LASAGNE

16  ounces		Hot Italian Turkey Sausage [recipe]
1		clove garlic, minced
1/2  tablespoon		whole basil
2  cups		1-½ teaspoons salt
1  lb.		one tomatoes
12  ounces		tomato paste
24  ounces		zucchini
2		eggs
3  cups		low fat ricotta
1  cup		grated Parmesan cheese
2  tablespoons		parsley flakes
1-1/2  teaspoons		salt
1  teaspoon		pepper
1  lb.		no fat mozzarella cheese, sliced very thin

Tip: For nutritional information on all the ingredients in LASAGNE just click on each ingredient name. Then adjust the serving size for any LASAGNE ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Brown sausage slowly. Add next 5 ingredients. Simmer uncovered 30 minutes, stirring occasionally. Slice zucchini 1/4 inch thick using a mandolin then brown it over medium heat in a non-stick skillet using olive oil spray. (Tip: Buy larger zucchini.) Beat eggs; add remaining ingredients, except mozzarella.
Layer half of the zucchini in 13x9x2-inch baking dish, sprayed with non-stick spray; spread with half the ricotta filling; add half the mozzarella cheese and half the meat sauce. Repeat. Bake at 375 degrees F. for 30 minutes (or assemble early and refrigerate; bake 45 minutes). Let stand 10 minutes before serving. Serves 9 to 12.

Cut lasagna that has been allowed to stand, 3 down the length of your dish and 4 across.