Zucchini Lasagna

Ingredients

• Pam cooking spray

  Oil, original

  1 spray , about 1/3 second or 0.3g

• Zucchini

  Summer squash, includes skin, raw

  1 large or 323g

• Ground turkey

  Poultry food products, raw

  1 lb or 454g

• Onions

  Raw

  1 medium or 110g

• Onion powder

  Spices

  1 tsp or 2g

• Tomatoes

  Crushed, canned

  ½ can (15 oz) or 213g

• Tomato paste

  Canned, without salt added

  1 can (6 oz) or 170g

• Garlic powder

  Spices

  ⅛ tsp or 0.4g

• Oregano

  Spices, dried

  ½ tsp, ground or 0.9g

• Basil

  Spices, dried

  ½ tsp, ground or 0.7g

• Thyme

  Spices, dried

  ¼ tsp, ground or 0.3g

• Water

  Plain, clean water

  ¼ cup or 59g

• Pepper

  Spices, black

  ⅛ tsp or 0.3g

• Egg

  Whole, fresh eggs

  1 extra large or 56g

• Ricotta cheese

  Whole milk

  ¾ cup or 186g

• Mozzarella cheese

  Part skim milk, low moisture

  ½ cup, shredded or 57g

Directions

1. Preheat oven to 375 degrees F.
2. Heat a non-stick killet over medium heat and spray with cooking spray. Cook sliced zucchini until tender, drain, and set aside, about 10 minutes.
3. Fry meat and onions until meat is brown and onions are tender; drain fat.
4. Add next 8 ingredients (through pepper) and bring to a boil.
5. Reduce heat; simmer, uncovered 10 minutes or until reduced to about 2 cups.
6. In small bowl slightly beat egg.
7. Add ricotta cheese, and half of shredded cheese.
8. In a 1 1/2 qt baking/roasting pan arrange half of the meat mixture.
9. Top with half of the zucchini and all the ricotta cheese mixture.
10. Top with remaining meat and zucchini.
11. Bake uncovered for 30 minutes.
12. Sprinkle with remaining cheese. Bake 10 minutes longer.
13. Let stand 10 minutes before serving.