1 tbsp olive oil
1 white onion, chopped
1 large carrot, peeled and chopped
1 large stalk celery, chopped
4 cloves garlic, chopped
1/2 tsp dried oregano
2 tbsp balsamic vinegar
2 28oz BPA-free cans unsalted whole tomatoes with basil
1 tbsp ray honey
1/2 tsp sea salt, divided
1 tsp fresh ground black pepper, divided, plus additional to taste
1 9oz package frozen chopped spinach, thawed
Olive oil cooking spray
1 lb ground turkey breast
15oz reduced-fat ricotta cheese (about 2 cups), drained
1/3 cup loosely packed chopped fresh basil leaves
12 whole-wheat no-boil lasagna noodles
4oz reduced-fat, grated Italian four-cheese blend

1 tbsp olive oil 1 white onion, chopped 1 large carrot, peeled and chopped 1 large stalk celery, chopped 4 cloves garlic, chopped 1/2 tsp dried oregano 2 tbsp balsamic vinegar 2 28oz BPA-free cans unsalted whole tomatoes with basil 1 tbsp ray honey 1/2 tsp sea salt, divided 1 tsp fresh ground black pepper, divided, plus additional to taste 1 9oz package frozen chopped spinach, thawed 1 lb ground turkey breast 15 oz reduced-fat ricotta cheese (about 2 cups), drained 1/3 cup loosely packed chopped fresh basil leaves 12 whole-wheat no-boil lasagna noodles 4 oz reduced-fat, grated Italian four-cheese blend

In a Dutch oven or large saucepan on medium-high, heat oil. Add onion, carrot and celery and cook, stirring occasionally, until soft and lightly browned, 10 to 12 minutes. Add garlic and oregano and cook, stirring constantly, 1 minute. Add vinegar and let bubble for 10 to 20 seconds, scraping any browned bits in bottom of pan. Add tomatoes and stir to combine, breaking up with a spoon. Bring to a boil, then reduce heat to medium to medium-low and maintain a steady simmer. Cook for 1 hour, stirring every 10 to 15 minutes, until thickened. Stir in honey, 1/4 tsp salt and 1/2 tsp pepper.
Using an immersion blender, blend sauce to a lightly chunky puree. (MAKE AHEAD: Sauce may be made up to 2 days in advance; cover and refrigerate in an air-tight container.)
Place spinach in a fine mesh strainer and press firmly to drain. Mist a large skillet with cooking spray and heat on medium-high. Add turkey and cook, breaking up with a spoon, until no longer pink, 4 to 5 minutes. Add spinach, remaining 1/4 tsp salt and 1/2 tsp pepper and cook, stirring frequently, until heated through, about 2 minutes. Transfer to a medium bowl.
In a second medium bowl, combine ricotta and basil. Season with additional black pepper.
Reheat marinara sauce in a large saucepan on medium heat until steaming hot(if sauce is still hot you can skip this step). Spread 3/4 cup sauce inside a 9 x 13-inch baking dish. Top with 4 noodles, half of ricotta, one third of cheese blend, half of turkey and 1 cup sauce. Repeat once more, starting with noodles and ending with sauce. Top with remaining noodles, remaining sauce and remaining cheese blend. Cover with foil and bake for 30 minutes. Remove foil and bake until cheese is melted and sauce is bubbling, 5 to 10 minutes more. Rest for 15 minutes before serving.