Preheat your oven to 375F (190C).
Bring a large pot with water to a boil. Add your noodles and stir and cook for 4-5 minutes. You can either leave them in the pot until needed, or strain into a colander.
While the water is heating, heat a large skillet to medium high heat, and add the olive oil.
Add the ground turkey and diced onion and cook until the turkey is browned and there is no longer any pink.
Next, add the zucchini to the pan and stir and cook for 2-3 minutes.
Season the meat and veg mixture with the salt, garlic powder, and Italian seasoning.
Pour the entire jar of pasta sauce into the pan and stir everything together.
Make the recipe for Cashew Ricotta (link is in the notes below) using your blender.
Assemble the lasagna by laying 3 noodles on the bottom of a 9x13 casserole dish. Next, spread ⅓ of the cashew ricotta mixture over the noodles. Then, spoon and spread ⅓ of the meat sauce over the cream.
Repeat these layers one more time: 3 noodles, ⅓ cashew cream, ⅓ meat sauce.
For the final layer, add the 3 noodles, then spoon the remaining meat sauce, then dollop the remaining cashew cream over the top. Use a sharp knife to swirl the dollops.
Bake the lasagna in the preheated oven for 25 minutes. Enjoy!
