Saute minced garlic and chopped onion in the olive oil over medium heat until fragrant, about 3-4 minutes.
Add ground turkey or beef and season with salt and pepper to taste. Cook until browned.
Add crushed tomatoes, diced tomatoes, tomato sauce, tomato paste, oregano, cumin, bay leaves and fresh basil. Stir until thoroughly combined.
Bring to a medium boil then simmer for 1 hour, stirring periodically.
For the lasagna
Preheat the oven to 375 degrees F.
Dice zucchini and squash into ¼-inch cubes and cut polenta tube into ⅛-¼-inch slices.
Mix ricotta with ¼ cup shredded mozzarella and ¼ cup shredded Italian blend. In a separate bowl, mix together 1 cup shredded mozzarella and 1 cup shredded Italian blend.
Spread ½ cup of meat sauce to the bottom of a casserole dish. Add on a layer of polenta slices. Add a thin layer of the ricotta mixture on top of the polenta, and then a layer of diced vegetables. Top with shredded cheeses.
Repeat this process 2-3 times depending on the size of your casserole dish, finishing with a layer of polenta and a layer of shredded cheeses.
Cover with aluminum foil and baked for 25-30 minutes. Prevent the foil from sticking to the cheese using cooking spray or toothpicks.
Remove foil and bake uncovered for another 25-30 minutes, until the sauce is bubbling and the cheeses are melted.
Let stand for 5-10 minutes before cutting. Serve hot.
*You may substitute these cheeses with reduced fat options if you’d prefer!