ZUCCHINI LASAGNA WITH TURKEY RAGU

1 tablespoon olive oil
1 1/2 pounds ground turkey
1 medium onion, minced
3 cloves garlic, minced
3 cups spaghetti sauce, commercial or homemade
6 large zucchini, each sliced lengthwise into 5 slices
1 (15-ounce) container ricotta cheese
1/3 cup grated Romano cheese
1/4 cup finely chopped parsley
2 eggs
1/2 teaspoon salt
1/2 teaspoon black pepper
9 thin slices provolone cheese

Put olive oil in large nonstick skillet.

Add turkey, onion and garlic, and cook over medium-high heat 5 to 6 minutes or until meat is no longer pink. Add spaghetti sauce and simmer until thoroughly heated.

Cook zucchini in boiling water 2 minutes or cover with microwaveable plastic wrap and cook 1 to 2 minutes or until just blanched in the microwave oven. Drain and pat zucchini dry on paper towels.

Preheat oven to 350 degrees. Lightly coat a 9x13-inch baking dish with nonstick cooking spray.

In a medium bowl, blend ricotta cheese, Romano cheese, parsley, eggs, salt and pepper. Set aside.

Spread 1/2 cup spaghetti sauce mixture in prepared baking dish. Top with 15 of the zucchini slices, overlapping slightly. Spread ricotta mixture over zucchini. Spoon 1 cup spaghetti sauce over ricotta. Top with remaining zucchini slices, overlapping slightly. Spread remaining sauce over zucchini. Arrange provolone slices over top.

Bake about 45 minutes or until bubbly and cheese is lightly browned. Let sit 10 minutes before cutting.

Makes 8 servings
Source: N.C. Turkey Festival, Gilda Lester, Wilmington