Turkey Zucchini Lasagna

4 serving Turkey, Butterball Ground Turkey 93% Lean (1 serving = 4 ounces)
2.5 serving Simply Balanced Tomatoe Sauce (1/2 cup)
2 tbsp Basil
2 tbsp Parsley, dried
3 serving Garlic - minced (1 tsp) (by ELLERCADE)
1 serving 1 Med. Green Bell Pepper
1.5 cup Crushed Tomato Sprouts Natural (13 serv/28oz can) (by WOLFKITTY)
2 tsp Oregano, ground
2 cup, chopped Onions, raw
600 grams Zucchini
1 serving Egg whites, Egg Beater Liquid Egg Whites
1 tsp Pepper, red or cayenne
3 cup cheese, Kroger Shredded Low moisture part skim mozzarella cheese
0.25 cup Kraft Shredded Parmesan Cheese Natural Cheese
15 oz Ricotta Cheese, part skim milk

1 zucchini is about 150 grams.

-Preheat oven 375
-Place sliced zucchini on large baking sheet sprinkled w/ salt. Roast 15-20 minutes to help dry out the zucchini a bit.
-Turkey Meat Sauce- Cook garlic, onions, peppers. Once these are cocked a bit add in the ground turkey. Once turkey is cooked add in tomato sauce, crushed tomatoes, oregano, basil, and parsley. Bring to a boil then reduce to a simmer for 25-30 mins. If it needs to be thicker add a tablespoon of tomato paste. Remove and let cool.
-In medium bowl add egg white, ricotta, and parmesan. Season with salt and pepper. Add in 1/2 cup of the slightly cooled meat sauce and stir.
-Assemble lasagna- Spray non-stick cooking spray, spread 1/2 of the meat sauce into the bottom of pan. Place zucchini slices evenly over meat sauce. Spread 1/2 of ricotta mixture, then sprinkle 1/2 of the mozzarella. Repeat layers again. Cover w/ foil and bake 30 mins. Remove foil and bake for 15 mins.

Serving Size: 8

Number of Servings: 8

Recipe submitted by SparkPeople user SADIESL1924.