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

  16 oz or 456g

• Onions

  Raw

  1 medium or 110g

• Onion powder

  Spices

  1 tsp or 2g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  1 cup or 240g

• 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

  Part skim milk

  ¾ cup or 186g

• Mozzarella cheese

  Part skim milk

  ½ cup, shredded or 56g

Directions

1. Preheat the oven to 375°F.
2. Heat a non-stick skillet over medium heat, spray with cooking spray, and cook the sliced zucchini until tender, about 10 minutes. Drain and set aside.
3. In the same skillet, cook the ground turkey and onions until the turkey is browned and onions are tender. Drain any excess fat.
4. Add onion powder, crushed tomatoes, tomato paste, garlic powder, oregano, basil, thyme, water, and pepper. Bring to a boil.
5. Reduce heat and simmer uncovered for 10 minutes, or until reduced to about 2 cups.
6. In a small bowl, slightly beat the egg. Add ricotta cheese and half of the shredded mozzarella cheese.
7. In a 1 1/2 qt baking dish, layer half of the meat mixture, followed by half of the zucchini and all of the ricotta cheese mixture.
8. Top with the remaining meat mixture and zucchini.
9. Bake uncovered for 30 minutes.
10. Sprinkle with the remaining mozzarella cheese and bake for an additional 10 minutes.
11. Let stand for 10 minutes before serving.

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