Yummy Zucchini Lasagna!

This zucchini lasagna has convinced me to never use pasta noodles again!

5 zucchini sliced length-wise about 1/8 in thick
1.5-2lb pounds of ground turkey
1 can of tomato paste
1 jar of favorite spaghetti sauce
2 eggs
1 container of low-fat ricotta cheese
2 c grated mozzarella cheese
Parmesan cheese
1 tsp flour
garlic
oregano

Wash and slice the zucchini. Lay the zucchini out on paper towels to absorb the water from them. Meanwhile, brown the ground turkey and drain. Add turkey back to pan and add tomato paste and 1/2 the spaghetti sauce (you want to coat the turkey, but not have it drowning in the sauce). reheat adding in fresh garlic and oregano. remove from heat, set aside.
After the zucchini has drained on paper towel for at least 10-15 min, place them single layered on a couple baking sheets and place in a 350 oven for about 10 min to dry out a little more and to soften them. Remove from oven and blot each zucchini slice with a paper towel to remove any additional water. Reset oven to 375 degrees.
In a bowl, combine ricotta cheese, about 1/4 c Parmesan cheese, both eggs, and 1c of the mozzarella cheese.
Lightly grease a 9x13 baking dish. Begin your layers. Add about 2T of spaghetti sauce to bottom of baking dish. add a single layer of zucchini noodles. Spread 1/3 of the cheese mixture on top of the noodles. Add 1/3 of the turkey mixture. Repeat layers until the last of the sauce is the top layer. Cover with foil and bake in oven for approx 30 min. Remove foil and sprinkle with remaining mozzarella cheese and a little more Parmesan. Bake for an additional 25 minutes, then broil for about 5 min or until cheese is browned. Let the lasagna set up on counter for at least 15 min.