noodles, turkey-veggie sauce, and ½ cup cheese.
Place a final layer of lasagna noodles on top then spread the remaining 1 ½ cups marinara sauce over the noodles. Sprinkle the remaining ½ cup cheese over the top evenly.
Cover baking dish with foil and bake for 35 minutes. Remove the foil and broil the top of the lasagna until the cheese is golden and bubbly. Allow to cool for 20 minutes then slice into portions and serve.
*If boiling lasagna noodles before baking, reduce the amount of marinara sauce to 2 cups, dividing the sauce between the bottom of the pan and the top of the lasagna.