Zucchini & Turkey Lasagna

Prepare the Base Turkey Mixture. Divide mixture in half. Use one half in this recipe and save the remaining half for Turkey Meatball Minestrone (see Associated Recipe).

In a medium bowl, combine half of the Base Turkey Mixture and crushed red pepper; stir with a wooden spoon until well mixed. In a large skillet, heat oil over medium heat. Add turkey mixture; cook until brown, use a wooden spoon to break up turkey as it cooks. Using a slotted spoon, transfer turkey mixture to a large bowl; set aside.

In the same skillet, cook onion, carrot, garlic and oregano over medium heat about 5 minutes or until vegetables are softened. Stir in tomato paste; cook 1 minute. Add crushed tomatoes. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Set aside.

In a blender or small food processor, combine cottage cheese, egg white and nutmeg. Cover and blend or process until smooth. Stir in the 1/4 cup mozzarella cheese and the basil. Set aside.

Slice zucchini lengthwise into 1/4 inch-thick slices. Bring a large pot of water to boiling. Add zucchini slices; boil for 2 to 3 minutes or just until softened. Drain well. Pat zucchini slices dry with paper towels.

Lightly coat a 2-quart square baking dish with cooking spray. Spread 1/2 cup of the tomato mixture in the bottom of the prepared baking dish. Top with a layer of the zucchini slices, overlapping slices slightly. Top with another 1/2 cup of the tomato mixture, one-fourth of the turkey mixture and 1/4 cup of the cottage cheese mixture. Repeat layers three times. Top with the remaining tomato mixture.

To serve, preheat oven to 350 degrees F. Bake lasagna uncovered for 1 1/4 to 1 1/2 hours or until heated through, draining off any excess liquid halfway through baking time. Sprinkle with the 2 tablespoons mozzarella cheese. Bake about 5 minutes more or until cheese is melted. Let stand for 20 minutes before serving.