Noodle-Free Lasagna

5 medium zucchini, sliced 1/8" thick
1 tsp salt
1 lb. ground turkey
3 cloves of garlic, chopped
1 medium onion, chopped
1 tsp pepper
28 oz crushed tomatoes
1 C sweet potato puree
15 oz skim ricotta cheese
16 oz skim shredded mozzarella
1/4 C Parmesan
1 egg white

Place sliced zucchini on foil lined baking sheets. Sprinkle salt over zucchini and let stand for 10 minutes. Blot excess water and salt from zucchini with a paper towel. Broil zucchini on high for 2-3 minutes a side. Set aside. Preheat oven to 375.  In a medium skillet, brown ground turkey. When meat is browned, mix in pepper, garlic and onion and cook for 5 more minutes or until onions begin to become transparent. Stir in tomato and sweet potato puree. Set aside. Combine ricotta, Parmesan and egg white. mix until smooth. Set aside. Spray a 9x13 pan with non-stick cooking spray. Cover the bottom of the pan with 1 C of the sauce. Cover with sliced zucchini (instead of noodles). Place meat mixture over zucchini. Place another layer of zucchini over the meat mixture. Cover zucchini with cheese mixture and top with mozzarella. Cover mixture with zucchini and spoon on the remaining sauce and cover with mozzarella cheese. Bake uncovered for 45 minutes. Let stand 10 minutes before serving.