Preheat oven to 450 degrees. Spray an 8×11.5 glass or ceramic baking dish with cooking spray. Set aside.
Place a large pot of water over high heat. Add a large handful of salt. Bring to a boil.
Place a large saute pan over high heat. Add 1 tbsp canola oil. Once the oil is almost smoking hot, add the ground turkey to the pan. Sprinkle the turkey 1 tsp kosher salt and 1/2 tsp freshly cracked black pepper. Using a wooden spoon or spatula, break up the turkey. Allow the turkey to brown, stirring occasionally, until cooked through. Remove browned turkey from pan, drain and set aside. Return saute pan to medium heat.
Add 1 tbsp canola oil to the saute pan. Add the crimini mushrooms, onions and carrots to the pan. Saute the veggies over medium heat, stirring occasionally, for 10-15 minutes until the onions are translucent and the carrots are soft. Add the garlic to the pan and saute for another 1 minute. Add the dried basil and oregano. Saute for 1 more minute.
Using your hands, individually crush the whole tomatoes into pan. Be careful of squirting juice! Once all the tomatoes have been crushed, add the rest of the juice left in the can as well as the browned turkey back into the pan. Stir. Bring sauce to a simmer.
Simmer sauce over medium heat until nearly all of the liquid from the tomatoes has cooked away, about 30-40 minutes stirring occasionally. Once liquid has cooked away, taste and adjust seasonings as desired with kosher salt and freshly cracked black pepper.
After about 20 minutes of simmering the sauce, boil the pasta according to the directions on the package. Drain.
Add the cooked pasta, diced zucchini and basil to the finished sauce. Stir thoroughly to evenly coat. Pour the pasta and sauce into the prepared baking dish. Sprinkle mozzarella and Havarti evenly over the top of the pasta. Place into a preheated 450 degree oven. Bake until the cheese is melted and golden in areas, about 15-20 minutes. Remove from oven and let cool for at least 5 minutes before serving. Garnish with fresh basil if desired.
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