Zucchini Lasagna

Zucchini Lasagna
(Serves 4-6)

1 large or 2 medium zucchinis, sliced into thin strips and roasted
1 Tbsp. olive oil
2 cloves garlic, chopped
2 links Italian turkey sausage
1 can tomato puree
1 can diced tomatoes
1/4 c. fresh basil, chopped
1/4 c. fresh parsley, chopped
2 tsp. crushed red pepper
2 cups part-skim ricotta cheese
1 egg
1/4 c. grated Parmesan
1 c. shredded mozzarella cheese

Preheat oven to 350°F.
Heat 1 Tbsp. olive oil in a large skillet over medium heat. Add chopped garlic and cook just until fragrant. Add turkey sausage. Cook until no longer pink, breaking into smaller chunks as you go.
Add tomato puree and diced tomatoes. Bring to a simmer. Add chopped basil, 2 Tbsp. parsley and salt and pepper to taste. Remove from heat.
In a small bowl, mix ricotta cheese, egg, grated Parmesan and remaining 2 Tbsp. parsley.
Spoon about 1/2 c. of sauce mixture into the bottom of a 7" x 11" casserole dish. Cover the sauce with 1/3 of roasted zucchini slices, creating a single, mostly solid layer. Spread 1/2 of the ricotta mixture on top. Sprinkle with 1/3 c. mozzarella. Spoon 1/3 remaining sauce over top. Repeat zucchini, ricotta, mozzarella and sauce layer. Top with remaining zucchini. Pour remaining sauce on top, then sprinkle remaining mozzarella over that.
Cover with aluminum foil. Bake for 30 minutes, then remove foil and bake another 10-15 minutes until cheese is fully melted.
Let cool 10 minutes before slicing and serving.