Biggest Loser Veggie Lasagna

2 Large zucchini, ends trimmed, thinly sliced lengthwise
3 links lean turkey Italian sausage
1 red bell pepper
1 cup diced yellow onion
1 tsp minced garlic
1 cup low fat marinara sauce
2 egg whites
1 (15 oz) container of ricotta cheese (I used cottage cheese)
2 tsp Italian seasoning
1/2 tsp ground black pepper
2/3 cup shredded low fat mozzarella cheese
1/4 cup grated Parmesan cheese

Preheat oven to 325 degrees. Lightly coat 8*8 pan with olive oil cooking spray and set aside.

Lightly spray a baking sheet with olive oil cooking spray. Arrange the zucchini slices in a single layer on sheet. Spray with olive oil. Broil or grill the zucchini for about 8 minutes. Set aside to cool.

To prepare meat sauce, cook the sausage in a nonstick skillet over medium high heat for about 3 minutes. Stir occasionally and break up pieces. Add the bell pepper, onion, ad garlic. Cook about 4 minutes longer. Stir in marinara sauce and bring to a boil. Reduce heat and simmer for about 5 minutes. Sauce will be thick.

Meanwhile, in a mixing bowl, combine the egg whites, ricotta and seasonings until well combined.

To assemble the lasagna, spread half of the meat sauce in the bottom of the prepared dish. Layer on half of the zucchini slices, followed by half of the ricotta mixture, and half the mozzarella cheese. Repeat with remaining meat sauce, zucchini, ad cheese. Sprinkle with Parmesan cheese. Bake for about 40 minutes or until bubbly. Let stand 5 minutes before serving.