Squash Zucchinni Lasagna

2-1/2  cups		zucchini
1  lb.		Ground Turkey - Raw
1/4  cup		White Onion - Chopped
3/4  cup		Ragu Chunky Gardenstyle Mushroom & Green Pepper Pasta Sauce
2  tablespoons		Hunt's Tomato Paste
1/2  cup		Mexican Cheese - Shredded
1/2  teaspoon		Table Salt
1/2  teaspoon		Ground Black Pepper
1		Large Whole Egg
1  teaspoon		Gold Medal White All Purpose Flour - Unbleached, Sifted, Enriched, Organic
3/4  cup		Part Skim Ricotta Cheese

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

Spray baking sheet with nonstick cooking spray. Lightly sault and cook zucchini until tender (broil for 5-7 minutes or bake in oven at 350 for 10 minutes), drain and set aside. Fry meat and onions with salt and pepper until meat is brown and onions are tender; drain fat. Add tomato paste and sauce, stir on low heat until well mixed.

In small bowl slightly beat egg.
Add ricotta cheese, half of shredded cheese and flour.
In (1 1/2-qt.) baking-roasting pan arrange half of the meat mixture. Top with half of the zucchini and all the cottage cheese mixture. Top with remaining meat and zucchini.
Bake uncovered at 375 degrees F for 30 minutes.
Sprinkle with remaining cheese. Bake 10 minutes longer.
Let stand 10 minutes before serving.