Abundant Table Zucchini Lasagna

Ingredients:
Onions, raw, 1 cup, chopped (remove)
*Turkey, Ground turkey, 93% lean, 16 oz (remove)
Del Monte Diced Tomatoes, No Salt Added, 3 cup (remove)
Oregano, ground, 3 tbsp (remove)
Salt, 2 tsp (remove)
Zucchini, 2 cup, sliced (remove)
Ricotta Cheese, part skim milk, 1 cup (remove)
Parmesan Cheese, grated, .5 cup (remove)
Bertolli EVOO (1 tbsp), 2.5 serving (remove)

Preheat oven to 375`F. Heat 2 TBS of the oil in a large skillet over medium heat. Add onion and red popper flakes; cook, stirring occassionally, until onion is tender; about 8 minutes. Add trukey and cook, breaking up large pieceds, until brown. Add tomatoes and bring to a boil. Reduce heat and simmer until thickened, about 20 minutes. Stir in oregano and salt. Let cool. Slice zucchini lengthwise into 1/8 " thick strips. Put 5 or 6 slices , overlapping slightly, in bottom of an 8"x 8" baking dish. Top with 1 cup of sauce. Dot with 1/4 C. Ricotta and season with pepper. Top with Parmesan. Bake 50-60 minutes, until lasagna is bubbling and top is trown. Let stand 10 minutes before serving.

Serving Size: makes 4 large servings

Number of Servings: 4

Recipe submitted by SparkPeople user SLATERM1956.