Turkey'n Squash Lasagna

from the kitchen of Carol O.


1 med. spaghetti squash (2-2 1/2 lbs)
1 lb lean ground turkey
1 large onion, chopped
2 garlic cloves, minced
1 T olive oil, divided
1 can (28 oz) crushed tomatoes
1 can (6 oz) tomato paste
1/3 c minced fresh parsley
1 tsp dried oregano
1/2 tsp salt
1/4 tsp pepper
1 egg lightly beaten
1 carton (25 oz) lowfat ricottaa cheese
3/4 c plus 2 T grated parmesan cheese, divided
2 med zucchini, sliced
6 lasagna noodles, cooked and drained
2 C (8 oz) shredded part skim mozzarella cheese, divided

With a sharp knife pierce spaghetti squash 10 times.  Place on microwave plate in microwave on high for 5-6 minutes.  Turn and cook 4-5 minutes longer or until fork-tender.  Cover and let stand for 15 mintues.  Cut squash in half lengthwise.  Discard seeds.  Scoop out squash, seperating strands with a fork, set aside.
In a large saucepan, cook turkey, onion and garlic in 1 1/2 tsp oil, over med heat until meat is no longer pink.  Drain.  Stir in tomato paste, parsley, sugar and seasonings.  Bring to boil.  Reduce heat.  Cover and simmer for 30 minutes.
In a bowl, combine egg, ricottaa, and 3/4 c parmesan cheese until blended.  In a small skillet, saute succhini in remaining oil until crisp-tender.
Spread 1 1/2 c meat sauce into a 13x9inch baking dish coated with cooking spray, top with 3 noodles and half of the zucchini, spaghetti squash and ricottaa mixture.  Sprinkle with 1 1/2 c mozzarella cheese and half of the remaining sauce.  Top with remaining noodles, zucchini, spaghetti squash, ricottaa mixture and suace (dish will be full).
Place dish on baking sheet, uncovered.  Bake at 350 for 45-55 minutes or until edges are bubbly.  top with remaining cheeses and bake  5 minutes to melt cheeses,  Let stand for 10 minutes before cutting- serves 12.