Zucchini Lasagna with Spicy Turkey Meat Sauce

Ingredients:  (serves about 8)
4 large zucchini, sliced about 1/4 inch thick
1 tsp olive oil
3 cloves garlic, minced
1 small yellow onion, diced
1 green pepper, diced
1 pound extra lean ground turkey
1 - 14 oz can tomato sauce
1 - 14 oz can crushed tomatoes
2 tsp dried oregano
handful of basil, finely chopped (about 1/4 cup)
handful of parsley, finely chopped (about 1.4 cup)
red pepper flakes, if desired
salt and pepper to taste
15 oz part skim ricotta
1 egg white
1/4 cup grated Parmesan cheese
12 oz reduced fat or part skim shredded mozzarella cheese

Instructions:
1.  Preheat oven to 375 degrees F.
2.  Place sliced zucchini on large baking sheet coated with non stick cooking spray.  Sprinkle with            salt and roast in the oven for 15-20 minutes to help dry out the zucchini a bit.  This is a critical           step.
3.  While the zucchini noodles are roasting, you can make the turkey meat sauce.  Heat olive oil in a        large skillet over medium high heat.  Add garlic, onions, and peppers and cook a few minutes until      onions become translucent and garlic is fragrant; stir occasionally so that you don't bun it.  Add          in ground turkey and cook until no longer pink.  Add in tomato sauce, crushed tomatoes, oregano,      basil, parsley, and a few dashes of red pepper flakes.  Bring to a boil, then reduce heat to low and        simmer 25-30 minutes or until sauce REALY thickens up.  Season with salt and pepper to taste.          Remove from heat to cool.
4.  In a medium bowl, combine egg white, ricotta and Parmesan.  Season with a bit of salt and pepper.      Add in 1/2 cup of the slightly cooled meat sauce and stir to combine.
5.  To assemble lasagna, spread 1/2 of the turkey meat sauce into the bottom of a 9 x 13 baking pan          coated with nonstick cooking spray.  Place zucchini slices evenly over meat sauce, spread on 1/2        of the ricotta mixture, then sprinkle 1/2 of the mozzarella on.  Repeat layers again starting with the      meat sauce, zucchini slices and ricotta mixture and finishing with mozzarella.  cover with foil and      bake for 30 minutes.  Remove foil and bake for 15 minutes longer uncovered.  Serve with a side          salad.  Makes 8 generous servings.