Noodle-Less Zucchini Lasagna

• 1 tablespoon olive oil
• 1/2 pound Italian turkey sausage sweet or spicy lean, removed from casings, about 2 links
• 1 small onion finely chopped, 1/2 cup
• 23 ounces ragu (R) Homestyle Thick & Hearty Traditional Sauce
• 4 medium zucchini about 1-1/2 pounds
• 8 ounces part skim ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1 egg beaten
• 1 teaspoon dried oregano
• 8 ounces shredded part skim mozzarella cheese divided

1. unchecked 1. Preheat oven to 400u0b0F.
2. unchecked 2. Heat oil in large skillet on medium-high heat. Add sausage; cook 4-5 min. or until no longer pink, breaking up any large pieces. Add onions; cook 2-3 min. or until translucent, stirring frequently. Remove from heat; stir in sauce. Cool slightly.
3. unchecked 3. Cut stems off zucchini and slice lengthwise into 1/4-inch-thick planks to yield about 15 slices. Working in batches, place zucchini slices in single layer on microwaveable plate lined with a double layer of paper towels. Microwave on HIGH 2 min.; pat dry.
4. unchecked 4. Combine Ricotta, Parmesan, egg, oregano and 1 cup shredded cheese in bowl until well blended.
5. unchecked 5. Arrange 5 zucchini slices on bottom of 8x8-inch baking pan. Top with half the cheese mixture and 1 cup sauce mixture; repeat layers. Top with remaining zucchini, sauce and shredded cheese. Cover tightly.
6. unchecked 6. Bake 30 min. or until edges begin to bubble. Uncover and broil 3-5 min. or until cheese is golden brown.
7. Tips: Substitute yellow squash for the zucchini, or use a combination of both squash and zucchini for additional color. This lasagna can be assembled up to 1 day ahead of time. Cover tightly and refrigerate. When ready to serve, add an additional 10 min. to the bake time.

olive oil, sweet, onion, zucchini, ricotta cheese, parmesan cheese, egg, oregano, mozzarella cheese

Taken from www.yummly.com/recipe/Noodle-less-Zucchini-Lasagna-2547758 (may not work)