Veggie Lasagna

2-large zucchini(1 lb each) thinly sliced lengthwise
3-(about 4 ounces each)links turkey or chicken sausage (optional)
1-red bellpepper diced
1c-diced yellow onion
1tsp- minced garlic
1c- marinara sauce (sugar free)
2- egg whites
1-(15ounce) ricotta cheese
2tsp- italian herb seasoning
1/2tsp black pepper
2/3c shredded mozzarella cheese- (I use cream cheese)

Preheat oven to 325. Lightly coat an 8 x 8 baking pan with organic olive oil cooking spary.

Lightly spray a baking sheet with cooking spray. Arrange the zucchini slices in a single layer on sheet. Spray them with cooking spray. Broil zucchini for about 8 minute s or until tender and lightly browned. Set aside to cool.

Cook the sausage over medium high heat for about 3 minutes. Add the bell pepper, onion, and garlic and cook for about 4 minutes. The juice should be cooked dry. Stir in marinara sauce and bring to a boil. Reduce heat and simmer for 5 minutes. Sauce will be very thick.

Meanwhile, in a mixing bowl, combine egg whites, ricotta(I use vinegar free), italian seasoning, and pepper.

To assemble the lasagna, spread half of the meat sauce in bottom of the pan. Layer on half of the zucchini slices, followed by half ricotta mixture and half of the cheese. Repeat with the remaining meat sauce, zucchini slices, ricotta mix and cheese. Bake for 40 minutes, or until bubbly and lightly browned.