Instructions: Preheat oven to 350 degrees.

Spray large nonstick skillet with nonstick cooking spray; heat over medium heat until hot. Add turkey, onion, garlic, Italian seasoning and red pepper flakes; cook and stir until turkey is no longer pink and onion is tender.

Add soup, zucchini and water; simmer 5 minutes. Pour soup mixture into shallow 2-quart baking dish.

Combine ricotta and mozzarella cheeses and egg in medium bowl; mix well. Lay lasagna noodles on flat surface; spread 1/2 cup cheese mixture on each noodle. Roll up noodles, enclosing filling; place rolls seam-sides down over soup mixture.

Cover and bake 30 minutes; uncover and continue baking an additional 10 minutes or until sauce is bubbly. Place lasagna rolls on serving dish; spoon remaining sauce over rolls.

This recipe yields 4 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.