Zucchini Lasagna

• 4 medium zucchini, sliced horizontally in 1/8 inch slices
• 1 - 20oz. package lean ground turkey
• 1 tbsp. minced garlic
• 1/2 yellow onion, minced
• olive oil
• salt & freshly ground black pepper
• 1 - 28oz. can crushed tomatoes
• 1/4 cup chopped fresh basil
• 1/4 tsp. red pepper flakes
• 1 - 15oz. container reduced fat ricotta cheese
• 1 - 8 oz. bag shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese, divided
• 1 large egg, beaten
• 1/2 tsp. Italian seasoning

Lay the sliced zucchini out and lightly sprinkle with salt.  Cover with paper towels and let sit for 10 minutes.  Blot excess moisture with a paper towel.  Cook in a grill pan 2 minutes per side.  Place on paper towels and set aside.

In a large skillet, brown the ground turkey, season with salt and freshly ground black pepper.  Drain any fat in a colander and set aside.  Drizzle olive oil in the same pan and add the onion and garlic.  Cook for about 2 minutes. Add the meat back into the pan along with the tomatoes, basil and crushed red pepper.  Season with salt and freshly ground black pepper and simmer, covered, on low for 40 minutes.

Meanwhile, in a medium bowl, combine the ricotta, 1/4 cup Parmesan, egg and Italian seasoning.  Mix well.

In a 9x13 greased baking dish spread 1/2 cup sauce on the bottom of the pan.  Layer 1/2 of the zucchini and top with 1/2 of the ricotta mixture, 1/2 of the mozzarella and 1/2 of the sauce.  Repeat the process one more time.  Lastly, sprinkle with the 1/4 cup of Parmesan.

Cover and bake for 45 minutes. Uncover and bake another 15 minutes.  Turn broiler to high and broil until the cheese starts to brown, 2 minutes.   Let cool for 10 minutes before serving.

Enjoy!!!