I found this recipe on the back of a chicken sausage package, believe it or not.  And it was REALLY awesome.  I wanted to eat the entire thing in one go.  I used a lot more sauce than it recommended, and it was homemade sauce from our own tomatoes last summer, but I think this would be awesome with sauce from a jar too.  Lots of veggies make it really great.  Definite make again.

• 1 package of chicken sausage (I used a chicken an herb), sliced
• 2-3 cloves garlic
• 1 Onion, chopped
• 1 Red Bell pepper, chopped
• 1/4 cup red wine (I used merlot but I think any would do)
• 1 cup low sodium tomato basil pasta sauce (I did not measure, but it was probably closer to 2 cups, and homemade)
• 2 tsp dried basil
• 1 tsp dried oregano
• 2 large, fresh, zucchini squash thinly sliced lengthwise with a mandolin or french knife
• 1/3 sec spray Cooking Spray, olive, extra virgin 
• 8 oz part skim Ricotta Cheese
• 1 large egg
• 1/2 tsp black pepper
• 6 oz Spinach, baby, fresh chopped
• 12 oz shredded, low sodium Mozzarella Cheese
• 1/4 cup grated, low sodium Parmesan Cheese

Sauté the garlic, onion, red pepper with olive oil for 2 – 3 minutes, add the sliced chicken sausage and brown for 3 – 4 minutes. Add the red wine, reduce over high heat, then add the tomato sauce, basil and oregano and simmer for 10 minutes. Preheat oven broiler to high.

Meanwhile prepare a baking sheet with the cooking spray, place the squash slices on the sheet pan, and coat with the cooking spray. Broil on high for 4 – 5 minutes until lightly browned. Watch carefully so that the pieces don’t burn.

Preheat oven to 350 degrees.

Using a small mixing bowl, mix the ricotta, egg substitute and black pepper.

Cover lasagna pan with a thin coat of sauce. Layer squash, then ricotta/egg mix, spinach, mozzarella then rest of sauce, squash, ricotta and top with the parmesan cheese.

Bake, foil covered 45 minutes with a layer of shredded parmesan cheese on top. Remove foil for another 15 min. Can cool and freeze.