Almost Lasagna

We make a version of lasagna that I call "Almost Lasagna" that is very versatile and easy to make ahead and heat later. Add a crusty bread and bagged salad, and dinner is complete!
Ingredients
1 pound elbow macaroni, cooked (or other similarly shaped pasta-like small shells)
1 pound Ground turkey (or beef, chicken, sausage or tofu crumbles)
1 jar Pasta Sauce (26 ounces)
freshly grated Parmesan cheese
2 selects eggs
1 pound Ricotta cheese
2 cups mozzarella cheese, shredded
2 cups Veggies (diced zucchini, matchstick carrots, etc.)
salt and pepper
Directions
Brown meat and drain well, if necessary.
While meat is cooking, stir together eggs, ricotta, grated Parmesan and salt and pepper.
Mix cooked meat, macaroni, sauce and veggies. Add ricotta mixture and blend well.
Coat a 9-by-13 baking pan with cooking spray or olive oil and spread half of macaroni mixture evenly over the bottom. Top with a cup of mozzarella and a healthy sprinkle of grated Parmesan. Add the remaining macaroni mixture and top with another cup of mozzarella and another sprinkle of Parmesan. Cover with foil.
Coat a 9-by-13 baking pan with cooking spray or olive oil and spread half of macaroni mixture evenly over the bottom. Top with a cup of mozzarella and a healthy sprinkle of grated Parmesan. Add the remaining macaroni mixture and top with another cup of mozzarella and another sprinkle of Parmesan. Cover with foil.
Heat your oven to 350 degrees F and bake the casserole for 20 minutes. Uncover and bake for another 10 to 20 minutes until the cheese on top is lightly browned and bubbly.