Instructions: 1. Melt butter in large skillet over medium-high heat. Add onions and garlic; cook until onions are translucent, 5 minutes.

2. Meanwhile, with hands, mix turkey, salt, pepper, cinnamon, cumin and zucchini in medium bowl. Add mixture to skillet and cook, stirring to break up meat, until turkey is no longer pink, 10 minutes. Stir in broth and parsley; cook 30 seconds more. Set aside.

3. Make White Sauce: Meanwhile, melt butter in medium saucepan over medium-high heat. Whisk in flour and cook 2 minutes. Gradually whisk in milk, salt, pepper and nutmeg; cook, stirring constantly, until sauce begins to boil, 2 minutes. Reduce heat and simmer 5 minutes. Remove from heat; whisk in ricotta and Parmesan, then egg yolk. Set aside.

4. In large saucepan of boiling salted water, cook macaroni until just tender. Drain. Transfer to medium bowl and toss with butter, Parmesan, salt and pepper. Stir in 1/2 cup white sauce until blended. Spread half the macaroni on bottom of shallow 2-quart microwaveproof dish. Layer evenly with meat mixture, then remaining macaroni. Spoon on remaining sauce. Cover with plastic wrap and refrigerate overnight.

5. To serve, turn back one section of plastic wrap to vent. Microwave covered on Medium (50% power) 10 minutes. Rotate dish and microwave 10 minutes more. Meanwhile, heat broiler. Remove plastic wrap and broil casserole 6 inches from heat source 2 to 3 minutes, until top is lightly browned. Garnish with parsley, if desired.

Makes 6 servings.

Assemble this lightened-up version of the classic Greek dish the night before, and all you need to do at serving time is pop it in the microwave.

Serve with a cucumber salad dressed with lemon juice and dill.

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